Method 1 – South indian style ridge gourd chutney recipe

  1. Dry roast chana dal and urad dal until golden. Fry red chilies as well and then add cumin to the hot pan. You can also use 1 tsp oil to fry chilies. Set aside to cool.
  2. To the same pan, add little oil and fry gourd until they are cooked little for 5 to 6 minutes. Set aside to cool.
  3. Fry tomatoes until mushy and add garlic to the hot pan. Switch off.
  4. Powder the dal and red chili first in a jar.
  5. Slightly coarse is also ok.
  6. Add gourd, tomatoes and garlic. Blend to a coarse or smooth paste to suit your liking.
  7. Make the tempering in hot oil by adding red chili, cumin,garlic, mustard and dals. When they turn golden, add curry leaves, hing. Pour this to the chutney. Method 2 – Andhra style beerakaya pachadi using sesame seeds and green chilies. This recipe yields chutney that has a mild nutty taste that comes from the sesame seeds, one of the best healthy seeds that we need to consume regularly. They don’t give a bitter taste. If you do not like to use sesame seeds, you can replace it with fried channa dal and urad dal like i did in the first method. The taste would be different though. Beerakaya chutney tastes hot and tangy that comes from the tomatoes and they can be replaced by adding tamarind or tamarind paste. It can be served with rice or chapathi. We don’t mind serving this chutney with dosas too For more beerakaya recipes, checkBeerakaya curryBeerakaya fryBeerakaya pappu

how to make andhra beerakaya pachadi

  1. Heat a pan, dry roast sesame seeds on a medium flame till you get a nice aroma. do not burn. once they cool down make a fine powder of the seeds and set aside.
  2. Add oil to the same pan, fry green chili for 2 to 3 mins or till they wilt off. set aside to cool
  3. To the same pan, add ridge gourd and fry till they are soft cooked. Set aside to cool
  4. Add a little more of oil to the same pan, add tomatoes,sprinkle salt and turmeric, fry till the tomatoes turn mushy.
  5. Add tomato, ridgegourd, salt, cumin and green chilies to the ground sesame seeds powder and grind to smooth or coarse to suit your taste.
  6. Temper with tempering ingredients. I have not used tamarind as the sourness from tomatoes is enough. but if you need you can add little tamarind paste while grinding or you can even replace tomato with a tablespoon of Tamarind paste

Andhra beerakaya pachadi | ridge gourd chutney recipe below

If you are looking for more andhra pachadi or chutney recipes, check out my dondakaya pachadi, vankaya tomato pachadi, green tomato chutney, mullangi pachadi

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