Beerkaya Pachadi/Peerkangai Chutney-2/Ridgegourd Chutney-2 - Side dish for Idly/Dosa

By Priya Srinivasan - I Camp in My Kitchen - Saturday, April 02, 2016

As i said in my first post, interesting part about week 1 is the chutney's. In that genre, i bring you a spicy chutney using ridge gourd. I have already made chutney using ridge gourd peel. But, making chutney with whole of ridge gourd is something new to me. When i made it, none believed that it is ridgegourd chutney. Now i have another delicious recipe for chutney which has already made second appearance in 2 weeks. I m sure, you will also like it, when you try.
A word of caution with the chilies in the recipe, ridge gourd as such is a bland vegetable, so you need to add a good amount of spice to make it chutney-worth. Since i paired it with Bellam Dosa/Jaggery dosa, i had another responsibility of balancing the flavors. So, if you are worried with the chilies, reduce it to 4, not less than that. Now, go ahead enjoy the recipe.
2 cups of chopped ridgegourd (with the skin) or 1 large ridgegourd, chopped into roundels
6-8 nos red chillies
2 cloves of garlic
handful of curry leaves
1/4 cup of freshly grated coconut
handful of fresh coriander leaves
a small marble sized tamarind, without strings & seeds
1 tsp salt
1/2 tsp gingely oil

1/2 tsp gingely oil
1/4 tsp mustard seeds
1/2 tsp white sesame seeds
a pinch of hing
2 -3 curry leaves
1 red chili
  • Heat a pan, add 1/2 tsp oil, throw in the red chilies, garlic, curry leaves in the ingredients list. Saute for a minute.
  • To this add chopped ridge gourd/beerakaya, saute a minute, simmer the flame, cover and cook for 8-10 minutes. The water content will enable the gourd to cook. 
  • Take it off the stove after 10 minutes. Let it cool, to this add coconut, coriander, tamarind and salt. Grind it in a mixer to a coarse chutney. Do not add water, the water content in the gourd is enough for the chutney.
  • Incase your mixer stucks in the middle, add 2-3 tbsp of water and grind the chutney. Remove it on to a clean bowl. Now for the tempering, heat oil in a tadka pan, splutter mustard seeds,  add sesame seeds, hing, curry leaves and chili.  Pour the sizzling tadka over the chutney. Serve it along idly/dosa or along with rice for a scrumptious meal.

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  1. Lovely combination with dosai! Not sure if I will eat it with the vellam dosai, but would love this with regular dosai.

  2. Yes I love this chutney made with whole beerakaya..even the thokku has some part of the vegetable added..good one..

  3. I make this pachadi with both the peel as well as whole ridgegourd.. Tastes really yum with hot dosa / idli

  4. Priya not only for idli,dosa I can enjoy this on a bread toast mouthwatering yaar....

  5. This pachadi also goes well with rice. I make ridge gourd pachadi more often than with the skin of the gourd.

  6. Yummy, spicy & tangy chutney. I make this chutney once in a while and it is definitely a multi purpose one.

  7. Ridgegourd chutney looks very flavorful.Love to try it soon.

  8. heard a lot , will try this for sure...i love ridge gourd , so am tempted to try this

  9. Nice chutney Priya, lovely color ...

  10. Nice chutney and as Pj says lovely colour too


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!