Ridge Gourd peel chutney (Beerakaya thokku pachadi)

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.

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

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.

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

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.

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.

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.

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.

Few more pachadi recipes –

Tindora Chutney

Gongura Pachadi

Ginger Carrot Capsicum Pachadi

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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

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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
• 1/2 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
• 1/4 tsp sugar or jaggery

Ingredients for tempering-

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 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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