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You are here: Home / Chutneys and Dips / Ridge Gourd Pachadi, Easy Beerakaya Pachadi Recipe

Ridge Gourd Pachadi, Easy Beerakaya Pachadi Recipe

January 16, 2016 Leave a Comment

ridge gourd pachadi, beerakaya pachadi recipe

Ridge gourd pachadi or beerakaya pachadi recipe: this particular ridge gourd pachadi recipe, I believe, is unique to the Reddiar community in Kerala. In fact, we call it not pachadi, but bajji (yes, like the besan coated deep fried snacks by the same name from Tamil Nadu). This pachadi or bajji can be made with ridge gourd (beerakaya in Telugu, torai in Hindi, peerkangai in Tamil, and peechinga in Malayalam). It is super flavourful and is usually mixed with rice instead of kuzhambu but also goes really well with dosa and idli.

Ridge gourd is not a vegetable I buy very often, mainly because I know very few things to do with a large ridge gourd that would work when cooking for two. However, it cooks down to a much smaller quantity when making this pachadi, resulting in a great tasting pachadi perfect for two, or more. If you want a chutney recipe, then this ridge gourd chutney with coriander would work really well with rice and breakfast dishes too.

For similar recipes, check out:
Gongura pachadi recipe
Vendakka pachadi
Ridge gourd chutney
Peanut mint chutney

Ridge Gourd Pachadi Recipe
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Ridge gourd pachadi is a delicious pachadi recipe with a not-so-popular vegetable ridge gourd or beerakaya. The added ingredients and chillies here add a wonderful flavour to the otherwise bland vegetable.
Author: nags
Recipe type: Vegetarian Sides
Cuisine: Indian
Serves: 4
Ingredients
  • 5 cups of ridge gourd, peeled and cubed
  • ¼ cup of shallots or red onions, chopped
  • 2-3 flakes of garlic
  • 4-5 green chillies, adjust to heat preference
  • 1 tsp of tamarind paste (or a small piece of tamarind)
  • For tempering:
  • 3 tbsp of oil
  • ½ tsp of black mustard seeds
  • ¼ cup of sliced onions or shallots
  • A few curry leaves
Instructions
  1. Peel the ridge gourd, wash well, and cut into small cubes
  2. Place in a cooking pan along with the rest of the ingredients and salt
  3. Keeping heat low, cook in a closed pan for about 10-12 minutes or until the ridge gourd has cooked to a soft consistency. The vegetable will let out a lot of water so no need to add water while cooking
  4. Cool and grind to a smooth paste
  5. Heat oil for tempering and add the black mustard seeds
  6. When the seeds pop, add the sliced onions or shallots and curry leaves
  7. Fry until the onions turn golden and add the pureed mixture to this
  8. Heat through and add more salt if needed
  9. Serve warm with rice and any curry
3.5.3208

Step by step pictures to prepare ridge gourd pachadi:

Peel and wash the ridge gourd (beerakaya, peerkanga).

ridge gourd pachadi, beerakaya pachadi recipe

Place in a cooking pan along with shallots or onion, garlic, green chillies, tamarind, and salt

ridge gourd pachadi, beerakaya pachadi recipe-3

Cover and cook for 10-12 mins on low flame until the mixture is cooked and soft

ridge gourd pachadi, beerakaya pachadi recipe-4

The ridge gourd will let out a lot water and the other ingredients will cook down in this so need to add any water separately
ridge gourd pachadi, beerakaya pachadi recipe-5

Cool until ready to grind (slightly warm should be okay but do not grind very hot ingredients, it’s unsafe). Transfer to a mixer or blender.

ridge gourd pachadi, beerakaya pachadi recipe-6

And make a smooth puree

ridge gourd pachadi, beerakaya pachadi recipe-7

In a kadai or small pan, heat the oil and add the mustard seeds. Once they pop, add the onions or shallots and curry leaves.

ridge gourd pachadi, beerakaya pachadi recipe-8

Fry until golden brown

ridge gourd pachadi, beerakaya pachadi recipe-9

Add the pureed mixture to this and mix well. Adjust salt if needed. There’s no need to boil, just heat through and remove from heat.

ridge gourd pachadi, beerakaya pachadi recipe-10

 

This ridge gourd pachadi goes well with rice and curry or even dosa, idli, etc. The tamarind adds the necessary tang so don’t skip that. You can also add a pinch of sugar to adjust the flavours.

For beerakaya pachadi recipe in Tamil, Telugu, Hindi, Marathi, Urdu, etc, please use the Google translate button in the sidebar

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By nags Filed Under: Chutneys and Dips, Reddiar Recipes

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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