Beerakaya Pachadi Andhra style

Beerakaya Pachadi Andhra style
Beerakaya Pachadi 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 Andhra style recipe that I learnt from my grandmother (ammama). Try this chutney, iam sure you will enjoy it. It has a mild nutty taste that comes from the sesame seeds. Ridgegourd is a known as heerekai in kannada, Peerkangai  in tamil and Turai in hindi

2 cups of chopped ridgegourd, scrape off the veins and do not remove the skin
3 to 4 green chilies slit  (adjust)
¼ cup of chopped ripe and red tomato pieces
2 ½  tbsps. of white sesame seeds
1 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
pinch of sesame seeds (optional)
1 garlic clove crushed (optional)
1.   Dry roast sesame seeds  on a medium flame till you get a nice aroma. do not burn
2.   Heat a wide pan with oil, fry green chili 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 t spoon 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 and green chilies and grind to smooth
7.   temper with tempering ingredients
turai chutney heerekai chutney
turai chutney heerekai chutney
Note: 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