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Beerakaya Thokku Pachadi|Ridge Gourd Peel Chutney


Description

A delicious and healthy andhra beerakaya thokku pachadi – ridge gourd peel chutney recipe


Ingredients

Scale
  1. Ridge gourd peel(taken from 2 big ridge gourds)
  2. 1 medium tomato
  3. 1/2 small lemon sized tamarind soaked in hot water for 5 min
  4. 1/2 tsp cumin seeds
  5. 1/2 tsp channa dal
  6. 1/2 tsp urad dal
  7. 2 tbsp peanuts
  8. rock salt to taste
  9. 2 tsp oil
  10. a pinch of turmeric

Instructions

  1. Heat 1/2 tsp of oil in a heavy-bottomed pan and add the ridge gourd peels and green chillis. Sautee for a couple of minutes.
  2. Then add a pinch of salt and turmeric. To this add a small ball of tamarind(soaked in hot water for 5 min). Sautee for 5 min until the raw smell goes off.
  3. Add in chopped tomatoes and cook for 5 more minutes until it becomes soft.
  4. Switch off the flame and allow the mixture to cool down.
  5. In the same pan, heat a teaspoon of oil and add crackle cumin seeds, then add channa dal, urad dal and a handful of peanuts. Roast them until golden.
  6. Allow them to cool down and add to a mixer jar.
  7. Pulse into powder, make sure you don’t pulse into a very fine smooth powder.
  8. Add the cooked ridge gourd and tomato mixture, adjust salt and grind into coarse chutney.

  9. You can add tadka asual.

Notes

make sure to wash the peel until clean.

adding tomato is optional but gives a nice tangy touch the chutney.

tastes great with rice or roti. you can also use it as sandwich filler.

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