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Home » By Indian Cuisine » Andhra recipes » Ridge Gourd peel chutney (Beerakaya thokku pachadi)

Ridge Gourd peel chutney (Beerakaya thokku pachadi)

Published: Oct 1, 2007 · Modified: Mar 19, 2020

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Ridge Gourd peel chutney is a Andhra style pachadi made with the peel of ridge gourd. It is also called as Beerakaya Thokku Pachadi.

This delicious chutney is packed with nutrients and fiber and is typically served with rice and ghee.

ridge gourd peel chutney served in a white bowl

Andhra cuisine is popular for its instant chutneys called pachadi and this is one such chutney made with the peel of ridge gourd.

Very often we discard the skin of the ridge gourd, but next time try making chutney with the peel and you will love the flavors.

Just make sure you pick the ridge gourd which is looking fresh and not very matured. The texture of the pachadi is slightly coarse and goes well with rice.

Here are few recipes made with ridge gourd – ridge gourd peanut curry, ridge gourd moong dal

ridge gourd peel

Washing and Peeling the Ridge Gourd?

  • Wash the ridge gourd thoroughly by scrubbing or rubbing it with your hands in the running water.
  • Cut the edges of both sides and devein the pointed tips and discard.
  • Now using a vegetable peeler, peel the skin and roughly chop them.
  • Wash it once again to remove any any more dirt.

How to make Ridge Gourd Skin Chutney (step by step pics)

1 – Heat a pan and add a teaspoon of oil. Add the cumin seeds, urad dal, coriander seeds and dry red chili. I ran out of coriander seeds, so added coriander powder in the end. Saute till light brown and then add curry leaves and two chopped garlic cloves. Saute for a minute and turn off the stove.

ridge gourd peel chutney sauteed in a panspices

2- Cool the above ingredients and make powder , preferably smooth powder.

beerakaya thooku pachadi making

3- In the same pan add another tea spoon of oil and add the chopped ridge gourd and turmeric and cook till soft. You may want to splash some water while cooking to avoid burning. Add a small piece of tamarind to the cooked ridge gourd to help it soften.

beerakaya thooku pachadi making

4- Add the cooled ridge gourd peel to the ground mixture, add some salt, little jaggery and 1 to 2 tbsps of water and grind to a coarse or a smooth mixture,depending on your preference. I kept the pachadi slightly coarse.

ridge gourd skin chutney pic

5- In the same pan do the tempering/tadka by adding a tea spoon of oil. Once the oil is hot add the mustard seeds and let them pop. Now add the cumin seeds, curry leaves and asafoetida. Saute for 30 seconds and add the tadka to the pachadi.

ridge gourd peel chutney served in a  white bowl

Serving Suggestions-

Ridge Gourd skin chutney is typically served with rice and a dollop of ghee. You can also make the chutney smoother in texture and serve with chapathi , breakfast items like dosa or idli or ponganalu.

beerakaya thokku pachadi served with rice and chapathi

Few more pachadi recipes –

Tindora Chutney

Gongura Pachadi

Ginger Carrot Capsicum Pachadi

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

ridge gourd peel chutney served in a white bowl

Ridge Gourd Peel Chutney

Ridge Gourd skin chutney also called as beerakaya thokku pachadi is a delcious Andhra style chutney made with the peel of ridge gourd.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3
Author: Madhavi

Ingredients

  • peel of 1 large ridge gourd
  • 1 tbsp urad dal or chana dal or peanuts
  • 1 tea spoon cumin seeds
  • ½ tea spoon coriander seeds
  • 2 cloves of garlic
  • 2 to 3 dry red chili
  • sprig of curry leaves
  • small tamarind piece ( or substitute lemon juice at the end)
  • salt to taste
  • 3 tsps oil
  • ¼ tsp sugar or jaggery

Ingredients for tempering-

  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • pinch of asafoetida

Instructions

  • Heat a pan and add a teaspoon of oil. Add the cumin seeds, urad dal, coriander seeds and dry red chili. I ran out of coriander seeds, so added coriander powder in the end. Saute till light brown and then add curry leaves and garlic cloves. Saute for a minute and turn off the stove.
  • Cool the above ingredients and make powder , preferably smooth powder.
  • In the same pan add another tea spoon of oil and add the chopped ridge gourd and turmeric and cook till soft. You may want to splash some water while cooking to avoid burning. Add a small piece of tamarind to the cooked ridge gourd to help it soften.
  • Add the cooled ridge gourd peel to the ground mixture, add some salt, little jaggery and 1 to 2 tbsps of water and grind to a coarse or a smooth mixture,depending on your preference. I kept the pachadi slightly coarse.
  • In the same pan do the tempering/tadka by adding a tea spoon of oil. Once the oil is hot, add the mustard seeds and let them pop. Now add the cumin seeds, curry leaves and asafoetida. Saute for 30 seconds and add the tadka to the pachadi. Mix it well and check for the seasoning by adding salt, sugar or lemon juice.

