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.
Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 8Servings
Ingredients
For the Beerakaya Thokku Pachadi
2CupsRidge Gourd PeelChopped (~200 gms)
2tbspUdad Dal
1/4tspTurmeric
1/2"BallTamarind
2 to 3Spicy Red Chillies
1tbspOil
4 to 6tbspWater
Salt to Taste
For the Tempering
1/2tspOil
1/2tspMustard Seeds
1/2 tspUdad Dal
2Red 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