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Ridge Gourd Green Chutney

25 May

Beerakaya Mamidikaya Pachadi

Ridge gourd chutney is one of the numerous chutneys made of fresh vegetables. Ridge gourd is lightly peeled and cooked along with green chiles and seasonings. It is then ground into chutney with raw mango and freshly grated coconut. The chutney can also be seasoned at end with mustard seeds and curry leaves.
Makes: 4 – 6 Servings


Ridge Gourd 6 inch Long
Raw Mango 1/2 of Small One
Freshly Grated Coconut 2 tbsps
Green Chillies 2 – 4
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Lightly scrape off the skin, wash, remove ends and chop ridge gourd into small chunks.
Peel and chop raw mango into small chunks discarding the seed.
Remove stems, wash and roughly chop green chillies.

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.
When mustard seeds start spluttering, add green chiles, ridge gourd chunks and salt.
Sprinkle water and cook covered till ridge gourd turns soft.
Once cooled, coarsely grind the cooked ridge gourd along with grated coconut and chopped mango.
Adjust salt and serve with steamed rice or dosa or idly etc…
Notes: Choose mango that is sour enough.

Suggestions: If ridge gourd chutney is too sour, add more coconut or more cooked ridge gourd and grind again.
Variations: Add thick tamarind extract while cooking the ridge gourd instead of raw mango. Grind with few sprigs of cilantro for a variation.
Other Names: Beerakaya Pacchi Mirapakayala Pachadi, Turai Chutney.