Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney | Torai Peel Chutney2021-02-21
- Servings: 2
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
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This information is per serving.
Serving Size1 Tbsp
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
- 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
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 cups 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 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.
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.