beerakaya pachadi recipe or ridge gourd chutney for idli, dosa,rice,chapathi
This pachadi is also called as peerkangai chutney in tamil, heerekai chutney in kannada is one of the most commonly prepared side dish in South India. Each region has a different version of this chutney.
A typical Andhra meal is incomplete without a vegetable chutney. This ridge gourd chutney is a healthy addition to the menu. It has a mild nutty taste that comes from the sesame seeds, one of the best healthy seeds that we need to consume regularly. They don’t give a bitter taste. If you do not like to use sesame seeds, you can replace it with fried channa dal and urad dal , the taste would be different though.
For those who are not familiar with this vegetable, beerakaya is called as Ridgegourd in english, heerekai in kannada, Peerkangai in tamil and Turai in hindi.
beerakaya chutney tastes hot and tangy that comes from the tomatoes and they can be replaced by adding tamarind or tamarind paste.
It can be served with rice or chapathi. We don’t mind serving this chutney with dosas too
for more beerakaya recipes, check
step by step pictures on how to make andhra beerakaya pachadi
1. Heat a pan, dry roast sesame seeds on a medium flame till you get a nice aroma. do not burn. once they cool down make a fine powder of the seeds and set aside.
2. Add oil to the same pan, fry green chili for 2 to 3 mins or till they wilt off. set aside to cool
3. To the same pan, add ridge gourd and fry till they are soft cooked. Set aside to cool
4. Add a little more of oil to the same pan, add tomatoes,sprinkle salt and turmeric, fry till the tomatoes turn mushy.
5. Add tomato, ridgegourd, salt, cumin and green chilies to the ground sesame seeds powder and grind to smooth or coarse to suit your taste.
7. Temper with tempering ingredients.
I have not used tamarind as the sourness from tomatoes is enough. but if you need you can add little tamarind paste while grinding or you can even replace tomato with a tablespoon of Tamarind paste
andhra beerakaya pachadi | ridge gourd chutney recipe below
- 2 cups of chopped ridge gourd, scrape off the veins and do not remove the skin
- 3 to 4 green chilies slit (adjust)
- ¼ to ½ cup of chopped ripe and red tomato pieces
- 2 ½ tbsp. of white sesame seeds or 1 tbsp each of chana dal, urad dal
- ¼ tsp cumin
- 1.5 tbsp oil for frying
- 1 tbsp oil
- 1 sprig curry leaves
- pinch of mustard seeds
- pinch of cumin
- pinch hing
- ¼ tsp each of channa dal and urad dal
- generous pinch of sesame seeds (optional)
- 1 garlic clove crushed (optional)
- Dry roast sesame seeds on a medium flame till you get a nice aroma. Set aside to cool. If using dal, fry them until golden and cool.
- Heat a wide pan with oil, fry green chillis for 2 to 3 mins. set aside
- In the same pan, add ridge gourd and fry till they are almost cooked. you can fry on high for the first 3 mins and reduce the flame. set aside to cool
- Add a teaspoon of oil to the same pan and add tomatoes, salt and turmeric, fry till the tomatoes turn mushy and then dry. do not cover and cook, the taste differs.
- Powder the roasted sesame seeds to fine.
- Add tomato, gourd, salt , cumin and green chilies and grind to smooth.
- Add oil to the pan for tempering and heat.
- Add all the ingredients except curry leaves and hing. fry till golden.
- Add curry leaves and fry till crisp. add hing. mix.
- Add ridge gourd chutney to the tempered pan and mix the seasoning.
If you are looking for more andhra pachadi or chutney recipes, check out my dondakaya pachadi, vankaya tomato pachadi, green tomato chutney, mixed vegetable chutney, mullangi pachadi