September 7, 2006

Beerakaya Thoku Pachadi

Spicy pachadi/chutney made with fresh beerakaya (Ridge Gourd) Peel(Skin). This is my grandma's recipe. This is prepared only*** with the fresh beerakaya Peel (skin). The skin of beeraya has a nutritionus value.

Cooking time: 15 Mins
Preparation time:15 Mins


Fresh Beerakaya: 3 long medium size
Red Chillies:6-8
Dhaniya/Corriander Seeds: 1 Tbsp
Tamarind: small lemon size
Garlic: 2 small pods

For Poopu/Tadka:
oil 3 tsp
redchiilis 3
mustard seeds 1tsp
urad dal 1tsp
karveypakku (curry leaves) 4-5
hing a pinch


1.Wash and Clean the beerakaya (Ridge Gourd).Peel the skin and keep it aside.

2. In a pan/kadai add abt 4tsps of oil. When the oil gets warm fry the red chills and keep it aside. Then add the beerakaya peel and fry it till its gets cooked.

3. Let it cool down for sometime. Soak some tamrind and keep it aside.

4. Grind the redchiils, dhaniya seeds & garlic. Then add the cooked beerakaya peel, soaked tamarind & salt to this powder and grind it and makes a paste.

5. In a pan, put some poopu/tadka with some oil, redchiilis, mustard seeds, urad dal, karveypakku (curry leaves), hing. Then add this paste to it and just fry it for 5 mins or till it is mixed well.

6. Its ready to serve with warm rice or rotis. It's spicy, tangy and tasty.


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