Beerapottu Pachadi / Ridge Gourd Peel Chutney / Turai ke Chilke ki Chatni
Beerakaya Thokku Chatni, a South Indian, Andhra style spicy condiment made using ONLY with the SKIN / PEELINGS of fresh Ridge Gourd and few basic ingredients. Recipe below has step wise pics and tips.
Equipment
- Frying pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
Ingredients
Ingredients
- 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)
Instructions
PREP WORK:
- 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.
COOKING:
- 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!
Notes
Please see the MAIN POST for recipe with step wise PICS & recipe TIPS!