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Beerapottu Pachchadi / RidgeGourd Peel Chutney

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Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins   Cooking Time:10 mins   Cuisine:Indian

Ridge Gourd / Beerakaya / Turai is a water vegetable very mild in taste and soft in texture. It has various health benefits like helps in weight loss, is rich in fiber, is used for post-natal recovery,has low cholesterol (info from internet).

It is so nutritious that its ridge skin/peel is also useful for cooking.Bear in mind that peel of FRESH ridgegourd/beerakaya is best suitable for this chutney. Its Vegan + Glutenfree recipe.

We had this chutney as part of our South Indian Telugu Bhojanam/Thali/Platter # 2 

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.


  • Ridge Gourd / Beerakaya / Turai – 1 (large size)
  • Tamarind/Tamarind pulp – 1 tiny lemon size
  • Salt – as per taste
  • Coriander – 5 twigs
  • Green Chillies – 5
  • Dry Red Chillies – 6      

Ingredients For Tempering:

  • Cooking Oil – [3 tablespoons + 1 teaspoon]
  • Fenugreek Seeds / Menthulu – ½ teaspoon
  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Split Yellow Gram dal /Senaga Pappu – 1 teaspoon
  • Urad Dal / Split Black Gram – 1 and ½ teaspoon
  • Turmeric – ¼ teaspoon
  • Cumin Seeds / Jeera – 1 teaspoon
  • Sesame Seeds / Nuvvulu – ½ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon

Special Ingredients:

  • Fenugreek Seeds / Menthulu
  • Asafoetida / Hing / Inguva


  • Firstly, wash the Ridge Gourd / Beerakaya / Turee thoroughly.

    Ridge Gourd / Beerakaya / Turee washed and to be peeled
  • Peel the skin and keep it ready for use.
  • Put a small pan stovetop under medium flame and add a teaspoon of oil.
  • Then add all the peeled skin of Ridge Gourd/ Beerakaya/ Turee into it.
  • Pan fry the peel until it becomes soft by stirring now and then. See pic below.

    After the pan frying the peel
  • In the meanwhile, in a small cup add the dry tamarind and pour hot boiling water for it to ooze the pulp.

    Dry Tamarind soaked in hot water
  • If you are using readily available tamarind pulp just avoid the above step.
  • Now, on the other side, check if the peel has softened enough for the chutney. For this, do refer to the tips I gave below.
  • Remove the softened peel from the pan and set aside to cool.
  • In the same pan, add the rest of the oil, add all the ‘Ingredients For Tempering’ . See the pic below. 
  • Fry them until they turn light brown then add the red & green chillies and give a gentle mix.
  • Switch off the flame immediately and let it cool.

    Red & Green Chillies added to the pan
  • Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.
  • Once its cooled take the softened tamarind, ridgegourd peel/beerapottu ,coriander leaves, enough salt and the fried tempering into a blender.

    Tamarind pulp,Coriander leaves along with all other items into blender
  • As shown below, Grind everything coarsely, by adding tamarind water/plain water if needed. 
  • Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside.Done!


  • I did not use onion or garlic, you can add it during tempering and blend.
  • For checking the softness of the peel,  try to cut a piece with a spoon. If it cuts in smoothly, then pieces are soft enough.If not,continue to fry them.
  • If the tempering is burnt the chutney would also have a burnt smell. So while frying keep stirring continuously. This would take just 3-4 mins.
  • Adjust the salt and spice as per your taste.
  • Adding coriander leaves enhances the taste & flavour of the chutney.
  • If you add more water,the chutney would turn out more flowing and reduces the life of it.
  • Store it in fridge after transferring it into an air-tight container.
  • It might stay fresh for a week or so.


  • The taste of this chutney is exotic, when its taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.
  • You can have it as a dip for bajjis, pakodas, chips, fritters or as a sandwich spread.
  • We had this chutney as partof our South Indian Telugu Bhojanam/Thali/Platter # 2  as in the last pic below.
    Small bowl of RidgeGourd Peel chutney/ Beerapottu pachchadi 

    RidgeGourd Peel Chutney/Beerapottu Pacchadi as part of our bhojanam/meal

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