Beerakaya or ridge gourd and tomato pachadi or chutney is a Andhra style chutney where the veggies are cooked till mushy along with garlic, green chili and tamarind. Then ground to course paste and tempered. This chutney or dip goes very well with dosa or idly. Tastes great if mixed with hot steamed rice too.
This recipe goes to day 1 week 3 of Blogging Marathon 109 under the theme " Dips and Spreads".
Ingredients:
Beerakaya / Ridge gourd 2 cups
Tomato 1 large
Green chilies 5
Garlic cloves 4
Tamarind pulp 2 tsps
Cumin seeds 1 tsp
Oil 2 tsps
Salt to taste
For tempering:
Oil 1 tbsp
Udad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Curry leaves 6
Preparation:
In a pan heat 2 tsp oil.
Add peeled and chopped ridge gourd, tomato, green chili, cumin seeds, garlic and tamarind pulp.
On medium flame cook everything till nicely done without any water.
Let the mixture cool done, add salt and grind it to course paste.
Let heat a small pan to make tempering.
Heat oil and add mustard seeds, once they splutter add cumin seeds and udad dal.
Saute for few seconds and add curry leaves.
Saute for another 10 seconds and add the tempering to ground chutney.
Serve as a dip with dosa, idly or it goes well with rice too.
Check to see what my fellow bloggers are cooking for BM 109.
This recipe goes to day 1 week 3 of Blogging Marathon 109 under the theme " Dips and Spreads".
Ingredients:
Beerakaya / Ridge gourd 2 cups
Tomato 1 large
Green chilies 5
Garlic cloves 4
Tamarind pulp 2 tsps
Cumin seeds 1 tsp
Oil 2 tsps
Salt to taste
For tempering:
Oil 1 tbsp
Udad dal 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Curry leaves 6
Preparation:
In a pan heat 2 tsp oil.
Add peeled and chopped ridge gourd, tomato, green chili, cumin seeds, garlic and tamarind pulp.
On medium flame cook everything till nicely done without any water.
Let the mixture cool done, add salt and grind it to course paste.
Let heat a small pan to make tempering.
Heat oil and add mustard seeds, once they splutter add cumin seeds and udad dal.
Saute for few seconds and add curry leaves.
Saute for another 10 seconds and add the tempering to ground chutney.
Serve as a dip with dosa, idly or it goes well with rice too.
Check to see what my fellow bloggers are cooking for BM 109.
5 comments:
I love these dips, makes it so healthy!
Never made beerakaya pachadi with this set of ingredients or thought of it as a dip. Vibrant colored and flavor loaded chutney.
I also make beerakaaya tomato pachadi along the same lines. We love the flavors too.
We love veggie based chutneys in our home and this beerakaya chutney is one of our favorites. Yours looks delicious.
I also made beerakaya tomato pachadi which is similar to yours. Love this pachadi especially with hot rice and ghee.
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