Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
Ridge Gourd is called as Beerakaya in Telugu and as Turai in Hindi. Ridge Gourd is a water vegetable with rough skin and sharp ridges on the outside but very soft from inside.
The most important fact is, this veggie is wholesomely used in many recipes… While there are many recipes using the inner part of this veggie, but there are just very few recipes using the outer skin.
This chutney recipe is from South Indian Andhra cuisine and is a No Onion – No Garlic recipe. You might check these 2 recipes with Ridge Gourd, Beerakaya Pappu / Ridge Gourd Dal and Beerakaya Masala Koora/ Turai / RidgeGourd Masala Curry
How to serve ‘Beerapottu Pachchadi / RidgeGourd Peel Chutney’:
This, Chutney, is suitable as a condiment for South Indian breakfast recipes idli, dosa, uthappam, upma, etc.. And goes well even with rice, paratha, roti, curd rice.
We had this chutney as part of our Platter from South Indian Telugu Cuisine⇒ Bhojanam/Thali/Platter # 2
Health Benefits of ‘Ridge Gourd & its peel’:
Ridge Gourd / Beerakaya / Turai is a water vegetable very mild in taste and soft in texture. It helps in weight loss, is used for post-natal recovery, has low cholesterol. It is so nutritious that its ridge skin/peel is also useful for cooking. The peel / skin of ridge gourd is mainly, rich in fiber when compared to the inner part. (info from internet)
To conclude, this recipe is a completely Vegan, Gluten free, High in Fiber, Low in calories kind. Hence, this goes into my collection of Weight Loss Food / Low Carb Recipes
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Leafy Greens Recipe Collection⇒ Recipes with GREENS
Indian Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Recipes without using Onion & Garlic⇒ No Onion – No Garlic Recipes
- Beerakaya Masala Koora/ Turai / RidgeGourd Masala Curry
- Pudina Pachadi / Mint Chutney
- Spinach & Peanut Chutney / Pachadi
- Beerakaya Pappu / Ridge Gourd Dal
- Ridge Gourd / Beerakaya / Turai – 1 (large size)
- Dry Tamarind / Tamarind pulp – 1 tiny lemon size
- Salt – 1½ teaspoons / as per taste
- Fresh Coriander – 5 twigs
- Green Chillies – 5
- Dry Red Chillies – 6
Ingredients For Tempering:
- Cooking Oil – 4 tablespoons
- 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
- Garlic Pods – 4 (optional)
- Fenugreek Seeds / Menthulu
- Asafoetida / Hing / Inguva
Step wise pics Procedure for ‘Beerapottu pachchadi / Ridgegourd peel chutney’:
- I did not use 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 2-3 mins.
- Instead of both Green Chillies & Red Chillies you might use, only one of them but same quantity.
- 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.
- At room temperature this chutney stays good for 2 days.
- But it stays good up to a week, when you store it in fridge after transferring it into an air-tight container.
- 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 part of our South Indian Telugu Bhojanam/Thali/Platter # 2 as in the last pic below.
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Beerapottu Pachchadi / Ridge Gourd Peel Chutney
- Frying pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
- 1 large size Ridge Gourd / Beerakaya / Turai (fresh & tender)
- 1 tiny lemon size Dry Tamarind / Tamarind pulp
- 1½ teaspoon Salt (as per taste)
- 5 twigs Fresh Coriander
- 5 count Green Chillies
- 6 count Dry Red Chillies
Ingredients For Tempering
- 4 tablespoons Cooking Oil
- ½ teaspoon Fenugreek Seeds / Menthulu
- ½ teaspoon Mustard Seeds / Aavaalu
- 1 teaspoon Split Yellow Gram dal /Senaga Pappu
- 1½ teaspoon Urad Dal / Split Black Gram
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds / Jeera
- ½ teaspoon Sesame Seeds / Nuvvulu
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 4 pods Garlic (optional)
- Firstly, in a small cup add the dry tamarind and pour hot boiling water for it to ooze the pulp.If you are using readily available tamarind pulp just avoid the above step.
- Wash the Ridge Gourd / Beerakaya / Turai thoroughly.Peel the sharp ridges of the ridge gourd and then peel the skin too.Discard the sharp ridges but retain the peelings for use.
- Put a small pan on stove top under medium flame and add a tablespoon of oil.Then add all the peelings of Ridge Gourd/ Beerakaya/ Turai into it.Pan fry the peel until it becomes soft by stirring now and then. Set aside when they soften.
- Take the fried peels aside. In the same pan, add the rest of the oil, add all the ‘Ingredients For Tempering’ . Fry them until they turn light brown in colour, then add the red chillies.Let the red chillies turn a bit brown.
- Switch the flame OFF and add the green chillies. Give a gentle mix. Let everything cool down.
- Once the tempering is cooled, transfer the fried tempering, softened tamarind, fried ridge gourd peel/ beerapottu, coriander leaves, enough salt a spice blender / mixie. Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.
- Grind everything coarsely, by adding tamarind water or oil if needed. Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!
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