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.
Servings: 3
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.