Ridge gourd chutney/ Peerkangai chutney/ Beerakaya pachadi is a yummy, spicy and slightly tangy chutney loaded with the goodness of Ridge gourd. This chutney/pachadi can be prepared in jiffy. It involves handful ingredients in its making.

This peerkangai chutney might sound a little different; as it is made with vegetable itself, but it is one of the tastiest chutney I have learnt. With ridge gourd peel too you could make chutney like this Ridge gourd peel chutney like this that I had posted earlier in the blog. I learnt this recipe from my mom.

After I posted this peerkangai thol chutney (as mentioned above) recipe in the blog saw many versions of my mom’s chutney recipe in many blogs.

You could serve this beerakaya pachadi/ chutney with Idli and dosa for breakfast/ dinner. You could also relish this chutney with hot rice and ghee.

In this recipe I have used both green chilli and red chilli. You could use either green red according to your liking. Also you could skip garlic in this recipe if you are not a garlic fan.

Some other recipes for breakfast:

So next time when you make any curry/ subji/ dish with ridge gourd do reserve the peel/skin to make chutney or try this new chutney recipe for next day breakfast. So let’s get to the making!

Other recipes that might interest you:

Ridge gourd chutney, Beerakaya pachadi

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Side dishCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ridge gourd chutney/ Peerkangai chutney/ Beerakaya pachadi is a yummy, spicy and slightly tangy chutney loaded with the goodness of Ridge gourd.

Ingredients to make Ridge gourd chutney

1 nos., Ridge gourd
1 nos., Green chilli
2 nos., Dry red chilli
2 nos. Garlic (cloves)
1 tablespoon, Whole urad dal
Tamarind – tiny piece
1 tablespoon, Oil
TO TEMPER
1 nos., Dry red chili
1/2 teaspoon, Mustard seeds
1 teaspoon, Urad dal
Curry leaves – a sprig
Hing – a pinch
2 teaspoon, Oil

Directions to make Beerakaya pachadi

Wash, peel skin roughly from the ridge gourd. Chop Ridge gourd gourd roughly into small pieces.
Heat oil in a pan to it add whole urad dal, dry red chilli and cumin seeds when it crackles and dal turn golden brown add roughly chopped Ridge gourd/ beerakaya and garlic pearl. Mix well and cook in medium flame for 5 minutes. Ridge gourd gets cooked very fast so keep an eye on it.
After 5 minutes add tamarind and salt. Mix well. When everything looks cooked and sauteed put off the flame. This should take about 2 minutes. Do not cook for long time as the ridge gourd will melt. So make sure the ridge gourd is cooked but still in shape. Now keep this mixture aside to cool down for grinding.
After the mixture has cooled down add it in the blender and blend it corse. Now transfer the mixture to a bowl.
Now heat oil in a small pan to it add mustard seeds, urad dal, hing and curry leaves. When aromatic add it to the chutney/ pachadi. Serve it with idli, dosa or cooked white rice.

Notes

* 1 cup = 235 ml

How to make Ridge gourd chutney with step by step images

Wash, peel skin roughly from the ridge gourd. Chop Ridge gourd gourd roughly into small pieces.
Heat oil in a pan to it add whole urad dal and dry red chilli. when it crackles and dal turn golden brown add roughly chopped Ridge gourd/ beerakaya and garlic pearl. Mix well and cook in medium flame for 5 minutes. Ridge gourd gets cooked very fast so keep an eye on it.
When aromatic add chopped Ridge gourd/ beerakaya and garlic pearl. Mix well and cook in medium flame for 5 minutes. Ridge gourd gets cooked very fast so keep an eye on it. After 5 minutes add tamarind and salt. Mix well. When cooked put off the flame. This should take about 2 minutes. Do not cook for long time as the ridge gourd will melt. So make sure the ridge gourd is cooked. Now keep this mixture aside to cool down for grinding.
After the mixture has cooled down add it in the blender and blend it corse. Now transfer the mixture to a bowl.
Now heat oil in a small pan to it add mustard seeds, urad dal, hing and curry leaves. When aromatic add it to the chutney/ pachadi. Serve it with idli, dosa or cooked white rice.