Berakaya/turai thokku pachadi/ridge gourd pachadiThis is an always made pachadi at home when we bring berakaya /ridge gourd from the market. Its very sad to see throwing away the ridge gourd skin when its very tender and soft. So my mother makes this variety pachadi full of fiber from its skin. This is really a very easy pachadi and goes well with hot rice, dal and a dash of ghee.
Berakaya thokku/ridge gourd skin and piecesSource: My Mother
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 20 mins
Makes: 4-5 people
Ingredients:
peeled skin of 3 berakaya(s)/turai/ridge gourd
½ cup of berakaya/turai/ridge gourd pieces
½ onion, coarsely chopped
1 clove of garlic, cut into big pieces
3-4 dried red chillies
1-inch of tamarind
1 tsp cumin seeds/jeera
1 tsp coriander seeds
1 tsp Urad dal/black gram
2 tbsps oil
Salt as per taste
Method:
- First clean the gourds, trim the ends and then peel the skin of berakaya/ridge gourd. Cut ½ cup of berakaya/ridge gourd pieces, you can use the other pieces for curry/stir fry.
- Take oil in a kadai/sauce pan, to this add the gourd's peeled skin and pieces. and slowly cook for about 10 mins. Saute in between so that its not burnt.
- Then add cumin seeds, chopped onions, garlic, cumin seeds, coriander seeds, urad dal/black gram dal and salt and saute it till the skin and pieces are fully cooked.
- When you turn off the gas, add tamarind and red chillies and cover it.
- Once cooled coarsely grind to paste.
- Serve with hot rice, dal and ghee.
Our lunch todayYou all must be wondering what did I do with the remaining pieces of berakaya/turai/ridge gourd. I sauted the pieces in oil along with onions, chillies and ¼ cup of soaked chana dal/bengal gram for about a hour or so. Saute altogether and add salt and chilli powder as per your taste. And here is our lunch today, Rice, Pappu charu (dal), berakaya thokku pachadi, sauted berakaya/turai/ridge gourd and salted Lassi.
27 comments:
that is one delicious looking thali :) pachadi is a good way to use the peels.
dear padma, can you please post a pappu charu recipe?
Nowadays I hesitate to use peel because I have this impression it contains most of the pesticide! I like this pachadi but we get v long, hybrid beerakayas here and I'm too lazy to peel them!
Not a big fan of the gourd, but love your pictures Padma! :)
Nice Pics padma, but i like beerakaya pachadi, more than beerakaya thikku pachadi :)
we make "parruppu aracha karamedu" - vegatble in roasted toor dal with the skin.
personally i dont like the taste, but then my husband loves this vegetable.
interesting pachadi, i shall see if i can get my hands on some to taste.
Hi Padma, the whole meal looks great! I make peel chutney too,it's tastes so good with rice rottis.Good ones Padma,thanks.See you later:)
that's a great idea using the peel. Ridge-gourd is one of my fav Indian vegetables, I have eaten it for a long time, thanks for reminding me.
Lovely meal padma. I had seen this once and I was amazed that you make a chutney out of ridge gourd too
Hi Padma...yday I bought fresh ridge gourd from the store and thought of posting beerakay-thokku chutney and Lo...I saw this recipe today in ur blog. Looks great...
that is a very nice recipe Padma. Pics make me hungry. nice presentation.
Hey u wont beleive this.. just last week my neighbour prepared this and gave me. I tasted it the first time and loved it. Till now I have been wasting the skin of ridgegourd.. now I know what to do. her recipe is almost the same as urs.
I like the way you lovingly prepare simple, delicious and wholesome food for you and your family. They're so blessed!
Noticed the lovely painted pattern on the edge of your table, Padma. ^_^
I love beerakaya, I used to pester my mom to make the peel chutney.Its simply superb
Richa dear thank you so much...
Bee, I will try to post the pappu charu recipe, sometime next week for sure.
Sra, what I do is the first layer of the peel I scrap n trash it, only the second layer of peel I use it for the pachadi..where do u live? We also get long berakai's
thanks Sig for stopping by, great to have you here...
Hey Spandana....i love beerakaya pachadi too!
Asha dear, love your comments, its must be tasting good with those rice rotis
Sandeepa, you must be wondering how many more kinda of chutney these Andhra people make...do we left anything out? :) thanks for ur kind comments
Saju, even I love eating ridge gourd often...but in various recipe n not the same old sauted one...
Lakshmi you are always welcome to have your hands on this..be quick b4 this finishes ;)
Srivalli, thanks for that link and your kind comments..
Argus, that painted pattern is not of my table but they are of my placemats, glad you liked it..that was a humble meal for the day in my family
Dee, do you make thokku pachadi's too?
When I first quickly looked at the photo, I thought it was spinach, but this is much more intriguing. It would be a shame to discard the skin; it is so vibrantly colored, it must offer more than just fiber.
that looks delicious Padma.
It looks delicious. Will definately try this next time.
hey we too make it.it taste good and the fiber it has.....wow so much fiber.
This is such a useful recipe..... Looking delish!.......Lovely
Padma,
I would die for such an appetizing thali Padma. I love ridge gourd skin chutney very much. Goes so well with just rice and ghee right?
Thanks Seema, I am glad you loved the thali, but it was just a plain meal on an ordinary day :)
Wow! thats a perfect way to use every bit of the vegetable!
tx Poonam
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