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!
Please see the MAIN POST for step wise pics & recipe tips!
Keyword beera pottu pachadi recipe, ridge gourd peel chutney recipe, South Indian chutney with turai ki chilke