Here is the recipe for another chutney/pachadi – Beerakaya Pachadi (Ribbed gourd Chutney). It is a very common pachadi and very much liked by telugu families. As I said in my previous chutneys’ posts once you make AvaMenthiPodi/RaiMethiPowder and keep it, it is very easy to make this or any other chutney.
I used 2 big ribbed gourds. Ribbed gourds were very fresh and tender. I washed them and peeled the skin not too deeply. If you feel the skin is not too tender and fresh, peel the skin more thoroughly.
Cut them into pieces.
Take green chillies, wash them and make a slit in each one.
Heat a pan with one tbsp. of oil. Add cut ribbed gourd pieces and slit green chillies. Fry for a minute or so.
Add salt and stir. This gives enough moisture for the vegetable to cook.
Cook until soft.
Add little tamarind to the vegetable just before switching off the stove.
Once it is cool enough grind with salt and 1 ½ tsps. of AvaMenthi podi.
Add the seasoning with urad dal, mustard seeds, jeera, red chillies, curry leaves, and hing.
Beerakaya Pachadi / Ribbed gourd Chutney is ready!
Ribbed gourd/Beerakaya – 2 big
Tamarind – 1 cm ball
Green chillies – 10 to 15
AvaMenthi Podi – about 1 ½ tsp to 2 tsp
Salt – as required
Blackgram dal (urad dal), Mustard seeds, Cumin (jeera) – 1 tsp each
Red chilli – 1
Curry leaves – a few
Hing (Inguva) – a pinch
- Wash, peel and cut the ribbed gourd.
- Wash and slit the green chillies.
- Add 1 tbsp. of oil to the pan. Add ribbed gourd pieces, green chillies and cook for a minute. Add salt and stir.
- Let this cook until ribbed gourd pieces are soft. Add tamarind and switch off the stove.
- Once this is cool enough, grind them with salt and avamenthi podi.
- Add seasoning with urad dal, mustard seeds, jeera, curry leaves, and hing.
- Serve with hot rice and 1 tsp of ghee.
- It is good combination with idlis and dosas when idli chutney is not available.
- We love it on bread toast.