Beerakaya Pachadi
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.
For 6 servings
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select young, tender ridge gourds that are firm and have a vibrant green color. Avoid mature gourds as they can be fibrous and bitter.
- 2The skin of the ridge gourd is edible and nutritious. Only peel the hard ridges to maintain a good texture.
- 3For an authentic rustic texture, grind the chutney coarsely. A traditional stone mortar and pestle (rolu rokali) gives the best results.
- 4Do not add any extra water while grinding, as the cooked gourd and tamarind pulp provide enough moisture.
- 5Adjust the quantity of green chilies and dried red chilies to suit your preferred spice level.
- 6Let the chutney rest for a few minutes after adding the tempering to allow the flavors to meld together beautifully.
Adapt it for your goals.
Add Peanuts
For a nutty flavor and creamier texture, roast 2 tablespoons of raw peanuts along with the dals and grind them with the other ingredients.
Add TomatoAdd Tomato
Sauté one chopped tomato along with the ridge gourd to add a different layer of tanginess and color to the pachadi.
Add CoconutAdd Coconut
Include 2-3 tablespoons of fresh or desiccated coconut while grinding for a richer, slightly sweeter taste.
No GarlicNo Garlic
The recipe works perfectly without garlic. Simply omit it if you prefer a version without it.
Why this is on our healthy list.
Rich in Dietary Fiber
Ridge gourd is an excellent source of dietary fiber, which aids in digestion, promotes bowel regularity, and helps maintain a healthy gut.
Hydrating Properties
With its high water content, ridge gourd helps in keeping the body hydrated, which is essential for overall health and bodily functions.
Good Source of Plant Protein
The inclusion of chana dal and urad dal provides a good amount of plant-based protein, which is crucial for muscle repair and growth.
Aids in Digestion
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.
Frequently asked questions
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.