Beerakaaya Thokku Pachadi | Ridged Gourd Skin Chutney
beerakaya thokku pachadi
Skin of 3
large ridge gourd
wash, peel and chop in bite-sized pieces
Fresh Coriander leaves
split chana dal
Firstly, heat a teaspoon of oil in a pan, add cumin seeds, green chillies, 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.
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.
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!
Do not fry the garlic.
Add more green chillies or less according to taste.