Authentic Ridge Gourd Chutney (Andhra Style)Veg
Discover the authentic taste of Andhra-style Ridge Gourd Chutney (Beerakaya Pachadi), a healthy and fiber-rich dish that turns vegetable skins into a delicious meal. This quick, 20-minute recipe combines sautéed ridge gourd, garlic, green chilies, and tangy tamarind, finished with a classic tempering of lentils, mustard seeds, and curry leaves. It's the perfect flavorful side dish to elevate your hot steamed rice, ghee, idli, or dosa. Simple, nutritious, and absolutely comforting!
Ingredients
Main Ingredients:
2 piece Ridge Gourd
1 tbsp Oil
1 tsp Bengal Gram (Chana Dal)
1 tsp Black Gram (Urad Dal)
1 tsp Coriander Seeds
1 no. Tomato
4 nos. Green Chilli
5 cloves Garlic
1 tsp Rock Salt
A few bits Tamarind
Tempering Ingredients:
4 tsp Oil
1 tsp Black Gram (Urad Dal)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 nos. Red Chilli
4 cloves Garlic
1 tsp Asafoetida Powder (Hing)
few Curry Leaves
Instructions
1
Wash the ridge gourds thoroughly.
2
Peel the skin (reserve it for the chutney) and chop the ridge gourd flesh into small pieces.
3
Roughly chop the reserved skin.
4
Heat 1 tablespoon of oil in a wide saucepan over low heat.
5
Add the chana dal, urad dal, and coriander seeds. Sauté until the ingredients turn golden brown.
6
Add the chopped ridge gourd pieces and skin to the saucepan.
7
Mix well and roast for about 5 minutes.
8
Incorporate the chopped tomato, green chilies, and garlic cloves.
9
dd the rock salt and tamarind bits. Cover with a lid and cook on low heat for about 15 minutes.
10
The ridge gourd will release its own water, so no additional water is needed.
11
If there is excess water after 10 minutes, leave the lid off for the final 5 minutes to allow it to reduce.
12
Turn off the stove and let the mixture cool completely.
13
Transfer to a mixer jar and pulse until you reach a desired chutney consistency. If it feels too thick, add about 1 tablespoon of water.
14
In a separate tempering pan, heat 4 teaspoons of oil.
15
Add the urad dal, mustard seeds, cumin seeds, red chilies, crushed garlic cloves, and hing. Sauté until the mustard seeds splutter.
16
Turn off the heat and stir in the curry leaves. Pour this tempering over the ground chutney and mix well.
17
Enjoy the ridge gourd chutney with hot rice and ghee, or pair it with idli or dosa.
