Ridge Gourd Chutney * Beerakaya Pachadi

 

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Preparation time : 5 minutes
Cooking time : 10 minutes
Shelf life : 24 hours (in normal freezer)
1 Bowl Measurement : 250 ml


Ingredients :

Ridge Gourd (Beerakaya) : 1 bowl
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Green Chillies (Pachimirapa) : 5 (quantity Depends on spice required)
Curry Leaves (Karivepaku) : Few
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Garlic (Velulli) : Few
Tamarind (Chintapandu) : Little (Small lemon sized)
Cumin Seeds (Jeelakarra) : 1 tsp
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Ingredients for talimpu : Bengal gram (Senagapappu), Urad Dal (Minapappu), Mustard Seeds (Aavalu), Cumin Seeds (Jeelakarra), Red Chilly (Endumirapa) : Few
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Oil (Nune) : 2 tsp
Turmeric Powder (Pasupu) : 1 tsp 
Salt (Uppu) : As required




Procedure : 

Step 1 : Add 1 tsp Oil in a Pan and add Ridge Gourd pieces, 1 tsp Turmeric Powder, Green Chillies and Salt. Close the lid. Cook for 5 minutes in low flame.

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Step 2 : After 5 Minutes, add Tamarind, close the lid and cook for 5-10 minutes in low flame.

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Once cooked switch off the flame and let it cool.

Step 3 :
Add 1 tsp Cumin Seeds and Garlic nods. Blend it into paste.

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Note : You can blend this chutney by adding few Coriander Leaves too if it is to your liking. It can be consumed directly without *Talimpu also.




Step 4 *(Talimpu):
Add 1 tsp Oil in a frying pan and fry little Red Chilly, Bengal Gram, Urad Dal, Mustard Seeds, Cumin Seeds, Curry Leaves. Put off the flame and add it to Chutney.
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Mouth watering Ridgegourd Chutney is ready to serve. Tastes good with plain white or brown Rice and for more taste add little Ghee to it :) IMG 7569
Note : Can add chopped Onions to the chutney if interested.






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