Beerakaya Thokku Pachadi Recipe. The chutney is enough to complete our meal with roti or rice. Add in ridge gourd skin and roast until it shrinks slightly.
Transfer the beerakaya thokku pachadi into a bowl. Low in calories and extremely tasty. So whenever you make anything with the turai, save the chilka/skins for this chutney.
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Tips To Make Ridge Gourd Skin Chutney:
Also to have the nutty flavour to beerakaya thokku pachadi we season with pulses. When planning to make this recipe clean the veggie with water or with vinegar and if necessary scrub the skin gently. And i dont want to waste even the skin of the ridge gourd as it is very good and tasty too.
Add The Cumin Seeds, Urad Dal, Coriander Seeds And Dry Red Chili.
The chutney is enough to complete our meal with roti or rice. So whenever you make anything with the turai, save the chilka/skins for this chutney. Cool completely and transfer to the blender.
Heat A Pan With Oil.
Beerakaya/ ridge gourd is a very good vegetable among all where each and every part of it is good for health and can be used in any form and in many dishes. This recipe is from my mum who makes it often during karthika masam. Beerakaya pachadi only needs a few ingredients like cumin, garlic, green chillies and tamarind to make a paste.
3) Grind First All Dal Mixture Without Beerakaya Thokku.
Transfer the beerakaya thokku pachadi into a bowl. Mix a dollop of pachadi with hot steamed rice that is drizzled liberally with ghee; This peerkangai chutney which is made using ridge gourd tastes so delicious that it goes well with white rice and in andhra style, people mix rice, ghee and chutney together and eat it.
It Is Also Known As Usirikaya Thokku Pachadi.
How to make beerakaaya thokku pachadi. Beerakaya thokku pachadi this is a great quick recipe that hardly needs any preparation and tastes delicious with idlis or hot rice+ghee! Add the tempering to the beerakaya thokku pachadi.