Beerakaya Thokku Pachadi is a healthy, nutrient packed, easy chutney. Ridge gourd peel pachadi is a lip smacking chutney recipe that pairs well with plain rice or any South Indian tiffin dish. If you have a pile of ridge gourd peels and don’t want to waste them, then just toss them with oil and a few simple ingredients, then grind them into a delicious chutney – it’s that easy. The fresh, green healthy pachadi is simply delicious!
Don’t trash fruit and vegetable peelings – there are a variety of ways to incorporate them into your cooking. Ingenious Ridge Gourd Peel Pachadi is a wonderful solution to combatting food waste. Perfect served up with hot steaming rice, Idli, Dosa, Chapathis, etc
Beerakaya Thokku Pachadi Recipe:
Beerakaya Thokku Pachadi is a fantastic way to give a new lease of life to veg peelings. Ridge Gourd peel chutney or Beerakaya Thokku Pachadi is a delicious Andhra style pachadi, totally packed with flavour
There’s no need to bin vegetable peelings, there are interesting ways to cook these peels and turn them into delicious dishes.
This yummy no-waste chutney is packed with nutrients and fibre and is typically served with rice and ghee.
- For the Beerakaya Thokku Pachadi, firstly wash the ridge gourds thoroughly.
- Top and tail the ridge gourds and remove the hard veins with a peeler and discard.
- Then peel the skin and roughly chop them.
- Wash the peels once again.
- Heat a teaspoon of oil in a pan. Drop in the ridge gourd peels and one green chilli.
- Sauté till the peels turn soft and tender.
- Remove and keep aside.
- Add 1/2 teaspoon oil in the same pan. Put in chana dal, urad dal, and jeera and allow them to splutter.
- Fry for 1-2 minutes till they turn a golden brown.
- Then add the dry red chilli and garlic pods and sauté for 1-2 minutes.
- Turn off the heat. Add the tamarind and mix well.
- Cool and transfer the ingredients into a mixie jar. Coarse grind.
- Add salt and beerakaya thokku to the jar.
- Grind to a smooth paste.
- Remove the pachadi into a bowl. Adjust the salt.
- Now for the tempering, heat ghee in a kadai. Sizzle mustard seeds, curry leaves, hing and dry red chilli.
- Pour the tempering over the pachadi.
- Mix well.
Serve Beerakaya Thokku Pachadi with white rice and ghee.
If you are looking for more pachadi recipes, then do try out Bottle gourd Pachadi
Ridge Gourd Chutney Recipe details below:
Ridge Gourd Pachadi
Ingredients
- For Ridge Gourd:
- 1 cup ridge gourd peels
- 1 green chilli
- 1 tsp oil
For chutney:
- 1/2 tsp oil
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp jeera
- 3 garlic pods
- 1 tsp tamarind
- 1/8 tsp salt
Tempering:
- 1 tsp ghee
- ¼ tsp mustard
- 1 sprig curry leaves
- 1 dry red chilli
- A pinch of hing
Instructions
- For Ridge Gourd Chutney, firstly wash and peel the ridge gourd, removing the veins.
- Heat the oil in a kadai and add the Ridge Gourd peels and slit green chilli. Sauté for 4 - 5 minutes over medium flame till the peels soften. Remove the tender peel from the kadai and allow it to cool.
- Now add ½ tsp oil to the same pan. Sizzle chana dal, urad dal and cumin seeds. Sauté till the dals turn a golden brown.
- Then add the curry leaves, garlic pods and red chilli and mix well. Sauté for 1-2 minutes and switch off.
- Add the tamarind paste to the pan and combine all the ingredients well.
- Allow to cool down and then transfer to a mixie jar. Add salt and grind.
- Then add the tender ridge gourd peels to the mixie jar. Grind to a smooth paste.
- Transfer the chutney into a bowl.
- Then heat ghee in a kadai.
- Add mustard seeds, curry leaves, broken red chilli and hing.
- Mix well and sauté for a few seconds.
- Pour over the prepared chutney.
- Serve Ridge Gourd Chutney with rice, idli or dosa.
