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Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney | Torai Peel Chutney – Windhu Kitchen

Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney | Torai Peel Chutney

  • Servings: 2
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Tbsp
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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.

Ingredients (For Chutney)

  • 3 Cup Beerakaya Peel
  • Oil
  • 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

Ingredients (For Seasoning)

  • 1 Tablespoon Oil
  • 1/2 Teaspoon Jeera Seeds
  • 1/2 Teaspoon Mustard Seeds
  • Few Dry Red Chilies
  • Few Curry Leaves


Step 1

Peel the skin of beerakaya (Ridge Gourd). Cut into small pieces and keep it aside.

Step 2

Heat oil and add 1 cup of green chilies. Fry the chilies for 1 minute.

Step 3

Add 3 cups beerakaya peel and mix well. Close the lid and cook for 1 minute.

Step 4

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.

Step 5

Close the lid and cook for 5 minutes. Mix well and turn off the stove. Keep it aside to cool.

Step 6

Once the mixture is cooked, add it to the grinder, add salt as per taste, add 2 teaspoons sesame seeds powder, 1/2 teaspoon Jeera methi powder, and a small piece of jaggery.

Step 7

Grind all together to a fine paste. Take it to the bowl.

Step 8

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.

Step 9

Serve this yummy chutney with white rice or Idli and dosa.

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