Tuesday 2 July 2013

Turai chutney/ Beerakaya pachadi (Ridge gourd chutney)

Another chutney coming straight from Andhra kitchen.
First timers, turai chutney sounds funny isn't!! this tangy chutney will win your heart for sure.
If you are thinking, it may be similar to a regular Turai curry, its not, in fact if you taste it without knowing what chutney it is, you will never be able to guess it. :)

Turai chutney it is!


1 turai/beerakaya/ridge gaurd (Do not peel) cut into big pieces

[Do not peel. Slightly bigger than how you would cut for a curry]
1 desi tomato/ green tomato
[Need tangy tomato, if not available, you can use tomato pickle 1 tsp]
1/4 cup raw mango/ 1 tsp tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
1 tsp finely chopper ginger
1 tsp roasted ground nuts (optional
4 pods of garlic 
3 green chilli
8 curry leaves
3/4 cup chopped coriander 
1 tsp cumin 
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp sabut chana dal
[you can avoid dal if you don't prefer crunchy chutney]
2 dried red chilli
Pinch of asafoetida (hing)
Salt to taste

Heat 1 tsp oil in a frying pan. Add 1/2 tsp cumin, green chilli and ginger and fry for half minute. Add tomato for fry for a minute on medium flame.
Add turai and mix well. Simmer the flame, cover pan with a lid and leave it for 3 minutes. Turai need not be completely cooked.

In a mixer, add garlic, coriander and turai  mixture along with tamarind pulp/ raw mango and salt. Grind all the ingredients. Check the salt content. Move the contents of mixer to a bowl.
[To give chutney a  thick texture, you can add roasted ground nuts while grinding.]

Heat 1 tsp oil in frying pan. Add pinch of asafoetida, urad dal, chana dal and mustard seeds, when seeds start to splutter, add cumin seeds, curry leaves and red chilli and mix well for few seconds. Now pour the tempering on chutney bowl and mix.

Urad and chana dal will make your chutney crunchy.

You may sprinkle some coriander leaves on top before serving.

Chutney is ready! Relish it with rice or roti..

Do leave your valuable comments and feedback.. always looking forward to it.

Thank you for visiting :)

1 comment:

  1. This comment has been removed by a blog administrator.