Ridge gourd pachadi | Andhra style Beerakaya pachadi recipe | Peerkangai chutney recipe with full video and step-by-step pictures.
We are huge fans of Andhra-style pachadi | chutney recipe. I have posted Dondankaya pachadi, beetroot pachadi and raw tomato pachadi recipe in Jeyashris kitchen. Pachadi is nothing but the Tamilnadu style Thuvayal | Thogayal. We can mix it with hot rice and ghee and enjoy it with a simple papad.
We usually make Tamilnadu-style thogayal or kootu using ridge gourd | peerkangai | Turai in Hindi. I have been wanting to try this Andhra style pachadi recipe, ever since my sister shared the recipe with me. When I tried it a few days back, the whole family loved the chutney. I want to document the recipe in Jeyashris kitchen.
Check out my kovakkai pachadi, beetroot thogayal, raw tomato pachadi and the Tamilnadu style thengai thogayal too.
Andhra style beerakaya pachadi
Ingredients
- 2 cups ridge gourd chopped
- 1 tbsp oil
- 1 tbsp urad dal
- 1 tsp coriander seeds
- 1 tsp sesame seeds
- 3 slit green chilis
- 5 cloves garlic crushed
- 1 tsp cumin seeds
- 2 red chilis
- A tiny gooseberry sized tamarind
- 2 tomatoes
- ¼ cup chopped coriander leaves
- 1 onion
- Few curry leaves
- Salt as needed
To temper
- 3 tsp oil
- 1 tsp mustard seeds
- 2 tsp chana dal
- 1 red chili broken
Instructions
- In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili and crushed garlic.
- Roast till the dal turns golden brown.
- Add 1 tsp of cumin seeds and saute in that heat.
- Take this out and keep aside.
- Now add the chopped peerkangai | ridge gourd into the pan.
- Add 2 roughly chopped tomatoes and few curry leaves.
- Add salt to this.
- Mix well and cover this and cook.
- No need to add any water. Ridge gourd and tomatoes release water which is enough.
- This will get cooked in 3-4 minutes.
- Add ¼ cup of chopped coriander leaves and few curry leaves
- Cool this and grind this along with the roasted dal.
- Grind into a coarse paste.
- Now add 1 roughly chopped onion and pulse twice.
- Take out and transfer to a bowl.
- Temper mustard seeds, chana dal and red chili in 3 tsp oil
- Add it to the pachadi.
- Delicious Andhra style Beerakayi pachadi is ready.
- You can mix this with hot rice or have with idli dosa or chapati too.
Video
Notes
- In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili, and crushed garlic.
- Roast till the dal turns golden brown.
- Add 1 tsp of cumin seeds and saute in that heat.
- Take this out and keep it aside.
- Now add the chopped peerkangai | ridge gourd into the pan.
- Add 2 roughly chopped tomatoes and a few curry leaves.
- Add salt to this.
- Mix well cover this and cook.
- No need to add any water. Ridge gourd and tomatoes release water which is enough.
- This will get cooked in 3-4 minutes.
- Add ¼ cup of chopped coriander leaves.
- Let this cook in that heat. Switch off the flame.
- Cool this and grind this along with the roasted dal.
- Grind into a coarse paste.
- Now add 1 roughly chopped onion and pulse twice.
- Take out and transfer to a bowl.
- Temper mustard seeds, chana dal, and red chili in 3 tsp oil.
- Add it to the pachadi.
- Delicious Andhra-style Beerakayi pachadi is ready.
- You can mix this with hot rice or have it with idli dosa or chapati.
- Notes:
- Adjust chilis as per your spice level.
- Instead of ridge gourd you can use radish, green tomato, or kovakkai too.
- You can use this ridge gourd pachadi as a sandwich spread too.
