Beerakaya Pottu Chutney (Turai / Ridge Gourd Peel Chutney / Dip - Andhra Style)

          This is a traditional Andhra style chutney / dip made out of the peels of Ridge Gourd / Turai. The peel which has the most nutrients are generally discarded, but if made in the following step by step method, will be easily liked by one an all. 

          It is relished as a side dish with either rice-ghee combo, as a spread on any Indian bread / toast or with any South Indian breakfast like Dosa, Idli, Uttapam, etc. It is not only delicious but healthy too. So check out the step by step pictorial recipe to prepare it.

• 2 cups of Ridge Gourd Peels, chopped
• 1 tsp. oil
• 1 tbsp. sesame seeds
• 2 tbsp. fresh coconut, grated
• 4-5 garlic
• 4-5 green chilies
• salt to taste
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• 1 tsp. tamarind paste

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. split urad dal (black gram)
• 1 sprig curry leaves

          Dry roast the sesame seeds and keep aside. Heat 1 tsp. oil in a pan and sauté the peels, garlic and the green chilies, covered, for 8-10 minutes on low flame. Stir at intervals.

          Add the coriander-cumin powder, turmeric powder, salt and tamarind paste. Stir for a minute more till everything is well combined. 

          Switch off the flame and let it cool down, Grind along with the roasted sesame seeds, coconut and very little water or as needed to a smooth paste. Keep aside.

          Heat the oil for tempering. Add the mustard seeds and allow it to splutter. Then add the urad dal and curry leaves. Sauté for a few seconds till the dal changes colour.

          Pour it over the prepared chutney and mix well. Serve as a side dish with either rice-ghee combo, chapattis / parathas, dosa, upma, idli, pesarattu or appam.

                             Chop Ridge Gourd Peel into small pieces. Wash & drain them.

                                Heat oil & sauté garlic till light brown.

                           Add chopped peel & fresh green chilies. Fry for 8-10 minutes 
                           on low flame covered. Stir at intervals.

                  Add salt, turmeric powder, roasted sesame seeds, fresh grated coconut, 
                  coriander powder, cumin powder & tamarind paste. Sauté for a minute.

                                Grind into a paste by adding some water.

                      Heat oil & temper with mustard seeds, curry leaves & split urad dal. 
                      Sauté for a few seconds.

                                 Pour this tempering on the prepared chutney. 

                    Serve with rice-ghee combo, dosa, idli, appam, upma, pesarattu, chapatti, 
                    paratha, etc.