Mixed Vegetable pickle is a must in winter as we get really fresh and various varieties o...

Generally a mix of tomato paste, water, parmesan cheese, and garlic blended well together...

Bitter gourd karam is an excellent and wonderful dish for diabetic patients, prepared wit...

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy fla...

Pumpkin chutney, a South Indian recipe and can be served as raitha with biryani rice. ...

Beerakaya Pottu Pacchadi Recipe, How To Make Beerakaya Pottu Pacchadi Recipe

Name: BEERAKAYA POTTU PACCHADI
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

It is easy, tasty chutney which is best eaten with rice, roti and chapati.

About Recipe

How to make BEERAKAYA POTTU PACCHADI

(59 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Ridge Gourd/Turai

Servings : 2 persons
Published date : November 21, 2016

Ingredients used in BEERAKAYA POTTU PACCHADI
• Ridge gourd peel - 1 cup.
• Sesame seeds - 1 tablespoon.
• Groundnuts - 1 tablespoon.
• Black gram - 2 teaspoons.
• Bengal gram - 2 teaspoons.
• Garlic - 4 cloves.
• Red chillies - 6 numbers.
• Lemon - half number.
• Curry leaves - 1 spring.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 2 teaspoons.
• Asafoetida - pinch.
• Salt - to taste.
• Turmeric powder - half tea spoon.
• Oil - 50 grams.
• Water - as required.
Method:
In a pan heat oil then, add ground nuts, sesame seeds, red chilies and saute them. Keep this aside and again in the same pan, add oil, ridge gourd peel and cook it for few minutes then switch off the flame and let it cool down. In a blender blend ground nuts, sesame seeds, red chilies, cooked ridge gourd peel, garlic cloves, cumin seeds, salt with the help of little water to make a coarse paste. For tempering heat oil in a pan, add black gram, bengal gram, mustard seeds, cumin seeds and saute it. Add turmeric powder, curry leaves, asafoetida and add the ridge gourd mixture. Mix thoroughly and cook it for another 5 minutes then switch off the flame. Now add lemon juice and saute it, then garnish with curry leaves. Tasty chutney is ready to serve with rice, chapati and roti.