Sunday, February 10, 2013

Beerakaya Pachadi

Chutney is a main part of Andhra meal  no traditional meal in Andhra is complete without a chutney. Hot rice with a spoon of ghee and a chutney is a heavenly  treat to our taste buds. I made chutney using beerakaya ( ridge gourd) it is a very common vegetable found throughout India and Andhra Pradesh.

Beerakaya – 1 medium( chopped into small pieces)
Tomato-  1 medium ( chopped into small pieces)
Green Chillis – 2-3 (depending on your taste)
Coriander leaves – 1/4th cup chopped roughly
Chana Dal- 2 tbsp
Coriander seeds- 1 tbsp
Red Chillis- 1
Jeera – 1/4th tsp
Oil- 4 tbsp
Salt to taste

-Heat  ½ tsp oil , add the chana dal fry for 2min , add the coriander seeds , jeera , chopped green chillis , and red chillies. Fry till a nice aroma is released.Finally add the coriander leaves and fry for 30secs. Keep aside.

-Heat 1tsp oil , once hot add the beerakaya pieces and fry till they are cooked , it will take around 5min to cook. Once done keep aside to cool.

- Finally add another tsp of oil to the same pan once hot add the tomato and cook till the tomato turns mushy. Keep aside to cool.

-Once everything is cool , take a mixie jar first add the masala and grind till fine powder , now add the beerakaya and tomato and salt and grind till they mix well. Dont grind it to a very smooth consistency.

-Serve with hot rice and ghee.

I am sending this to Traditional and Native Recipes Event Hosted 

by Sara at Sara's Tasty Buds

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