Beerakaya Kothamira Pachadi is a simple and easy chutney which you can prepare within 15-20 minutes and the taste of this pachadi is so delicious especially with hot steamed rice. This chutney tastes good even with Dosa/Idli.
I like pachadis and pickles very much, so there must be at least 1chutney or pickle for me to have along with rice. Rarely, I buy pickles from the store otherwise I prepare by myself.
Step by step pictures of preparing Beerakaya Kothamira Pachadi
Ingredients:
- Beerakaya/Ridge Gourd -250grams
- Green chillies-5 no’s
- Tomato -1 medium chopped
- Cumin seeds/jeera-1tsp
- Garlic pods – 2 or 3
- Coriander leaves -1cup
- Fried gram dal – 2tbsp
- Tamarind a small marble size
- Salt to taste
- Oil – 2tsp
For Tempering:
- Oil-1 Tsp
- Curry leaves a few
- Mustard seeds-½tsp
- Urad dal -½tsp
Try some other tasty Chutneys:
Preparation:
Peel and cut the Beerakaya into small pieces and keep aside.
Heat a non-stick pan with oil, when the oil is hot add cumin seeds along with garlic pods, green chillies and coriander leaves.
Sauté them until they change their colour slightly and remove them into a plate and keep aside.
Next in the same pan add chopped tomato, tamarind and fry for 2-3 minutes and transfer into a plate.
Then add the chopped Beerakaya pieces and sauté for 1 minute and remove it into a plate.
Allow all the ingredients to cool before grinding them.
Once they cooled add all the ingredients into a mixer jar along with fried gram dal, required salt and grind into a coarse paste by adding only 1-2 tablespoon of water.
Transfer the ground paste into a bowl and keep aside.
Heat another small pan with oil for tempering, when oil is hot add the mustard seeds, urad dal along with curry leaves.
When they begin to crackle, switch off the flame and pour this tadka on the chutney and enjoy it with hot steamed rice by adding a little bit of ghee over the Beerakaya Kothamira pachadi.
Note:
Here you can adjust the spiciness of the chutney by adding or decreasing the green chillies according to your taste.
You can also use Brinjal instead of Beerakaya to make this pachadi
Beerakaya Kothamira Pachadi | Ridge Gourd Coriander Chutney
Ingredients
- Beerakaya/Ridge Gourd -250grams
- Green chillies-5 no’s
- Tomato -1 medium chopped
- Cumin seeds/jeera-1tsp
- Garlic pods – 2 or 3
- Coriander leaves -1cup
- Fried gram dal – 2tbsp
- Tamarind a small marble size
- Salt to taste
- Oil – 2tsp
- For Tempering:
- Oil-1 Tsp
- Curry leaves a few
- Mustard seeds-½tsp
- Urad dal -½tsp
Instructions
- Peel and cut the Beerakaya into small pieces and keep aside.
- Heat a non-stick pan with oil, when the oil is hot add cumin seeds long with garlic pods, green chillies and coriander leaves.
- Sauté them until they change their colour slightly and remove them into a plate and keep aside.
- Next in the same pan add chopped tomato, tamarind and fry for 2-3 minutes and transfer into a plate.
- Then add the chopped Beerakaya pieces and sauté for 1 minute and remove it into a plate.
- Allow all the ingredients to cool before grinding them.
- Once they cooled add all the ingredients into a mixer jar along with fried gram dal, required salt and grind into a coarse paste by adding only 1-2 tablespoon of water.
- Transfer the ground paste into a bowl and keep aside.
- Heat another small pan with oil for tempering, when oil is hot add the mustard seeds, urad dal along with curry leaves.
- When they begin to crackle, switch off the flame and pour this tadka on the chutney and enjoy it with hot steamed rice by adding a little bit of ghee over the Beerakaya Kothamira pachadi.
Notes
You can also use Brinjal instead of Beerakaya to make this pachadi.
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