Andhra-style Turai Chutney | Ridge Gourd Chutney recipe | spicy, tangy
Here’s a delicious Andhra-style Turai Chutney (Ridge Gourd Chutney) recipe that’s spicy, tangy, and perfect with rice, dosa, or chapati.
Andhra-Style Turai Chutney (Beerakaya Pachadi)
Ingredients:
- Ridge gourd (Turai / Beerakaya) medium (peeled & chopped)
- Oil – 2 tbsp
- Green chillies /red chilli– 2 (adjust to spice level)
- Ginger - small
- Garlic cloves – 3 to 5
- Musturd seeds – 1 tsp
- Urad dal – 1 tbsp
- Chana dal – 1 tbsp
- Salt – to taste
- Imli (lemon)
- Ajwain -1 tbs
- Coconut powder
๐ถ️ Tempering (optional but flavorful):
- Mustard seeds – ½ tsp
- Curry leaves – 8-10
- Hing – a pinch
- Oil – 1 tsp
๐ฉ๐ณ Instruction
Heat 1 tbsp oil in a pan.
Add ajwain seeds, chilies, and garlic, ginger Sautรฉ for a minute.
Add chopped turai and salt,and coconut powder. Cook until turai becomes soft
Add imili (lemon)
Let it cool completely.
Grind chutney:
Blend the cooled mixture with water iff needed. You can keep it slightly coarse or make it smooth based on your preference.
3. Prepare tempering:
Heat 1 tsp oil in a small pan.
Let them splutter and turn golden.
4. Combine:
Add this tempering to the chutney and mix well.
๐ฅ Serve with:
Steamed rice with ghee, dosa, idli, or chapati.

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