Beerakaya Pachadi

Beerakaya is known as Ridge Gourd in English. This healthy pachadi/chutney is a good combination for hot steamed rice, chapathi, poori, jonna rotte, rice rava upma, dosa and idli. This is a healthy addition to the menu. There are many variations to make this pachadi. I am sharing the simplest version here.

How to make Beerakaya Pachadi

PREP TIME: 5 MINS  COOK TIME: 15 MINS  TOTAL TIME: 20 MINS  COURSE: SIDES  CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

  • beerakaya/ridge gourd – 1 big, chop
  • onion – 1/2, medium, chop
  • tomato – 2 small, chop
  • green chillies – 3 or 4
  • salt
  • tamarind – 1 tsp
  • oil 2 tsp

Instructions

  1. Cut beerakaya/ridge gourd, onion, tomato and green chillies.
  2. Heat a pan with 2 sp oil, add onion, saute for 3 mins.
  3. Add beerakaya, saute for 5 mins. Close the lid for faster cooking.
  4. Add tomato, garlic, green chillies and tamarind. Saute till tomatoes get mushy.
  5. Turn off. Let it cool down.
  6. Transfer the mixture into a blender, add salt, then blend nicely.
  7. Garnish with seasoning by heating 2 sp of oil, urad dal, mustard seeds, jeera, curryleaves, and hing.
  8. Serve with rice, idli, dosa, poori, chapathi.

step by step photo instructions

  1. Cut beerakaya/ridge gourd, onion, tomato and green chillies.

2. Heat a pan with 2 sp oil, add 1/2 onion, saute for 3 mins.

3. Add sliced beerakaya, saute for 5 mins. Close the lid for faster cooking.

4. Add 2 sm tomato, 2 garlic pods, 3 green chillies and 1 tsp tamarind. Saute till tomatoes get mushy. Turn off. Let it cool down.

5. Transfer the mixture into a blender, add salt, then blend nicely.

6. Garnish with seasoning by heating 2 sp of oil, urad dal, mustard seeds, jeera, curryleaves, and hing.

Tips

  1. Adjust green chillies according to your taste.

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