Beerakaya Tokku Pachadi (Ridge Gourd Peel Chutney)

Beerakaya Tokku Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

1 cup Beerakaya Tokku chopped (Ridge gourd peel)

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and sauté beerakaya tokku for 2 mins along with salt and turmeric and take it out.
2. In the same pan add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
3. After the ingredients turn crisp add asafoetida, curry leaves and sauté for 30secs.
4. Turn off the heat and add tamarind and coriander.
5. Add to the blender and grind it into a coarse mixture.
6. Then add the peel and grind it to a coarse chutney
7. Serve with hot plain rice and ghee or curd rice.

Co-zy Tip:

You may temper again if you wish.

The peel is rich in minerals and fibre.