Beerakaya Pachadi- Ridge Gourd Chutney I Vegan Chutney Recipe

Beerakaya Pachadi is a spicy chutney that is served with rice, rotis or idly/dosai.

Beerakaya AKA ridge gourd is commonly used in Indian and other Asian cuisines. It goes by many names such as peerkanga in Tamil, turai in Hindi. It is also commonly known as Luffa across the world.

This versatile gourd besides being edible is sun dried to make natural kitchen/bath sponge.

Now coming to the amazing vegetable in this chutney…I have tasted ridge gourd in a thogayal form many times at home, but I was in for a treat when I tasted the Andhra-style version. As a new bride, I was introduced to a whole new world of Andhra cuisine. One major perk of being married into a Telugu family!

My mother-in-law makes the most fuss-free simple South Indian meals, but her recipes always pack a punch. After tasting the usual menu in Andhra restaurants or a Telugu-style thaali in restaurants, I was in for a treat when I got to taste my mother-in-law’s homestyle Andhra food. One dish that particularly stood out to me in her amazing line up of foods was this Beerakaya Pachadi. It was unlike the thogayal I have tasted.

Andhra cuisine has a reputation for being spicy. True to form, my husband’s family enjoys food with that spicy kick. I am certainly not complaining! I love my food with that heat and flavour, and my mother-in-law nails it!

Before leaving to Australia, shortly after my wedding, I got her recipes just to recreate these for my husband. But truth be told, it was mostly for me. *cue the silly smile* At every available opportunity, subject to ingredient availability, I enjoy making her recipes. This chutney recipe is surely repeated quite often.

This flavourful chutney recipe is low in calories, spicy and nutritious. It is a simple preparation that tastes amazing with hot rice and a drizzle of sesame oil. Serve with idly, dosa or rotis too.

Check Out Other Yummy Chutney Recipes

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Recipe Notes

The recipe calls for tomatoes, which has a hand in giving that gorgeous red colour. I also add a bit of dried whole Kashmiri chillies and/or chilli powder to enhance the colour.
Including garlic in the chutney is my take on my mother-in-law’s recipe. Add or omit it depending on your preference.
Urad dal gives the recipe that nutty flavours and adds that thickness for the chutney. This recipe works quite without it too.
Add ½ a peeled and chopped onion while cooking to give the chutney extra flavour.
To give the chutney a touch of tanginess, add a tiny piece of tamarind or ½ tsp of tamarind paste while cooking the vegetables.
Ridge gourd peel makes a great ingredient for a chutney as well.

Serves: 3 to 4

Ingredients

Ridge gourd – ½ of a large one or 1 if you’re using a small one
Tomatoes – 2 small tomatoes, cut into large pieces
Garlic – 5 to 7 peeled cloves
Dried whole red chillies – 7
Dried whole Kashmiri chillies – 4
Urad dal – 2 heaped tsp
Salt – As required
Asafoetida/perungayam/hing – ¼ tsp
Oil – 2 tsp

To Temper:

Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – ½ tsp
Curry leaves – 4 or 5

Directions

Peel the ridge gourd.
Slice the vegetable, lengthwise and remove the seeds and the fibrous bits that hold the seed in place.
Ensure the sliced ridge gourd is hollow.
Cut the vegetable into small chunks.
Heat oil in a pan.
Add the urad dal.
Fry until golden in colour.
Sprinkle the asafoetida.
Toss in the garlic cloves and cook for a couple of minutes.
Add the tomatoes and salt
Cook until the tomatoes are soft.
Add the dried red chillies and dried Kashmiri chillies or the chilli powder.
Mix well.
Sprinkle some water to deglaze the pan, if required.
Toss in the chopped ridge gourd.
Cook until the vegetable is soft.
Allow the mixture to cool.
Grind the cooled mixture smooth.