RIDGE GOURD CHUTNEY/ BEERAKAYA PACHADI

Vegetable chutnies are always a special attraction in South Indian cuisine. There are varieties of chutnies made from almost all vegetables. Specially roti pachadi(chutney prepared in traditional stone grinder) is a famous all over south India. Chutnies made with ridge gourd/sponge gourd, brinjal, dosakaya, gongura, cabbage are common in every day meal. I have already posted few chutnies like gongura (sorrel leaves) and raw tamarind , being a big fan of these chutnies I started learning from my best friend vani who is an expert in this! So, my series of vegetable chutnies continues on & off because these are my soulful recipies! Not wasting much time let’s have look in the recipe.

✓ Vegetable chutnies are rich in fibre and needs less oil to cook.

✓ Delicious in taste retaining its flavours and all the nutrition from veggies.

INGREDIENTS:

Ridge gourd/sponge gourd- 2 medium size(350 gms)

Green chillies- 10

Red chillies- 3 to 4

Tomato- 1

Tamarind- small lemon sized

Rock Salt to taste

Cumin seeds- 1 tbsp

Coriander leaves few

Garlic – 3 to 4

Oil – 1 tbsp

Tempering:

Urad Dal- 1/4 tsp

Chana Dal- 1/4 tsp

Mustard seeds- 1/4 tsp

Oil – 1 tsp

Asafoetida- a pinch

Red chillies- 2

Garlic cloves – 3

TIPS:

✓ Always prepare and consume fresh. Refrigerate for one or two days.

✓ Grind in mortar and pestle Coarsely for its authentic taste. Do not grind in to smooth paste.

✓ Adjust salt and Chillies as per your taste. You can check while grinding.

✓ use tender vegetable for chutnies

Cuisine: South Indian

Course: Main course, side dish

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

PROCEDURE:

1. Wash ridge gourd/sponge gourd well. Peel hard ridges.

2. Do not peel off the skin. Cut in to small pieces. Make slits on green chillies.

3. In a pan heat 1 tsp oil and fry Chillies and cumin seeds. Keep aside.

4. In the same pan take 1 tsp oil and add ridge gourd pieces and tamarind. Let it cook . when it is half done add tomato pieces& coriander too. Keep the lid and cook for few more minutes. When it soften/ cooked switch off the flame. Let the mixture cools.

5. In a grinder add green chillies and cumin , grind well now add cooked vegetables and salt,garlic to it. Grind Coarsely.

6. Seasoning:

In a pan heat one tsp oil and add urad dal,mustrd,red chilli,garlic and curry leaves finally asafoetida. Mix this seasoning to the grinded chutney.

Serve with hot rice and ghee.

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