Beerakaya pachadi recipe, how to make beerakaya tomato pachadi (andhra style)

beerakaya pachadi recipe
Beerakaya pachadi recipe (andhra style)
 
A typical Andhra meal is incomplete without a vegetable chutney. Beerakaya pachadi | Ridgegourd chutney | Heerekai Chutney is one of the most commonly prepared one. Each region has a different version of these chutneys.
 
Today iam going to share Beerakaya Pachadi recipe also called as beerakaya tomato pachadi in telugu. Try this chutney, iam sure you will enjoy it. It has a mild nutty taste that comes from the sesame seeds, one of the best healthy seeds that each one of us should consume regularly. Don’t worry they dont 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 ,as heerekai in kannada, Peerkangai  in tamil and Turai in hindi
 
This 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
 
If you are looking for more andhra pachadi or chutney recipes, check out my dondakaya pachadi, vankaya tomato pachadi, pachi tomato pachadi, mixed vegetable chutney, mullangi pachadi
 

step by step pictures on 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.
beerakaya pachadi recipe
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
beerakaya tomato pachadi recipe
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
andhra beerakaya pachadi recipe
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
 
Beerakaya Pachadi Andhra style

andhra beerakaya pachadi recipe below

Beerakaya Pachadi Andhra style

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 5

Beerakaya Pachadi Andhra style

Beerakaya pachadi is ridge gourd chutney, one of the most basic and popular chutneys that is prepared in most andhra homes.It can be served with steamed plain rice or chapathi.

Ingredients

  • 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  tbsps. of white sesame seeds
  • 1/4 tsp cumin
  • 1.5 tbsp oil for frying
  • Thalimpu or temper
  • 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)

Method

  1. Dry roast sesame seeds on a medium flame till you get a nice aroma. Set aside to cool.
  2. Heat a wide pan with oil, fry green chilis for 2 to 3 mins. set aside
  3. 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
  4. 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
  5. Powder the roasted sesame seeds to fine.
  6. Add tomato, gourd, salt , cumin and green chilies and grind to smooth
  7. Add oil to the pan for tempering and heat
  8. Add all the ingredients except curry leaves and hing. fry till golden
  9. Add curry leaves and fry till crisp. add hing. mix
  10. Add Ground chutney to the tempered pan and mix the seasoning

Notes

You can use tamarind if the sourness from tomatoes is not enough. You can add little tamarind paste while grinding or you can even replace tomato with a tablespoon of Tamarind paste


 

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