Beerakaya pachadi is ridge gourd chutney, one of the most basic and popular chutneys that is prepared in most andhra homes.It can be served with steamed plain rice or chapathi.
For best results follow my detailed step-by-step photo instructions and tips.
2cupsridge gourdchopped , scrape off the veins and do not remove the skin
3 to 4green chilies slit (adjust) or red chilies
¼ to ½cuptomatochopped, ripe and red
2 ½tbspwhite sesame seeds or 1 tbsp each of chana dal, urad dal
1/4tspcumin
1.5tbspoil for frying
thalimpu or temper
1tbspoil
1sprigcurry leaves
1pinchmustard seeds
1pinchcumin
1pinchhing
¼tspchanna dal
1pinchsesame seeds (optional)
1garlic clove crushed (optional)
¼tspurad dal
How to make the recipe
Dry roast sesame seeds on a medium flame till you get a nice aroma. Set aside to cool. If using dal, fry them until golden and cool.
Heat a wide pan with oil, fry green chilli for 2 to 3 mins. set aside
In the same pan, add ridge gourd and fry till they are almost cooked. you can fry on high for the first 3 mins and reduce the flame. set aside to cool
Add a teaspoon of oil to the same pan and add tomatoes, salt and turmeric, fry till the tomatoes turn mushy and then dry. do not cover and cook, the taste differs.
Powder the roasted sesame seeds to fine.
Add tomato, gourd, salt , cumin and green chilies and grind to smooth.
Add oil to the pan for tempering and heat.
Add all the ingredients except curry leaves and hing. fry till golden.
Add curry leaves and fry till crisp. add hing. mix.
Add ridge gourd chutney to the tempered pan and mix the seasoning.