Learn to make Andhra style Beerakaya Pachadi (Turai /Ridge gourd Chutney) – Beerakaya Pachadi is an easy and delicious Andhra homestyle chutney. It is called Turai in Hindi or Ridge gourd in english. Beerakaya/ Ridge gourd is rich in vitamin A,C, calcium and iron. It is also high in high in fiber content, so helps maintain a healthy digestive system.
Few tips to make sure the recipe turns out perfect: 1) Always make sure to taste one or two pieces from each ridge gourd to make sure it is not bitter. It might be toxic and spoils the taste of dish. 2) Grind the chutney into a coarse mixture and not into a puree.
This recipe is healthy, requires very few ingredients to make and can be stored in refrigerator for upto 4-5 days. Serve it with hot steamed rice, ghee/ sesame oil.
STEP BY STEP BEERAKAYA PACHADI RECIPE INSTRUCTIONS WITH PHOTOS:
- Heat 2 tbsp oil in a pan and add urad dal, chana dal. Fry it for 1 min till it turns golden brown.
2. Add chopped beerakaya (turai) pieces with green chilis and turmeric. Cook for 5 mins, turn off the flame and let it cool down. (Check notes)
3. Add the cooked beerakaya, green chilis, cumin seeds, garlic pods, tamarind and salt to mixer jar. Grind it coarsely.
4. Serve it with hot rice and ghee or curd rice.
Check out few Vegetarian recipes:
Carrot Beans Poriyal – Foodie Platter Recipes
Carrot Fry Recipe – Foodie Platter
Perugu Pachadi /Mor Kolambu Recipe
Dondakaya Stir Fry Recipe (Tindora)
Dondakaya Fry with Peanuts (Tindora)
Methi Dal recipe – Foodie platter
Potato Fry Recipe- Andhra style
Thotakura Fry/ Amaranth leaves fry recipe
Goruchikkudu fry (Cluster beans recipe)
Aakakarakaya Fry Recipe/ Teasel gourd fry
Banana Fry Recipe / Aratikaya Fry
Beerakaya Pachadi
Ingredients
- 2 tbsp Oil Any vegetable oil
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 1 1/2 cup Peeled and chopped Turai pieces 1 medium
- 3 Green chilis Adjust as per your taste
- 1/4 tsp Turmeric
- 5 Garlic pods
- 1 tbsp Cumin seeds Check notes
- Few Curry leaves Check notes
- Salt to taste
- Tamarind Coin sized
Instructions
- Heat 2 tbsp oil in a pan and add urad dal, chana dal. Fry it for 1 min till it turns golden brown.
- Add chopped beerakaya (turai) pieces with green chilis and turmeric. Cook for 5 mins, turn off the flame and let it cool down.
- Add the cooked beerakaya, green chilis, cumin seeds, garlic pods, tamarind and salt to mixer jar. Grind it coarsely.
- I prefer to not add any tempering after grinding it.
- Serve it with hot rice and ghee or curd rice.
Notes
- I prefer to use raw curry leaves and cumin seeds while grinding. If you don’t like the raw taste of them, fry with dals and then use it.
- Always make sure to taste one or two pieces from each ridge gourd to make sure it is not bitter. It might be toxic and spoils the taste of dish.
- Grind the chutney into a coarse mixture and not into a puree.
I’d love to know your thoughts about this dish! Please leave a comment or share a picture on Instagram with the hashtag #foodieplatter6