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A classic Andhra chutney made with tender ridge gourd, roasted lentils, and a hint of tamarind. This rustic and flavorful pachadi is the perfect spicy accompaniment to hot steamed rice and ghee.
Preparation (5 minutes): Wash the ridge gourd thoroughly. Using a peeler, lightly scrape off only the sharp, hard ridges, leaving most of the green skin intact. Chop the gourd into 1-inch cubes. Soak the tamarind in 1/4 cup of warm water for 10-15 minutes.
Roast Lentils and Aromatics (5 minutes): Heat 1 tablespoon of sesame oil in a pan or kadai over medium heat. Add the chana dal and urad dal. Sauté for 2-3 minutes until they turn light golden and aromatic. Add the green chilies and garlic cloves. Sauté for another minute until the chilies develop faint blisters. Remove this mixture from the pan and set aside to cool completely.
Cook the Ridge Gourd (10 minutes): In the same pan, add another tablespoon of sesame oil. Add the chopped ridge gourd, turmeric powder, and salt. Stir well to combine. Cover the pan and cook on medium-low heat for 8-10 minutes, stirring occasionally. The gourd will release its own water and become soft and tender. Once cooked, turn off the heat and let it cool down.
Grind the Chutney (2 minutes): Once both the roasted lentil mixture and the cooked ridge gourd have cooled to room temperature, transfer them to a grinder jar. Squeeze the tamarind to extract its pulp, adding the pulp and water to the jar. Discard the fibers. Grind the mixture in short pulses to a coarse, rustic paste. Avoid over-grinding or adding extra water.
Prepare the Tempering (Tadka) (3 minutes): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Add the mustard seeds and allow them to splutter completely. Add the cumin seeds, broken dried red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves turn crisp and the chilies darken slightly. Be careful not to burn the spices.
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A classic Andhra chutney made with tender ridge gourd, roasted lentils, and a hint of tamarind. This rustic and flavorful pachadi is the perfect spicy accompaniment to hot steamed rice and ghee.
This andhra recipe takes 35 minutes to prepare and yields 6 servings. At 113.15 calories per serving with 2.36g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine and Serve: Pour the hot tempering over the ground pachadi. Mix well to incorporate the flavors. Let the chutney rest for at least 10 minutes before serving. It tastes best with hot steamed rice and a dollop of ghee, or as a side for idli and dosa.
For a nutty flavor and creamier texture, roast 2 tablespoons of raw peanuts along with the dals and grind them with the other ingredients.
Sauté one chopped tomato along with the ridge gourd to add a different layer of tanginess and color to the pachadi.
Include 2-3 tablespoons of fresh or desiccated coconut while grinding for a richer, slightly sweeter taste.
The recipe works perfectly without garlic. Simply omit it if you prefer a version without it.
Ridge gourd is an excellent source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps maintain a healthy gut.
With its high water content, ridge gourd helps in keeping the body hydrated, which is essential for overall health and bodily functions.
The inclusion of chana dal and urad dal provides a good amount of plant-based protein, which is crucial for muscle repair and growth.
Spices like hing (asafoetida) and cumin seeds used in the tempering are known for their carminative properties, which can help prevent bloating and improve digestion.
Beerakaya Pachadi is a traditional South Indian chutney from Andhra cuisine, made with ridge gourd (beerakaya), lentils, tamarind, and spices. It's known for its unique spicy, tangy, and savory flavor profile.
Look for ridge gourds that are slender, firm, and have a bright green skin. Avoid any that are bulky, have yellow patches, or feel soft, as they might be mature and bitter.
Yes, it is quite healthy. Ridge gourd is low in calories and high in dietary fiber and water content. The lentils add plant-based protein, and the spices offer various health benefits. Using minimal oil makes it a nutritious side dish.
A single serving of Beerakaya Pachadi (approximately 1/4 cup or 65g) contains around 85-95 calories, primarily from the oil and lentils.
Absolutely. Garlic is optional and adds a pungent flavor. You can omit it entirely for a simpler, yet equally delicious, version of the chutney.
You can store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen the next day.
Traditionally, it is served mixed with hot steamed rice and a spoonful of ghee. It also pairs wonderfully as a side dish for idli, dosa, uttapam, and even roti.