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

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.