Andhra style beerakaya pachadi
Ridge gourd chutney recipe
Servings: 5
Ingredients
- 2 cups ridge gourd chopped
- 1 tbsp oil
- 1 tbsp urad dal
- 1 tsp coriander seeds
- 1 tsp sesame seeds
- 3 slit green chilis
- 5 cloves garlic crushed
- 1 tsp cumin seeds
- 2 red chilis
- A tiny gooseberry sized tamarind
- 2 tomatoes
- ¼ cup chopped coriander leaves
- 1 onion
- Few curry leaves
- Salt as needed
To temper
- 3 tsp oil
- 1 tsp mustard seeds
- 2 tsp chana dal
- 1 red chili broken
Instructions
- In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili and crushed garlic.
- Roast till the dal turns golden brown.
- Add 1 tsp of cumin seeds and saute in that heat.
- Take this out and keep aside.
- Now add the chopped peerkangai | ridge gourd into the pan.
- Add 2 roughly chopped tomatoes and few curry leaves.
- Add salt to this.
- Mix well and cover this and cook.
- No need to add any water. Ridge gourd and tomatoes release water which is enough.
- This will get cooked in 3-4 minutes.
- Add ¼ cup of chopped coriander leaves and few curry leaves
- Cool this and grind this along with the roasted dal.
- Grind into a coarse paste.
- Now add 1 roughly chopped onion and pulse twice.
- Take out and transfer to a bowl.
- Temper mustard seeds, chana dal and red chili in 3 tsp oil
- Add it to the pachadi.
- Delicious Andhra style Beerakayi pachadi is ready.
- You can mix this with hot rice or have with idli dosa or chapati too.
Video
Notes
Notes:
1. Adjust chilis as per your spice level.
2. Instead of ridge gourd you can use radish, green tomato, or kovakkai too.
