Recipe Beera pottu pachadi
Spicy spread with Ridge gourd peel
Summary:
Ridge gourd is very easy to digest and is considered very healthy according to Ayurveda. Ridge gourd can be cooked as a vegetable, dal or chutney. Ridge gourd should be tasted for sweetness before it is cooked. Bitter ridge gourds should be discarded. Tenderness of the ridge can be determined by examining the skin. The skin should be soft and easily scraped with the finger tip when tested. You get better results when the gourd is very fresh i.e. consumed soon after picking.Chutneys can be made out of the fresh peel of Ridge gourd/Beerakaya pottu. Generally, the skin is used for preparing chutneys and the pulp is used for making dal or curry.
South India is very famous for fresh chutneys like these ground chutneys. Traditionally chutneys like these are stone ground. These chutneys taste better when they are made fresh. The shelf life is relatively low compared to other chutneys, may be 7 days in a refrigerator.
Ingredients:
- Ridge gourd peel - 2 medium size (3 - 4 cups)
- Green chillies - 8 - 10 small Indian( according to taste)
- Tamarind - 1/2 teaspoon paste (one small lemon sized tamarind soaked in warm water)
- Salt - 1 teaspoon (according to taste)
- Chana dal (bengal gram) - 1 tablespoon
- Urad dal (black gram) - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Oil - 1 teaspoon
- Cilantro - 1/4 cup
Process:
Preheat a skillet with one teaspoon oil, add chana dal, urad dal, cumin and mustard seeds to splutter. Add curry leaves and green chillis. After a minute add ridge gourd peel, turmeric. Fry them for 1 or 2 minutes, add salt and cilantro; Turn off the stove.
Let it cool. Grind all the ingredients with tamarind. Add very little water if needed.
Preparation time: 10 - 15 minutes
# Servings: 8 - 10
Comments