Beerakaya Thokku Pachadi | Andhra Ridge Gourd Peel Chutney

Home / Indian Food / Andhra / 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 chutney is normally eaten with rice and ghee.

Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney from Andhra Pradesh
Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney from Andhra Pradesh

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 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.

Do also try my recipes for Beerakaya Pappu, Beerakaya Palu Posina Kura, and Beerakaya Kura. 🙂

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.

Recipe for Andhra Beerakaya Thokku Pachadi | Chutney with Ridge Gourd Peel

Andhra Beerakaya Thokku Pachadi | Chutney with Ridge Gourd Peel

Aruna
Andhra Beerakaya Thokku Pachadi is a delicious Chutney made with Ridge Gourd Peel. It is typically eaten with hot rice but is also an excellent accompaniment for dosas and idlis.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Accompaniment, Main, Side Dish
Cuisine Andhra Pradesh, Andhra Recipes, Indian Food, South Indian, Vegan, Vegetarian
Servings 4 People
Ingredients
  
For the Beerakaya Thokku Pachadi
  • 1 Cup Chopped Ridge Gourd Peel
  • 2 tbsp Udad Dal
  • 1/4 tsp Turmeric
  • 2 Flakes Tamarind
  • 3-4 Spicy Red Chillies
  • 2 tbsp Oil
  • Salt to Taste
  • Little Water
For the Tempering
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
Instructions
 
Making the Beerakaya Thokku Pachadi
  • Peel the ridge gourd and chop the ridge gourd peel to small pieces. Use the ridge gourd to make Beerakaya Kura.
  • Heat 2 tbsp oil.
  • Add the udad dal and stir-fry till it is golden brown.
  • Add the red chillies and stir-fry for a few seconds.
  • Add the chopped ridge gourd peel and stir-fry till the edges start to turn brown.
  • Turn off the heat.
  • Add salt, turmeric and tamarind.
  • Mix well and let cool.
  • Using a little water, grind the fried ingredients to a smooth paste. The 
  • Transfer the Beerakaya Thokku Pachadi into a bowl.
Tempering the Beerakaya Thokku Pachadi
  • Heat 1 tsp oil.
  • Add the mustard seeds and wait till they splutter.
  • Add the split red chillies and stir-fry for a few seconds.
  • Add the tempering to the Beerakaya Thokku Pachadi and mix well.
The Many Ways of Savouring the Beerakaya Thokku Pachadi
  • Serve as a side-dish to Idli or Dosa.
  • Mix with some hot rice and sesame oil, and enjoy one mouthful at a time. 
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.
Keyword Andhra Ridge Gourd Peel Chutney, Beerakaya Pottu Pachadi, Beerakaya Thokku Pachadi, Chutney with Ridge Gourd Peel, Peerkangai Thokku, Ridge Gourd Peel Chutney, Turai ke Chilke ki Chutney
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!
Beerakaya Pottu Pachadi | Peerangai Thokku
Beerakaya Pottu Pachadi | Peerangai Thokku

How to Make Beerakaya Thokku Pachadi | Beerakaya Pottu Pachadi | Peerkangai Thokku

  1. Wash and dry the beerakaya.
  2. Peel the beerakaya and set the peeled beerakaya aside to make Beerakaya Koora.
  3. Chop the peel to small pieces so that it fries well.
    Chopped Ridge Gourd Peel
  4. In a kadai/wok, heat 2 tbsp oil.
  5. Add udad dal and fry till the dal turns light brown.
  6. Add spilt red chillies and fry for a minute.
    Add Chillies to Fried Udad Dal
  7. Add the chopped peel.
  8. Fry over medium heat till the peel starts to turn brown at the edges.
    Add Ridge Gourd Peel and Fry
  9. Add the tumeric, salt and tamarind. Mix well.
  10. Set aside to cool.
  11. Grind the fried peel, fried udad dal, turmeric, and tamarind to a coarse paste along with a little water.
    Grind Ingredients for the Beerakaya Pottu Pachadi
  12. Take the pachadi into a bowl.
  13. In a ladle, heat 1 tsp of oil.
  14. Add the mustard seeds and wait till they splutter.
  15. Add the red chilli and fry for a minute.
    The Tempering for the Beerakaya Pottu Pachadi
  16. Add the oil, mustard seeds, and red chilli to the pachadi.
    Andhra Beerakaya Thokku Pachadi
    Andhra Beerakaya Thokku Pachadi
  17. Mix well.
  18. Serve with hot rice and ghee.

Subscribe to ãhãram

Get recipes, tips, and news delivered to your inbox.

close

Stay in touch!

Do sign-up to get new recipes by email as soon as I post them.

We don’t spam! Read our privacy policy for more info.

I would love to hear from you!

%d bloggers like this: