Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney
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.
Ingredients
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.