Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style)

Name: Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style)
Cuisine: Indian
Ingredients: 2 cups Ridge Gourd Peels, chopped; 1 tsp. oil; 1 tbsp. sesame seeds; 2 tbsp. fresh coconut, grated; 4-5 garlic; 4-5 green chilies; 1 tsp. roasted cumin powder; 1/4 tsp. turmeric powder; to taste salt; 1 tsp. roasted coriander powder; 1 tsp. tamarind paste; Tempering -; 1 tbsp. oil; 1 tsp. split urad dal (black gram); 1 tsp. mustard seeds; 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - This is a traditional Andhra style chutney / dip made out of the peels of Ridge Gourd / Turai. The peel which has the most nutrients are generally discarded, but if made in the following step by step method, will be easily liked by one an all.

It is relished as a side dish with either rice-ghee combo, as a spread on any Indian bread / toast or with any South Indian breakfast like Dosa, Idli, Uttapam, etc. It is not only delicious but healthy too.

Bethica Das @kitchen_flavours

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Ingredients

2 cupsRidge Gourd Peels, chopped
1 tsp.oil
1 tbsp.sesame seeds
2 tbsp.fresh coconut, grated
4-5garlic
4-5green chilies
1 tsp.roasted cumin powder
1/4 tsp.turmeric powder
to tastesalt
1 tsp.roasted coriander powder
1 tsp.tamarind paste
Tempering -
1 tbsp.oil
1 tsp.split urad dal (black gram)
1 tsp.mustard seeds
1 sprigcurry leaves

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Steps

1

Chop the Ridge Gourd Peel into small pieces. Wash & drain them.
2

Heat oil and saute the garlic till light brown. Add the chopped peel and fresh green chilies. Fry for 8-10 minutes on low flame covered. Stir at intervals.
3

Add the salt, turmeric powder, roasted sesame seeds, fresh grated coconut,
coriander powder, cumin powder & tamarind paste. Saute for a minute.
4

Grind into a paste by adding some water.
5

Heat oil in a pan and temper with mustard seeds, curry leaves and split urad dal. Saute for a few seconds.
6

Pour this tempering on the prepared chutney.