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Beerakaya Pachadi
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Beerakaya Pachadi, How to Make Beerakaya Pachadi, Ridge Gourd Chutney
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Beerakaya Pachadi Recipe is a green and high in fiber recipe, which can be consumed directly with hot rice or with breakfast recipes.
Course: Chutney
Cuisine: Andhra, Indian
Keyword: Beerakaya Pachadi
Servings: 8
Calories: 120 kcal
Author: Uppada Lakshmi
Ingredients
Ingredients for Beerakaya Pachadi:
  • Beerakaya/ Ridge Gourd peel - 2 cups
  • Garlic - 2 cloves
  • Coriander powder - a pinch
  • Red chili powder - 1/2 tbsp.
  • Turmeric powder - A pinch
  • Tamarind - lemon sized
  • Salt - As per your taste
  • Curry leaves - 2 tbsp.
  • Oil - 1 tbsp.
  • Cumin seeds and mustard seeds - 1/2 tbsp.
Instructions
How to Make Beerakaya Pachadi Recipe:
  1. Before peeling rigid gourd clean skin with clean water.
  2. In a bowl, add two cups of water and boil beerakaya peel by adding a little salt.
  3. Drain water and keep aside.
Tip: Adding salt and boiling skin will reduce its coarse flavor.
  1. Heat oil in a non-stick pan and add garlic cloves(slightly mashed), cumin seeds and mustard seeds, saute for a while.
  2. Add boiled beerakaya peel and fry for a while.
  3. Take tamarind in a bowl of water and squeeze its pulp.
  4. Add this to above peel and boil for a while.
  5. Add coriander powder, red chili powder, turmeric powder and salt, cook for a while.
Tip: Don't try to overcook the peel, it may degrade perfect taste.
  1. Once cooled, transfer all ingredients to the blender and make a smooth paste.
Tip: Although I have not mentioned tempering/ seasoning, you can add tempering ingredients (curry leaves, mustard seeds and red chilies (adjust as per your taste as you have already mentioned above) and a pinch of asafetida to Ridge Gourd Chutney. Add all ingredients in a pan and saute for a while with the help of 2-3 tbsp. oil.
  1. Beerakaya Pachadi Recipe tastes great with hot rice.
  2. Garnish with coriander leaves.