Beerakaya Pachadi (Turai / Ridge Gourd Chutney - Andhra style)

 

             Beerakaya Pachadi is an Andhra style spicy and tangy chutney made of Ridge Gourd or Turai. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ridge Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Turai chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ridge Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. 

           It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, asafoetida and urad dal.         

• 2 medium size Ridge Gourd, peeled & chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and temper with cumin seeds. Sauté for a few seconds. Then add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ridge Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the coriander leaves and tamarind paste. Continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds, dry red chilies and urad dal. Sauté for a few seconds. 

          Then add the curry leaves and asafoetida. Switch off the flame. 

           Pour this tempering over the Pachadi. Mix well and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

                                  Peel the ridge gourd and chop them.

                                Heat oil & temper with cumin seeds. Sauté for a few seconds. 

                        Then add the chopped garlic & green chilies. Sauté till light brown.

                       Add the Ridge Gourd and all the dry spices. Mix well & cook, covered

                       till it is almost done.

                       Add coriander leaves & tamarind paste. Sauté for a minute. Switch off

                       the flame and keep aside to cool down. 

                                 Then blend coarsely in a mixer grinder. 

                      Heat oil & temper with mustard seeds, cumin seeds, dry red chilies & 

                      urad dal. Sauté for a few seconds. 

                                Then add the curry leaves & asafoetida. Switch off the flame. 

                         Pour this tempering over the Pachadi and mix well.

                        Serve with hot steamed rice, paratha or chapatti. 

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.