Beerakaya pachadi-Ridge gourd groundnut chutney | Tummykhush


Think of andhra food and the first thing that comes to mind is pachadis or chutneys. we andhras are notorious for being able to make chutneys out of every possible vegetable. The recipes are varied and flavours different. Eaten with rice and ghee, the tingling taste buds draw you back to the flavours once you get used to them. Today I am showing the recipe for ridge gourd chutney.

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Gourds are traditional Indian vegetables and form a major part of the cooking repertoire. Gourds are considered “temple foods” or the foods preferred when one is convulsing after a bout of sickness. Ridge gourd also known as beerakaya in telugu and turai in Hindi is good on fibre content, low in fat and cholesterol and considered a good option for  people with diabetes. Presence of other vitamins and minerals such as thiamine, riboflavin, vitamin C, zinc, magnesium etc make it nutritious and something that has to be eaten on a regular basis.

 

INGREDIENTS REQUIRED:

Ridge gourd : 1 big size – peeled and chopped

If the ridge gourd is fresh, you can just roughly peel the ridge gourd. The skin is supposed to be good in fibre and has nutritious value too. Some house holds retain whole of the skin and make a chutney out of it.

Onion : 1 medium sized roughly chopped
Green chillies : 3 to 4 or depending on taste cut in big pieces
Garlic cloves : 4 to 5
Corinader leaves : a bunch
Ground nuts : 1/2 cup roasted or fried in oil
Bengal gram dal/senaga pappu/chana dal : 2tsp
Urad dal/minappa pappu :2 tsp
Fenugreek seeds/methi : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 4 to 5
Hing/asafotida: a pinch
Turmeric powder : a pinch
Red chilli powder: according to taste, optional
Tamarind : small piece

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METHOD:

Heat oil in a kadhai or a frying pan.
When the oil is warm enough add the chana dal and udad dal and fry till the dals change colour slightly.
Add the fenugreek/methi seeds and fry for a few seconds.
Add the mustard seeds and cumin seeds. Allow them to splutter and fry. Add broken red chillies and continue frying.
Add a little asafotieda powder and turmeric powder Fry for a couple of seconds.

Turn the heat off. Place this tempering in a food processor/ mixie and allow to cool down. Add the roasted the roasted/ friend groundnuts.

 Once the tempering is cooled down, grind it into a powder.

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Soak the tamarind in warm water, make a pulp and keep aside.

Now in the same kadhai, heat some oil , add the onions and fry. The onion just need to change colour a little. Do not burn.

Transfer the onions into the mixie.

In the remaining oil, fry the garlic pods, green chillies and coriander leaves. .

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Transfer them into the mixie and blitz couple of times so that you get a rough paste.

Add some more oil to the kadhai , fry the ridge gourd pieces. The pieces should turn a soft and fry slightly. The term we use is telugu is “magginchatam”.

Now to the mixie jar, add ridge gourd pieces, salt, tamarind paste, Chilli powder and blitz. Some people like their chutneys completely soft while others like to see some small pieces. Grind till you get the consistency of your choice.

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Check for seasoning.

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SERVING SUGGESTIONS:

  • Serve with hot rice topped with some ghee and curd on the side.
  • You can also try having this with some rotis.
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4 thoughts on “Beerakaya pachadi-Ridge gourd groundnut chutney | Tummykhush

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