Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney | Torai Peel Chutney
Beerakaya Thokku Pachadi is a delicious Chutney made with Ridge Gourd Peel. It is typically eaten with hot rice but is also an excellent accompaniment for dosas and idlis.
Cuisine: Indian Course: Main Serves: 2
Prep Time: 5 Min Cook Time: 25 Min Total Time: 30 min .
Nutritional Info: Serving Size: 1 tbsp
Calories: 60. Carbs: 8g. Fat: 2g. Protein: 1g
3 Cup Beerakaya Peel
1 cup Green Chilies
1/2 Cup Mint
1/2 Cup Coriander Leaves
1/4 Teaspoon Turmeric Powder
1/4 Cup Soaked Tamarind
1 Teaspoon Ginger Garlic Paste
Salt as per taste
2 Teaspoons Sesame Seeds
1/2 Teaspoon Jeera Methi Powder
Small Piece Jaggery
1 Tablespoon Oil
1/2 Teaspoon Jeera Seeds
1/2 Teaspoon Mustard Seeds
Few Dry Red Chilies
Few Curry Leaves
Peel the skin of beerakaya (Ridge Gourd). Cut into small pieces and keep it aside.
Heat oil and add 1 cup of green chilies. Fry the chilies for 1 minute.
Add 3 cup beerakaya peel and mix well. Close the lid and cook for 1 minute.
Now add 1/2 cup mint leaves, 1/2 cup coriander leaves, 1/2 teaspoon turmeric powder, 1/4 cup soaked tamarind, 1 teaspoon ginger garlic paste, and mix well.
Close the lid and cook for 5 minutes. Mix well and turn off the stove. Keep it aside to cool.
Once the mixture is cook add it to the grinder and add salt as per taste, add 2 teaspoons sesame seeds powder, 1/2 teaspoon Jeera methi powder, and a small piece of jaggery.
Grind all together to a fine paste. Take it to the bowl.
Heat 1 tablespoon oil, add 1/2 teaspoon Jeera seeds, mustard seeds, few red chilies, few curry leaves, and add this seasoning to the beerakaya chutney.
Serve this yummy chutney with white rice or Idli and dosa.
Watch the Video for Procedure: