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Writer's pictureTrue Food

BEERAKAYA THOKKALA PACHADI | RIDGE GOURD PEELS CHUTNEY





Cuisine: Andhra Pradesh state of India








Ingredients:

Ridge gourd peels - peels of 1 kg ridge gourds

Tomato (chopped) - 6

Green chilies (slit) - 10

Tamarind - marble size

Coconut oil - 1 tablespoon

Turmeric powder - a pinch

Salt - as required

Minapa Vadiyalu (optional) - 1/2 cup

Coriander leaves - for garnishing

 

Seasoning:

Coconut oil - 2 tablespoons

Chana dal - 1 teaspoon

Urad dal - 1 teaspoon

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Garlic cloves - 10

Curry leaves - 1 sprig




Method:

Chop of both the ends of the ridge gourds. Then, remove the ridges with the knife. Then, wash the ridge gourds thoroughly with water. Peel the washed ridge gourd. The peeled ridge gourds can be used for making curry. For this recipe, we use only the peels. Heat 1 tablespoon of coconut oil in a kadai. Add slit green chilies and fry until slightly brownish. Remove the fried green chilies into a bowl and set aside. In the same oil, add ridge gourd peels. Saute until a spoon can cut the peels. Then add chopped tomatoes and cook until all the water content is gone. Add tamarind and turn off the stove. Grind the fried green chilies into a fine paste. Then add cooked ridge gourd peels mixture and grind into a little course paste. Heat 2 tablespoons of coconut oil in a kadai. Add minapa vadiyalu and fry until golden brown. Remove them into a bowl and set aside. In the same oil, add chana dal and urad dal. Fry until slightly golden brown. Then add mustard seeds and cumin seeds. Saute until they start to splutter. Then add curry leaves and garlic cloves. Saute for half a minute and add ground ridge gourd. Mix and add fried minapa vadiyalu, turmeric powder and salt. Mix everything together. Turn off the stove and add chopped coriander leaves. Serve along with rice or roti.



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