Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney

43
SHARES
0
VIEWS
beerakaya thokku pachadi

Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney

Beerakaya

Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney is sizzling spicy and yum with steamed rice. I am a Sardarni but having been born and lived in Andhra, my taste buds are more attuned to the south Indian delicacies. Andhra is the place of the hottest chilli and the food here is also very spicy. Every meal starts off with a pickle or freshly made pachadi or chutney. I buy beerakaya (called Ridge Gourd in English and Turai in Hindi) only because I want to make this pachadi as the bland sabzi is not what I like. It is a delicious, traditional chutney with the peel. Called Beerakaya Thokku Pachadi or Beerakaya Pottu Pachadi in Andhra Pradesh and Telangana, this unique chutney is normally eaten with rice and ghee.

How to make Beerakaaya Thokku Pachadi

Mix a dollop of pachadi with hot steamed rice that is drizzled liberally with ghee; foodporn totally! Beerakaya pachadi only needs a few ingredients like cumin, garlic, green chillies and tamarind to make a paste. Then add the tempering for a fiery feast.

Today I am sharing a unique recipe of tangy, spicy chutney made with the skin of the ridged gourd (which is usually thrown away) which is full of fibre.

rubbu rollu

As a child, I remember my mom making the pachadi and asking the maid to grind it in the Rubbu rollu or a stone grinder. There is a lot of difference in the taste of the manually ground chutney and the present mixer grinder. We had no electric mixers and everything from idli-dosa batters to chutneys were ground in these stone mortars made of rough, black granite. I never used to eat the Punjabi ridge gourd curry that my mom made but this pachadi would go down well.

The ridged gourd has a coarse skin but yet the pachidi turns out to be smooth and yummy. Up North many do not use ridged gourd even to make curry and here we make this delicious pachadi with the peel.

Andhra pachadis are very famous and my favourite are this Mamidi Allam and Nalleru Pachadis.

If you can lay your hands on some beerakaya or ridged gourd, do try this out. You can thank me later.

INGREDIENTS

Skin of 3 large ridge gourd, wash and peel the skin

2 green chillis

1 tsp cumin seeds

4 flakes garlic

A small marble of tamarind

1 sprig fresh coriander leaves

Rock salt to taste

Few curry leaves

1 tsp oil

For the Tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tsp cumin

1-2 dry red chillies

½ tsp split gram dal

2 garlic flakes

Few curry leaves

METHOD

beerakaya thokku

Firstly, heat a teaspoon of oil in a pan, add cumin seeds, green chilies,  coriander leaves, and then the ridge gourd peels.

Next, stir and let it simmer for a few minutes till the skin is cooked. Add the garlic and tamarind before switching off the gas, as it will get softened. You can even soak and make a juice out of it.

Now, remove and keep aside to cool

Subsequently, once cool, grind all the sautéed ingredients along with rock salt to a slightly coarse paste.

Transfer the pachadi to a bowl.

beerakaya thokku pachadi tempering

Finally, temper the pachadi. Heat half a tsp of oil in a same pan, add the dal, red chillies, cumin and mustard seeds and let them splutter. Lastly add the curry leaves.

beerakaya thokku pachadi
beerakaya thokku pachadi annam

Pour the tempering over the ground Berakaaya Thokku Pachadi | Ridged Gourd Skin Chutney.  Pour a spoonful of ghee on hot steamed rice, mix pachadi in it and devour!

 
 
 
 

 
 
 
 
 
 
 
Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney
Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney
Print Recipe
Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney
Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney
Print Recipe
Ingredients
Servings:
Instructions
  1. Firstly, heat a teaspoon of oil in a pan, add cumin seeds, green chillies, coriander leaves, and then the ridge gourd peels.
  2. Next, stir and let it simmer for a few minutes till the skin is cooked. Add the garlic and tamarind before switching off the gas, as it will get softened. You can even soak and make a juice out of it.
  3. Now, remove and keep aside to cool
  4. Subsequently, once cool, grind all the sautéed ingredients along with rock salt to a slightly coarse paste.
  5. Transfer the pachadi to a bowl.
  6. Finally, temper the pachadi. Heat half a tsp of oil in a small pan, add the dal, red chillies, cumin and mustard seeds and let them splutter. Lastly, add the curry leaves.
  7. Pour the tempering over the ground Berakaaya Thokku Pachadi | Ridged Gourd Skin Chutney. Pour a spoonful of ghee on hot steamed rice, mix pachadi in it and devour!
Recipe Notes

Do not fry the garlic.

Add more green chillies or less according to taste.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

Related Posts

Comments 2

  1. Cindy Fox says:

    This sounds so tasty, Harjeet from what you’ve shared.
    I’m not sure if can find the ridge gourd here but sure am going to try. Also since I grow my own vegetables I wonder if I can find seeds to start these.
    What is chana dal? I’m going to try to find this too.
    We have inernational stores here so perhaps one will sell the gourds and chana dal.
    I love curry so will enjoy adding the leaves as well.
    Thanks for sharing and I’m hopeful to get to enjoy soon.

    • Harjeet Kaur says:

      Thank you Cindy…I rarely get westerners interested in Indian cooking 🙂 and this is a south Indian delicacy if I may call it that. You may get them in Indian stores. Please do try. Chana dal is just split chickpea lentils. Please feel free to ping me here anytime and I will reply.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome Back!

Login to your account below

Retrieve your password

Please enter your username or email address to reset your password.