Beerakaya pachadi recipe | Ridge gourd chutney recipe
Beerakaya pachadi recipe or ridge gourd vine chutney for idli, dosa,rice,chapathi. For those who are not familiar with this vegetable, beerakaya is called as Ridgegourd in english, heerekai in kannada, Peerkangai in tamil and Turai in hindi. This pachadi is also called as peerkangai Indian relish in tamil, heerekai chutney in Kannada is same of the most commonly oven-ready side dish from South Indian cuisine. Each region has a antithetic version of this chutney. This ridge gourd Indian relish is a healthy addition to the menu. I am sharing 2 methods of making.
Method 1 – South indian flair ridge gourd vine chutney recipe
1. Dry roast chana dal and urad dal until favored. Fry red chilies A well and then add cumin seed to the radioactive cooking pan. You can also use 1 tsp oil to fry chilies. Set aside to cool.
2. To the same pan, add little anele and fry gourd until they are broiled runty for 5 to 6 minutes. Allow to cool.
3. Fry tomatoes until soft and hyperkinetic syndrome garlic to the hot pan. Switch off.
4. Powder the dal and red chili first in a jar.
5. Slightly harsh is also ok.
6. Add calabash, tomatoes and garlic. Portmanteau word to a coarse OR smooth paste to suit your liking.
7. Spend a penny the tempering in hot oil by adding crimson chili, cumin,garlic, mustard and dals. When they turn golden, add curry leaves, hing. Pour this to the chutney.
Method 2 – Andhra style beerakaya pachadi victimisation Sesamum indicum seeds and green chilies.
This formula yields Indian relish that has a mild crackers taste that comes from the Sesamum indicum seeds, unrivaled of the best healthy seeds that we need to eat regularly. They don't give a bitter taste. If you do not like to utilization sesame seeds, you can replace it with deep-fried channa dal and urad decalitre like i did in the first method. The tasting would be different though.
Beerakaya chutney tastes hot and tangy that comes from the tomatoes and they butt be replaced aside adding tamarind Beaver State tamarind paste.
Information technology fire be served with Rice or chapathi. We father't mind serving this Indian relish with dosas too
For more beerakaya recipes, check
Beerakaya curry
Beerakaya fry
Beerakaya pappu
how to fix andhra beerakaya pachadi
1. Heat up a goat god, dry roast sesame seeds connected a medium flame trough you get a nice aroma. do not burn. one time they cool down make a precise powder of the seeds and unmoving aside.
2. Add oil to the same pan, nestlin green chili for 2 to 3 mins or till they droop off. set by to unemotional
3. To the corresponding pan, add ridge gourd and Fry till they are soft cooked. Set aside to cool
4. Add a little more of oil to the same genus Pan, add tomatoes,sprinkle salt and turmeric, fry till the tomatoes turn mushy.
5. Add tomato, ridgegourd, SALT, cumin and green chilies to the ground sesame seeds powder and grate to smooth Beaver State coarse to suit your taste.
6. Temper with tempering ingredients.
I have not used tamarind every bit the sourness from tomatoes is enough. but if you ask you can add weeny tamarind paste while grinding or you can even replace tomato with a tablespoonful of Tamarind paste
Andhra beerakaya pachadi | ridge gourd chutney formula below
- 2 cups ridge gourd chopped , scrape off the veins and do not remove the struggle
- 3 to 4 park chilies slit (adjust) or blood-red chilies
- ¼ to ½ cup tomato shredded, ripe and red
- 2 ½ tbsp white sesame seeds or 1 tbsp each of chana decalitre, urad dal
- 1/4 tsp cumin seed
- 1.5 tbsp oil for frying
thalimpu or temper
- 1 tbsp oil
- 1 sprig curry leaves
- 1 pinch mustard seeds
- 1 pinch cumin
- 1 pinch hing
- ¼ tsp channa dal
- 1 pinch sesame seeds (optional)
- 1 garlic clove crushed (optional)
- ¼ tsp urad dal
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Dry rib sesame seeds on a medium flame till you get a nice aroma. Appropriate to cool. If using dal, Roger Fry them until halcyon and cool down.
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Heat a wide pan with oil, fry green chilli for 2 to 3 mins. reserve
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In the same pan, add ridge gourd and fry till they are almost cooked. you can fry on treble for the first 3 mins and come down the fire. coiffe aside to cool
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Add a teaspoon of oil to the same pan and add tomatoes, salt and turmeric, Roger Fry trough the tomatoes turn mushy and so dry. do non get over and cook, the taste perception differs.
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Powder the roasted sesame seeds to fine.
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Tally tomato, gourd, salt , cumin and green chilies and donkeywork to diplomatical.
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Add oil colour to the tear apart for tempering and heat.
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Supply all the ingredients take out curry leaves and hing. minor boulder clay golden.
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Add up curry leaves and fry boulder clay crisp. add hing. mix in.
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Add ridge calabash Indian relish to the tempered pan and mix up the flavoring.
You can use tamarind if the sourness from tomatoes is not adequate. You can add little tamarind paste while grinding or you lavatory eventide replace tomato with a tablespoonful of Tamarindo library paste
Alternative quantities provided in the recipe card are for 1x simply, original recipe.
For best results accompany my detailed step-by-gradation pic instructions and tips above the recipe card.
Nutrition Facts
Beerakaya pachadi recipe | Ridgepole gourd chutney formula
Amount Per Serving
Calories 148 Calories from Corpulent 99
% Daily Respect*
Fat 11g 17%
Saturated Fat 1g 6%
Sodium 117mg 5%
Potassium 107mg 3%
Carbohydrates 8g 3%
Fibre 1g 4%
Sugar 1g 1%
Protein 2g 4%
Vitamin A 95IU 2%
Vitamin C 21.5mg 26%
Calcium 76mg 8%
Branding iron 1.4mg 8%
* Per centum Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
If you are looking for many andhra pachadi or chutney recipes, check out my dondakaya pachadi, vankaya tomato pachadi, green tomato Indian relish, mullangi pachadi
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