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BEERAKAYA PACHADI (RIDGE GOURD CHUTNEY)

This Chutney Slaps Harder Than Monday Blues!

Relish the authentic flavors of Andhra-style Beerakaya Chutney infused with a nutty dal base, spicy green chillies, and a bold garlic tempering. This chutney delivers a deliciously earthy flavor with the soft texture of ridge gourd and the sharp tang of tamarind. The final garlic tempering adds irresistible aroma and depth. Perfect to pair with steaming hot rice or warm rotis for a wholesome, comforting meal.


EXPLORE SALADS RECIPE'S    

Andhra-style Beerakaya chutney with garlic tempering, ridge gourd, dal, and spices—perfect with rice or roti for a homestyle Indian meal.¯

Spill the Dal: Chutney Secrets Revealed!

uJUMP TO RECIPE

For deeper flavor, slightly overcook the Beerakaya to soften it well before blending. Roasted peanuts can be used for a richer, creamier chutney base. Use garlic generously in tempering for a bold kick. Always cool ingredients before grinding to avoid sogginess. This chutney keeps well for a day when refrigerated and tastes even better after a few hours. Pair with ghee rice or dosa for a hearty twist!

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     Step-by-Step Recipe : From Gourd to Gorgeous – The Chutney Journey​

INGREDIENTS

   Main:

  • 2 chopped Beerakaya (Ridge Gourd)
  • 1 tbsp roasted watermelon seeds (or peanuts)
  • 1 tbsp urad dal
  • 1 tsp chana dal
  • 3 green chillies
  • 1 dried red chilli
  • 10 curry leaves
  • 10 grams tamarind paste
  • 1 tsp cumin seeds
  • 1/8 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste

Tempering:

  • 1 dried red chilli
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 5 curry leaves
  • A pinch of hing (asafoetida)
  • 1 tbsp oil
  • 5 garlic cloves, chopped
  • 2 tbsp chopped coriander
​Spicy ridge gourd chutney made with tamarind, dals, green chillies, and garlic tadka—a must-try South Indian side dish.

PREPARATION STEPS

1. **Frying the Ingredients:**

- Take a pan and heat 1 tbsp oil.

- Add 1 tsp chana dal, urad dal, green chillies, curry leaves, and the dried red chilli.

- Fry until the dals turn golden brown.

- Remove from the pan and let it cool.

2. **Cooking the Beerakaya:**

- In the same pan, add the chopped Beerakaya and salt.

- Cook until the Beerakaya is tender.

- Add turmeric powder and cook for another minute.

- Let it cool completely.

3. **Grinding the Ingredients:**

- In a blender, add the cooled fried chana dal mixture and roasted watermelon seeds (or peanuts).

- Grind into a fine powder.

- Add the cooked Beerakaya and tamarind paste to the blender.

- Grind coarsely to your desired consistency.

4. **Tempering:**

- In a small pan, heat 1 tbsp oil.

- Add the mustard seeds and let them splutter.

- Add chana dal, curry leaves, dried red chilli, and a pinch of hing.

- Fry until the chana dal turns golden brown.

- Add the chopped garlic and fry until it turns light brown.

- Pour this tempering over the chutney.

5. **Final Touch:**

- Garnish with chopped coriander.

- Mix well and serve.


Beerakaya sizzles, garlic pops,

Spicy chutney in our rice it drops,

One bite – and your hunger stops!


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