Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) | How to make Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)

By Aparna Parinam  |  3rd Jan 2017  |  
4 from 1 review Rate It!
  • Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi), How to make Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)
Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)by Aparna Parinam
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

41

1

About Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) Recipe

My mother always insisted that we do not waste food. This has had a deep impression on me. I try to ensure that I cook whatever is required for me and my family and judiciously use the various food ingredients. I decided to use these ridge gourd pieces to make Ridge gourd and coriander chutney.

Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi), a deliciously finger licking recipe to treat your family and friends. This recipe of Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) by Aparna Parinam will definitely help you in its preparation. The Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) can be prepared within 5 minutes. The time taken for cooking Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) step by step. The detailed explanation makes Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) so simple and easy that even beginners can try it out. The recipe for Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) from BetterButter.

Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)

Ingredients to make Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)

  • 1 medium sized ridgegourd
  • ½ cup chopped coriander
  • 3 green chilies
  • 1 tablespoon Bengal gram dal (chana dal)
  • 1 teaspoon split gram dal (urad dal)
  • ¼ teaspoon cumin seeds
  • ½ tablespoon sesame seeds (optional)
  • 1 small lemon sized ball of tamarind
  • 2-3 teaspoon oil
  • For Seasoning -
  • ½ teaspoon mustard seeds
  • 1-2 Dry red chillies
  • A pinch of asafetida (hing)
  • 1-2 sprigs of curry leaves
  • ½ teaspoon oil

How to make Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi)

  1. Soak the tamarind in water, just enough to dip it (2-4 tablespoon of water) Heat oil in a small pan. Add the chana dal and urad dal , stir the dals till these turn light golden in color. Remove and keep aside.
  2. Toast some sesame seeds. Cool and powder. Keep aside. Add oil, and fry the ridge gourd pieces for 4-5 minutes, until the raw odor of the vegetable disappears and it is half cooked.
  3. Cool. Grind the dals and add the fried vegetable pieces. Add the soaked tamarind along with the water. Grind to a coarse paste.
  4. For seasoning, heat oil, add dry red chillies, mustard seeds. Let the mustard seeds splutter. Add hing and curry leaves, saute and turn off the heat.
  5. Add this seasoning to the prepared chutney. Savor this chutney with warm idlis, dosas or rice!

My Tip:

Use tender ridge gourd to make this chutney.

Reviews for Ridge Gourd and Coriander Chutney (Beerakai Kothimira pacchadi) (1)

aliza singh2 years ago

lovely use of karela
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