Beerakaya Pachadi

1. 1
   prep

   Prep the ridge gourd.

   Wash the tender ridge gourd, peel off the ridges and tough skin. Chop into small cubes.

   TIPChoose young, tender ridge gourd — older ones have tough seeds and fibrous flesh.
2. 2
   roast · ~3 min

   Dry roast the dals and cumin.

   1.Heat a pan over medium-low flame. Add urad dal, chana dal, and cumin seeds.

   2.Dry roast, stirring constantly, until the dals turn golden brown and release a nutty aroma (2-3 min).

   3.Transfer immediately to a plate to stop the cooking — they burn fast.

   TIPMedium-low heat gives even browning; high heat chars the outside and leaves the inside raw.
3. 3
   saute · ~7 min

   Saute the ridge gourd and green chilies.

   1.In the same pan, heat 1 tsp oil over medium heat.

   2.Add chopped ridge gourd and green chilies. Saute until the gourd turns soft and translucent (5-7 min).

   3.Turn off the heat and let it cool slightly.

   TIPCook until the raw smell of ridge gourd disappears — it loses about half its volume.
4. 4
   mix · ~1 min

   Grind the pachadi.

   1.Add the roasted dal-cumin mix, sauteed ridge gourd-chili mix, tamarind paste, and salt to a blender jar.

   2.Grind to a coarse paste without adding any water.

   3.Taste and adjust salt or tamarind if needed.

   TIPScrape down the sides once or twice. The pachadi should have some texture, not a completely smooth paste.
5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tsp oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add dry red chili, curry leaves, and a pinch of hing. Fry until fragrant (15 sec).

   TIPFry the hing for barely 10 seconds — it turns bitter if cooked too long.
6. 6
   mix

   Finish and garnish.

   Pour the hot tempering over the ground pachadi. Mix well, garnish with fresh coriander leaves.

7. 7
   serve

   Serve with hot rice and ghee.

   Serve at room temperature. Stays fresh in the fridge for 2-3 days.

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