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Beerapottu Pachchadi / Ridge Gourd Peel Chutney

VegCookBook by Praveena
South Indian style spicy chutney / condiment made ONLY with PEELS of fresh Ridge Gourd.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Accompaniment, chutney, Condiment, dip
Cuisine Indian, South Indian
Servings 50 gms


  • 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
  • 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
  • teaspoon Urad Dal / Split Black Gram
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds / Jeera
  • ½ teaspoon Sesame Seeds / Nuvvulu
  • 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!


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