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Ridge Gourd Red Chutney

10 Jun

Beerakaya Tomato Pachadi

Ridge gourd chutney is one of the commonly prepared chutney in south India. Ridge gourd is lightly peeled and cooked along with onion, tomaoto and seasonings. All the cooked ingredients are then ground into somewhat coarse chutney. The chutney can also be seasoned at end with curry leaves. Just make sure to add just enough tamarind according to its sourness.
Makes: 4 – 6 Servings


Ridge Gourd 6 inch Long
Tomato 1
Onion 1 small
Tamarind 1 inch sized ball
Whole Dried Red 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.
Remove stems and break whole red chillies into small pieces.
Peel and finely chop the onion.
Wash and finely chop tomato.
Soak tamarind in quarter cup of water for sometime and extract all the thick juice.

Heat oil in a pan, add urad dal, cumin seeds, mustard seeds and teared red chiles.
When mustard seeds start spluttering, add chopped onion and salt.
Once onion starts to turn translucent, add ridge gourd chunks, tomato and tamarind extract.
Cook covered on medium flame till ridge gourd turns soft but not mushy.
Once at room temperature, cooked ingredients are coarsely ground using a food processor.
Adjust salt and serve ridge gourd red chutney with steamed rice or dosa or idly etc…
Notes: If tomato is sour, reduce the amount of tamarind.

Suggestions: If ridge gourd chutney is too sour, add more cooked tomatoes or more cooked ridge gourd and grind again.
Variations: Grind with few sprigs of cilantro for a variation. Also look at Stuffed Ridge Gourd , Ridge Gourd with Milk, Ridge Gourd with Moong Dal.
Other Names: Beerakaya Endu Mirapakayala Pachadi, Turai Chutney.