Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Beerakaya Thokku Pachadi

Beerakaya Thokku Pachadi is a delicious chutney made with the peel of the Ridge Gourd vegetable, very popular in Andhra Cuisine and it makes a wonderful side dish.

Probably this Andhra Beerakaya Thokku Pachadi or Ridge Gourd Skin Chutney is one of the most popular chutneys of the cuisine and we make the best use of the peels as well by using other ingredients that are roasted together and then ground to a smooth paste. We often make Beerakaya and one of the often made chutney is with this peels.

It can also be one of the reasons why I have so many ways of making this Beerakaya Thokku or Beerakaya Tholu Pachadi. When we get bored with the regular Dals and Sambar, we resort to making just the chutney for rice and all of us are happy with this change. Else it becomes the standard dals or sambars.

As I keep saying, Amma and Athamma are known for their pachadis. Athamma used to make these pachadis so often before. Now our eating habits have changed and we no longer have too many courses for lunch.

Amma makes some delicious chutneys with vegetables as well which reminds me that there are still some recipes that I haven’t shared yet. Today’s Beerakaya Tholu Pachadi is one of Amma’s regular chutneys. For each one she has so many versions, that keeps making based on her moon.

If you want to see how the other Beerakaya Tholu Pachadi is done, check out these

How to peel Ridge gourd and make pachadi with Peels
Ridge Gourd Peel Chutney
Beerakaya Tokku pachadi

I am doing the last week of BM and this week its been condiments. I couldn’t find the other pictures for this chutney and had to do with just one!

Beerakaya Thokku Pachadi

Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney

Ingredients Needed:

For the Chutney

1 cup Ridge Gourd Peel / Beerakaya peel
1 tsp Mustard Seeds
6 to 7 Green Chillies adjust to your paste
1 tsp Cumin Seeds
1 tsp Coriander Seeds
2 inch Tamarind
Handful Curry Leaves
Handful Coriander Leaves
Salt to Taste
1 tsp Cooking Oil

For Tempering

1 tsp Cooking Oil
2 no Dry Red Chillies
1 tsp Urad Dal
1 tsp Mustard Seeds
Handful Curry Leaves

Heat a nonstick pan with oil, add mustard, cumin, coriander seeds and saute well.
After that, add the green chilies and combine them well.
Next, add the ridge gourd peels and saute well.
While the peels are getting cooked, simmer till done.
Finally, add the curry leaves and coriander leaves.
Switch off the flame, add salt and soaked tamarind pieces.
Take it in a mixer and grind to a smooth paste adding little water.
Once done, transfer to a serving bowl.
Heat a pan with oil, temper with all the ingredients listed.
Pour it over the chutney.

How to serve this Peel Chutney
In Andhra Cuisine, this pachadi is served with hot steamed rice and ghee. You can mix it with rice and enjoy the meal with appalam or just as such.
If you are health conscious, you can serve this along with dosa and idle as well. However, I like it best with simple rice and ghee.

In addition to the peels, you can add some pieces to the chutney as well as it gives volume to the chutney.

Print Recipe
Beerakaya Thokku Pachadi | Ridge Gourd Skin Chutney
Beerakaya Thokku Pachadi is a delicious chutney made with the peel of the Ridge Gourd vegetable, very popular in Andhra Cuisine and it makes a wonderful side dish.
Beerakaya Thokku Pachadi
Votes: 0
Rating: 0
You:
Rate this recipe!
By Cook Method Stovetop
Occasion Lunch Box
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Chutney
For Tempering
By Cook Method Stovetop
Occasion Lunch Box
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Chutney
For Tempering
Beerakaya Thokku Pachadi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a nonstick pan with oil, add mustard, cumin, coriander seeds and saute well.
  2. Add the green chilies and combine them.
  3. Next, add the ridge gourd peels and saute well.
  4. Add the curry leaves and simmer till the peels are cooked.
  5. Finally, add the curry leaves and coriander leaves.
  6. Switch off the flame, add salt and soaked tamarind pieces.
  7. Take it in a mixer and grind to a smooth paste adding little water.
  8. Once done, transfer to a serving bowl.
  9. Heat a pan with oil, temper with all the ingredients listed.
  10. Pour it over the chutney.
Recipe Notes

How to serve this Peel Chutney:

In Andhra Cuisine, this pachadi is served with hot steamed rice and ghee.
You can mix it with rice and enjoy the meal with appalam or just as such.
If you are health conscious, you can serve this along with dosa and idle as well.

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5 comments

  1. Oh wow, never knew peels can be utilized to make such a delicious looking thokku… This is really interesting…

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