Beerakaya Thokku Pachadi 3 | Rigde Gourd Peel Chutney | Side Dish for Dosa


While we already have two versions of this lovely and interesting way of using the peel of the vegetable, here is another version to add. I have the pleasure of sharing Athamma's version today. 

First version was like how Amma makes and we were introduced to another interesting way by Amma's childhood friend. The memories of that evening spent with Aunty T, will always remain so fresh with these two recipes coming to mind. We have made those two quite a regular at home and each time we remember Amma's friend without fail. She is such a vivacious person and we had the most memorable evening spent with her and her husband.

This time Athamma used different blend of ingredients and the chutney was bursting with flavours. Also since she made it almost like a pickle, this chutney had a longer shelf life.

Beerakaya Thokku Pachadi 1
Beerakaya Thokku Pachadi 2

Beerakaya Thokku Pachadi
Beerakaya Thokku Pachadi 2

Ingredients Needed:

Beerakaya thokku / Ridge Gourd Peel - 1 cup
Berakaya pieces - 1/2 cup
Onions - 1 medium
Tomatoe - 1 medium
Channa dal - 2 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Dry Red chili - 6 -7
Tamarind pulp - 1 tbsp
Oil - 1 tbsp

For Tempering

Oil - 2 tbsp
Dry Red chili - 2
Curry leaves few
Garlic - 3 cloves

How to make the Chutney

Wash and peel the skin from the Ridge Gourd. Save about 1/2 cup of flesh for the chutney as well.

Heat a kadai with 1 tsp oil, saute channa dal, urad dal, coriander seeds, red chilies and jeera one by one and remove after they turn colour. Keep it aside for it to cool down.

Then add some more oil, saute chopped onions till they turn colour, remove. Next add the ridge gourd peel and pieces. Saute well for couple of minutes. Remove to a plate.

Finally saute tomatoes, add salt and saute well till the raw smell leaves.

Soak the tamarind to make it soft. Either you can add this directly when grinding or else you can use extract.

When all the ingredients are cooled, take it in a mixer and grind to a paste.

Heat remaining oil and add the tempering ingredients. Then pour over the chutney.

Serve with Dosas or with steamed rice along with ghee.
Rigde Gourd Peel Chutney
Notes:


Since this stays good for over 10 days, make sure you saute all the ingredients well. There should not be any moisture in the ingredients.

Add enough oil, keeps it good for days.

When using, spoon out only the amount you need and not the entire batch. Microwave for 30 secs before use.


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