Beerakaya Pachadi / Ridge Gourd Chutney

Beerakaya pachadi is one of my family favorite in recent times, specially my daughter. My mom made

 this chutney when she was here  last December. Since then it has become our family's favorite. We

 have it with rice, roti, idly, chutney and even with chips as a dip. Now that the Spring has started and

 will start gardening soon, my daughter wants me to grow ridge gourd in our backyard. Given a

 chance she is ready to eat this chutney any day any time with anything hehehe.....

This recipe goes to week 4 day 3 of Blogging Marathon 122 under the theme " Lets make some

 Condiments ".

Ingredients:

Beerakaya / Ridge gourd chopped  3 cups

Green chili 5 ( as per your taste )

Tamarind pulp 1 tsp

Jaggery 1/4 tsp

Turmeric powder 1/4 tsp

Salt to taste

Sesame seeds 1 tbsp

Cumin seeds 1/2 tsp

Oil 1 tbsp

For Tempering:

Cumin seeds 1/2 tsp

Mustard seeds 1/2 tsp

Curry leaves 4

Red chili 1

Udad dal 1 tsp

Oil 1/2 tbsp

Preparation:

Peel Ridge gourd and chop them into bite size pieces. 

Make sure they are not bitter ( sometimes they do )

Add oil to a pan, add chopped ridge gourd, green chili and cumin seeds.

Cook till they are nice and soft.

Let cool completely.

In a blender add sesame seeds and give it a pulse.

Now add cooked ridge gourd, jaggery, salt, turmeric powder and tamarind pulp.

Blend till nice and smooth.

Transfer to a serving bowl and  prepare tempering.

Heat oil in small pan add mustard seeds, once they splutter add cumin seeds, red chili, curry leaves

 and udad dal.

Saute for a few seconds and add it to the chutney.

Mix well and serve with hot steamed rice or goes well with even idly, dosa and roti.

Check to see what my fellow bloggers are cooking for Blogging Marathon 122.