Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
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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
Table of Contents:
- Possible Alterations for the recipe, ‘Beerapottu Pachadi / Turai ki Chilke ki Chutney’:
- How to serve ‘Beerapottu Pachadi / Ridge Gourd Peel Chutney’:
- Health Benefits of ‘Ridge Gourd & its peel’:
- Short video clip of ‘Turai Chilke / Ridge Gourd Peel Chutney’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Beerapottu Pachadi / Ridge gourd peel chutney’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Ridge Gourd Peel Chutney / Beerapottu Pachadi’:
Adding garlic: I did not use garlic, you can add it during tempering and grind along with other tempered ingredients.
Chillies to add: Instead of both Green Chillies & Red Chillies you might use, only one of them but same quantity. I tried this recipe using different combinations of chillies. Either way its great.
Tamarind puree: If you are using store bought tamarind paste, add just 1 tablespoon. And if using dry tamarind then soak it in hot water as shown in the recipe.
Ingredients to skip: Among the ‘Ingredients for tempering’ you should definitely add>> mustard seeds, fenugreek seeds, jeera and urad dal. Rest all the other can be made optional.
How to serve ‘Beerapottu Pachadi / Ridge Gourd 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. Helps in weight loss, for post-natal recovery, low cholesterol. The peel is so nutritious, rich in fibre than the inner part.
To conclude, this recipe is a completely Vegan, Gluten free, High in Fibre, Low in calories kind. Hence, this goes into my collection of Weight Loss Food / Low Carb Recipes
Short video clip of ‘Turai Chilke / Ridge Gourd Peel Chutney’:
Other recipes from my blog:
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
- Cooking Oil – 4 tablespoons
Ingredients For Tempering:
- 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 Pachadi / Ridge Gourd peel chutney / Turai ke Chilke ki Chatni’:
- 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 more.
- 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.
- 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.
- Storage: 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.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Beerapottu Pachadi / Ridge Gourd Peel Chutney / Turai ke Chilke ki Chatni
- 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 puree (1 tablespoon of puree)
- 1½ teaspoon Salt (or as per taste)
- 5 twigs Fresh Coriander Leaves / Cilantro
- 5 count Green Chillies
- 6 count Dry Red Chillies
- 4 tablespoons Cooking Oil
Ingredients For Tempering:
- 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. We need 1 cup of peelings for this recipe.
- 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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