Beerakaya Thokku Pachadi | Andhra Ridge Gourd Peel Chutney

Sometimes, I think I buy Beerakaya (called Ridge Gourd in English and Turai in Hindi) only because I want to make this delicious traditional chutney with its peel. Called Beerakaya Thokku Pachadi or Beerakaya Pottu Pachadi in Andhra Pradesh and Telangana, this unique Ridge Gourd Peel chutney is normally eaten with rice and ghee.

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Ridge Gourd is one of my favourite vegetables. It is so soft, tender, and absolutely delicious. Apart from making Beerakaya Koora | Andhra Ridge Gourd Stir-fry, we make good use of the nutrient-rich and fibre-rich peel that would otherwise be discarded to make this Ridge Gourd Peel Chutney.

Also called Beerakaya Pottu Pachadi,  in Andhra Pradesh, it is also is normally savoured with rice. The way we love to eat it in Andhra is to mix it with hot steamed rice and sesame oil/ghee at the start of a meal (as Modati Mudda or the first morsel). Of course, it tastes great as a side to Dahi Rice or Mudda Pappu Annam as well.

Recipes with Ridge Gourd or Beerakaya

Do also try my recipes for:

• Beerakaya Pappu | Ridge Gourd Dal
• Beerakaya Palu Posina Kura | Ridge Gourd Cooked in Milk
• Turai ki Sabzi | Beerakaya Kura | The Andhra Ridge Gourd Stir-Fry

I first posted this recipe in 2013, then updated it in 2017 and am updating it again now with better pics of the final product.

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How to Make Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney

1. Prepping the Ridge Gourd:
   1. Wash and dry 1/2 kg ridge gourd.
   2. Peel the ridge gourd and use the peeled vegetable aside to make Beerakaya Kura.
   3. Chop the ridge gourd peel to small pieces so that it fries well. I got 2 cups of chopped ridge gourd peel from 1/2 kg ridge gourd.
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2. Making Beerakaya Thokku Pachadi
   1. In a kadai/wok, heat 2 tbsp oil.
   2. Add 2 tbsp udad dal and fry till the dal turns light brown.
   3. Then, add 2 to 3 spicy red chillies and fry for a minute.
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   4. Next, add 2 cups of chopped ridge gourd peel and 1/2 tsp of tamarind (1/2″ ball), and mix well.
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   5. Fry over medium heat till the peel starts to turn brown at the edges. Ensure that the peel does not lose its vibrant green colour and become brown.
   6. Add some salt and 1/4 tsp turmeric. Mix well.
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   7. Set aside to cool.
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   8. Grind all the fried ingredients with a little water to a coarse paste.
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   9. Transfer the Beerakaya Thokku Pachadi into a bowl.
3. Adding the Tempering
   1. In a ladle, heat 1/2 tsp of oil.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Next, add 1/2 tsp udad dal and stir-fry till it turns brown.
   4. Finally, add 1 red chilli and a few curry leaves, and stir-fry for a few seconds.
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   5. Add the tempering to the Beerakaya Thokku Pachadi.
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4. Serving Suggestions:
   1. In Andhra, we mix a dollop of this Ridge Gourd Peel Chutney with some hot rice and sesame oil, and enjoy it as the first course of the meal.
   2. We also serve it as a side to Mudda Pappu Annam, or Andhra style dal-rice.
   3. I also serve this Beerakaya Pottu Pachadi (as it is also called) with dosas.

Recipe for Andhra Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney

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Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney

Aruna

Beerakaya Thokku Pachadi is the delicious Andhra Ridge Gourd Peel Chutney. It is typically mixed with hot rice and sesame oil or then served as a side to Dal Rice. This Ridge Gourd Peel Chutney is also an excellent accompaniment for dosas.

When refrigerated, this chutney lasts for upto a week or more.

4.75 from 4 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniment, Chutney, Side Dish

Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian

Servings 8 Servings

Ingredients

  

1x2x3x

For the Beerakaya Thokku Pachadi

• 2 Cups Ridge Gourd Peel Chopped (~200 gms)
• 2 tbsp Udad Dal
• 1/4 tsp Turmeric
• 1/2" Ball Tamarind
• 2 to 3 Spicy Red Chillies
• 1 tbsp Oil
• 4 to 6 tbsp Water
• Salt to Taste

For the Tempering

• 1/2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Udad Dal
• 2 Red Chillies
• A Few Curry Leaves

Instructions

 

Making the Beerakaya Thokku Pachadi (Ridge Gourd Peel Chutney)

• Peel 1/2 kg ridge gourd and chop the ridge gourd peel to small pieces. I got 2 cups of chopped ridge gourd peel.

  Use the ridge gourd to make Beerakaya Kura.
• Heat 1 tbsp oil.
• Add 2 tbsp udad dal and stir-fry till it is golden brown.
• Add 2-3 red chillies and stir-fry for a few seconds.
• Add 2 cups chopped ridge gourd peel and 1/2" ball of tamarind, and mix well.
• Over medium heat, stir-fry the mix till the edges of the peel start to turn brown.
• Turn off the heat.
• Add 1/2 tsp turmeric and salt to taste.
• Mix well and let the mix cool.
• Using a little water (about 4 tbsp), grind the fried ingredients to a coarse paste. 
• Transfer the Beerakaya Thokku Pachadi into a bowl.

Tempering the Beerakaya Thokku Pachadi

• Heat 1/2 tsp oil.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Next, add 1/2 tsp udad dal and stir-fry till golden brown.
• Finally add 1 or 2 split red chillies and a few curry leaves, and stir-fry for a few seconds.
• Add the tempering to the Beerakaya Thokku Pachadi and mix well.

The Many Ways of Savouring the Ridge Gourd Peel Chutney

• Serve as a side-dish to Idli or Dosa.
• Mix a dollop of the Ridge Gourd Peel Chutney with some hot rice and sesame oil, and enjoy one mouthful at a time. 
• Serve the chutney as a side to plain dal-rice.

Notes

• Choose tender ridge gourd as the peel will then not be too tough.
• Be sure to add enough red chillies as that is the only spice in this Beerakaya Pottu Pachadi.
• You could grind the chutney to a smooth paste as well (you may need a little more water than I have used), but in Andhra we prefer to keep it coarse.

Keyword Andhra Ridge Gourd Peel Chutney, Beerakaya Pottu Pachadi, Beerakaya Thokku Pachadi, Peerkangai Thokku, Peerkangai Thol Chutney, Ridge Gourd Peel Chutney, Turai ke Chilke ki Chutney

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!