beerakaya pachadi recipe | ridge gourd chutney recipe

beerakaya pachadi recipe or ridge gourd chutney for idli, dosa,rice,chapathi. 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.
 
 
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. This ridge gourd chutney is a healthy addition to the menu. I am sharing 2 methods of making.
 
ridge gourd chutney recipe swasthis recipes
 
method 1 – south indian style ridge gourd chutney recipe
1. Dry roast chana dal and urad dal until golden. Fry red chilies as well and then add cumin to the hot pan. You can also use 1 tsp oil to fry chilies. Set aside to cool.
roasting chana urad dal to make ridge gourd chutney
2. To the same pan, add little oil and fry gourd until they are cooked little for 5 to 6 minutes. Set aside to cool.
frying veggies
3. Fry tomatoes until mushy and add garlic to the hot pan. Switch off.
frying tomatoes
4. Powder the dal and red chili first in a jar.
powdering dals to make ridge gourd chutney
5. Slightly coarse is also ok.

6. Add gourd, tomatoes and garlic. Blend to a coarse or smooth paste to suit your liking.
blending ingredients to make ridge gourd chutney
7. Make the tempering in hot oil by adding red chili, cumin,garlic, mustard and dals. When they turn golden, add curry leaves, hing. Pour this to the chutney.
making tadka with curry leaves for ridge gourd chutney
 
method 2 – andhra style beerakaya pachadi using sesame seeds and green chilies.
beerakaya pachadi recipe
This recipe yields chutney that 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 like i did in the first method. The taste would be different though.
 

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
beerakaya curry
beerakaya fry
beerakaya pappu
heerekai palya

 

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.
frying sesame seeds for 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
sauteing gourd in oil for 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 or coarse to suit your taste.
tempering beerakaya chutney
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
 
tempered beerakaya pachadi andhra style
 

andhra beerakaya pachadi | ridge gourd chutney recipe below

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beerakaya pachadi recipe | ridge gourd chutney recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main
Cuisine: Andhra
Yield / Serves: 4 to 5
Ingredients (240 ml cup used)
  • 2 cups of chopped ridge gourd, scrape off the veins and do not remove the skin
  • 3 to 4 green chilies slit (adjust) or red chilies
  • 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
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)
Instructions
  1. 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.
  2. Heat a wide pan with oil, fry green chilli 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 ridge gourd 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

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
 

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Comments

  1. shalini says

    It’s a twisting recipe, No one can make out from the taste that this chutney has been made with ridge gourd. I had this with rice & roti it tasted AWESOME with both.

    This kind of veggies is been hated by many of them, even I’m 1 of them, but swsathi the yummy taste of ur recipe always forces me to eat this kind of veggies.

    Thank u swasthi for posting such a healthy & tasty recipe, which is a hated veggies, but good for health & u make all of us to eat it, by not making a bad face, but to eat it lovingly.

    Once again swasthi a HEARTY THANKS.

    • swasthi says

      welcome Shalini, iam glad to know you all liked the chutney. Highly appreciate your feedback. thank you once again