Beerakaya pachadi recipe | Ridge gourd chutney recipe
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.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 2 cups ridge gourd chopped , scrape off the veins and do not remove the skin
- 3 to 4 green chilies slit (adjust) or red chilies
- ¼ to ½ cup tomato chopped, ripe and red
- 2 ½ tbsp white sesame seeds or 1 tbsp each of chana dal, urad dal
- 1/4 tsp cumin
- 1.5 tbsp oil for frying
thalimpu or temper
- 1 tbsp oil
- 1 sprig curry leaves
- 1 pinch mustard seeds
- 1 pinch cumin
- 1 pinch hing
- ¼ tsp channa dal
- 1 pinch sesame seeds (optional)
- 1 garlic clove crushed (optional)
- ¼ tsp urad 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.
NUTRITION (estimation only)
Calories: 148kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 21.5mg | Calcium: 76mg | Iron: 1.4mg