05
Mar
07

Beerakaya pachadi

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Beerakaya (Telugu) also know as Ridge gourd or turiya in India which is commonly known as Chinese Okra in other countries (popular in Asia & Africa), is an easy to grow vegetable .Botanical name for this spongy vegetable is “Luffa Acutangula” or Loofah. This awesome vegetable is low in Saturated Fat, and Cholesterol, high in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. This versatile vegetable is mildly sweet in taste, which adds a new dimension to the vegetarian cuisine, but sometimes it does taste very bitter.  So you might have to check the taste before cooking. Beerakaya is used a lot in Andhra cooking. .Either can be cooked with dal or even made into chutney & curries. Most common dishes made with beerakaya are (beerakaya with senagapappu, tomato, potatoes, stuffed with home made curry powder, onion masala), pappu (cooked with lentils), pachadi (very famous and favorite at my place) and also podi with the peels.

Ingredients

2 fresh beerakaya’s (clean and finely chopped)
2 broken dry red chillies
3-4 green chillies
1 tsp urad dal
½ tsp channa dal
½ tsp mustard seeds
Big pinch of methi seeds
Pinch of hing
Tamarind according to taste
Salt to taste
1 tsp oil
Fist full of coriander leaves

Procedure

Heat ½ tsp oil in a small pan add urad dal, channa dal, dry chillies and fry till light golden brown, add mustard seeds, methi seeds and allow them to sputter. Add hing and turn of the heat. Keep stirring otherwise popu will burn.

Heat the reaming oil in a pan on medium-low heat and add chopped beerakaya cook till soft, keep stirring in the middle turn of heat and cool.

Grind popu, green chillies, tamarind, salt and cooked beerakaya (slightly chunky), adjust the seasoning, and add if anything needed at this point. Now add coriander leaves and pulse couple of times and shift the chutney into serving bowl.

We usually eat with rice; I love it as a spread on my bread. It tastes delicious and also as dip.

Notes and Tips

Ripened fruit will be good for making chutneys.  Peel the ridges lightly and leave the skin for making chutney. In general beerakaya flesh is very tender and tastes delicious. You can even add fresh coconut.

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11 Responses to “Beerakaya pachadi”


  1. March 6, 2007 at 9:22 am

    Guess what? I am cooking Heerrkai right now in the microwaveto make chutney for Dosas!Looks great and I am salivating here.Thanks for the recipe.

  2. March 6, 2007 at 11:44 am

    We also use this veggie a lot but never made chutney !!! This is so very new and different for me, I bet no Bong can imagine that you can use this veggie to make chutney :)

  3. March 6, 2007 at 4:36 pm

    hi padmaja
    i also make this.add garlic also.it will give a nice taste to it.(that is my version .if u like follow this:-D)

  4. March 6, 2007 at 8:56 pm

    Sounds yummy Padmaja! I make my beerakaya pachadi slightly differently! Will try your version next time!
    Cheers
    Latha

  5. March 6, 2007 at 11:02 pm

    Hey,I am first time here!!You know we call this Peechinga(Malayalam).I know only one dish to make with this ie dry fry with Dal or Prawns.This is great idea.Thanks for sharing this

  6. March 7, 2007 at 10:14 am

    Hey Asha
    I have never tried making this in microwave, do post your instant version:).

    Sandeepa, South Indians are really creative when it comes to making chutney, They can make chutney out of everything:D, atleast that’s what my mom and mil does. Give it a try it really tastes delicous. I make this a big batch and like to eat with chips & spread on bread.

    Hey Swapna
    Do u put raw garlic?? I use very little garlic in my cooking and some how we both don’t like in chutney, as you said, I will definitely give a shot next time:D

    Hai Latha, Do post ur version, I will try. I’m sure it tastes Yummy.

    Kitchen Fairy, Welcome to my blog, We make lots of varities with this yummy veggie. More coming up. Try making dal with this veggie. You can use Toor or Moong. BOth goes well.

  7. March 7, 2007 at 12:10 pm

    Padma,
    We also mkae the chutney same way. What is beerakaya are? Why don’t you post it? Thanks in advance. :-)

  8. 8 Sailu
    June 5, 2008 at 3:42 pm

    Hello there,

    Your website impressed me a lot. Well presented….good work.

  9. 9 madhuri
    February 12, 2009 at 4:24 pm

    Hey guys u can also add some chopped coconut. It tastes good.

  10. 11 Sujatha
    November 28, 2010 at 9:07 am

    Hi Friends,

    Can someone please tell how to make this chutney in Microwave. I like beerakaya chutney very much. This site really good yaar.

    Thank you.


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