The easiest way by far is to prepare a simple chutney that can be ready in 30 minutes! So let’s look at how we can prepare Ridge Gourd Chutney! This chutney, also known as “Beerakaya Pachadi,” is a delicious accompaniment for dosa or sona masoori rice in the local dialect.
About this recipe
Ridge Gourd Chutney is a recipe I learned from my Mom. I grew up eating this simple dish, but for some reason, I never bothered to try it until recently. I agree to be sent email.
Now that I know how simple it is to make and how healthy ridge gourd is, I like it even more. I think this recipe is a godsend for me, so that I will share it with you all too. It takes less than 30 minutes to prepare and goes very well with rice as well as dosa. Ridge gourd chutney is also known as “Heerekai chutney” in Kannada and “Peerkangai thogayal” in Tamil. It only goes to show how popular the vegetable is all across South India. If you are wondering, Ridge gourd is the fruit of a subtropical vine that belongs to the cucumber family and is native to central and eastern Asia, including India. It’s quite popular as a vegetable in various regional cuisines in Asia. For a chutney recipe like the one I am sharing, you will need a tender Ridge Gourd that is yet to ripen. So the trick is to pick the green ones. As they ripen, the skin becomes scaly and unfit for cooking. If you love flavorful chutney to pair with Dosa or even steamed rice, this is a must-try chutney for you. Other recipes that can prepare with this little subtropical vegetable are palya or stir fry and Sambar. I can assure you that, once you taste this chutney, you will become a huge fan of it, just like me. Try this recipe along with my recipe for beetroot stir fry and serve with hot steamed rice for a mouth-watering experience!
Ingredients note
Ridge gourd: Use the tender Ridge gourd for this chutney recipe. Tender ones have a kight green tint and the ridges do not appear dried.Tamarind: Use tamarind pieces soaked in water or tamarind paste. If you are not able to get any tamarind, subsitute with 2 teaspoon lemon juice. Grated coconut: I used frozen greated coconuts, thawed to room temperature before blending it with the cooked ridge gourd. Using fresh coconuts is even better if yoi have access to it.Red chilies: Red chili gives the spicy note to the chutney and hence makes it one of the key ingredients. Green chilies are equally good to use in the ridge gourd chutney, if you prefer the aroma from green chilies better than the red ones.
How to make this recipe
Wash the ridge gourd and peel the skin, as I have shown in the pictures. Be sure to peel only the thick ridges with a peeler or a sharp knife. Slice them into a round shape and cook them in a cup of water with tamarind. Once it is cooked, please switch off the heat and allow it to cool. Add salt to taste and also add seasoning. Ridge Gourd Chutney is ready to serve. As the oil heats up, add split black gram, coriander seeds, and red chilies and saute them until black gram turns golden. Add fresh curry leaves and turn off the heat(optional).
Common questions
Expert tips
Use the tender ridge gourds that have a softcore. If the tender appears hardy with large seeds, you will have to discard the seeds before using it.Taste the sliced ridge gourd at the beginning to make sure it is not bitter. Some times ridge gourd happens to be bitter and you will have no option but to discard that one. As you prepare the Chutney, be sure to use the water left over from boiling Ridge Gourd, to lock in more flavor.You could use green chilies insted of red chilies, if you have a preference in the type of flavor they contribute.If you are using green chilies instead of red chillies, be sure to cook them along with Ridge Gourd.Using coconut oil for tempering at the end will enhance the flavors from Chutney.Leftover chutney can be stored in a refrigerator for up to a week.
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