Notes

You can also add little fresh coconut while grinding the pachadi. 
If using coconut, add another chili.
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Reader Interactions

Comments

  1. gowri

    July 15, 2008 at 5:21 pm

    Hi madhu,
    your beerakaya pachadi looks great. Thank you for sharing.

    Reply
  2. Suvarna

    April 16, 2008 at 4:03 pm

    Hi Madhu,
    I am new to your website. I was just impressed to see all your recepies. I made 3-4 varities and it just turned so well. My children are happy to taste new stuff.
    Thank you. I lookforward to see new receipes soon.
    Suvarna

    Reply
  3. Madhavi

    October 10, 2007 at 2:00 pm

    Hey Bhargavi,

    So bobbtalu bagunnaya. That’s so nice. I am very happy that u and your husband enjoyed them. I hope your are doing well. I am planning to put some healthy and easy snacks in the future. Hope you will enjoy them.

    Hi Remyasash,

    Do try the ridge gourd. Its a very tasty vegetable.

    Madhavi.

    Reply
  4. remyasash

    October 10, 2007 at 1:18 pm

    nice pachadi…i think goes well with crispy dosa…i have seen ridgegourd in grocery shops,havent tried anythg with it…

    Reply
  5. Bhargavi

    October 05, 2007 at 11:05 pm

    Thanks Madhavi…’m form hyderabad…..and ivalla bobbatlu chesanu (used chanadal) superb ga vacchayi.. hubby is very happy thanks to u…..whats ur daughters name????

    Reply
  6. Madhavi

    October 05, 2007 at 7:15 am

    Hi Bhargavi,

    Congratulations! I can imagine ur craving for bobbatlu. Even i was feeling like eating some sweet every day. Let me know if u need any help? r u from Andhra? My daughter is doing great. Starting to crawl little bit.

    Take care.
    Madhavi

    Reply
  7. Bhargavi

    October 04, 2007 at 11:36 pm

    Hi Madhavi
    its really sweet of ’em….u must have enjoyed having ’em…..didnot try bobbatlu yet but ‘m gonna tomorrow……….’m pregnant now and have been craving for bobbatlu for some time now……
    btw howz ur daughter doing????

    Bhargavi

    Reply
  8. Madhavi

    October 03, 2007 at 7:39 pm

    Hey Bhargavi,

    Did u try the bobbatlu? Let me know how they turned out.
    Reg the savouries, well my co-sis went to India. That’s when she brought these. I was pregnant then that’s why they sent so many for me to munchon. Is in’t that sweet of them.

    Madhavi.

    Reply
  9. Bhargavi

    October 03, 2007 at 7:26 pm

    Hi Madhavi
    Pacchadi looks gr8……I happen to have some ridgegourd so ‘ll be having this tomorrow for lunch…btw came across ur blog when I was searching for bobbatlu….they look delicious….btw how did ur inlaws send u all the savouries from India?????

    Reply
  10. Padma

    October 02, 2007 at 8:56 am

    hey Madhu, I too made this pachadi sometime back…Your chutney has different color than mine, looks & Tastes great with hot rice…

    Reply
  11. Madhavi

    October 01, 2007 at 9:26 pm

    Thanks Asha.

    Sreelu,
    naaku ee pachadi chaala ishtam. Ghee paditee inka baguntundi.

    Madhavi

    Reply
  12. sreelu

    October 01, 2007 at 9:10 pm

    Madhu,
    ee pachadi na favorite,vedi annam pachadi too much untadi

    Reply
  13. Asha

    October 01, 2007 at 4:59 pm

    I love Ridge gourd pachadi as well.I usually make it for Dosas or akki rottis. Chutney looks great Madhavi.I am saving it. Thank you!:))

    Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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