We are huge fans of Andhra-style pachadi | chutney recipe. I have posted Dondankaya pachadi, beetroot pachadi and raw tomato pachadi recipe in Jeyashris kitchen. Pachadi is nothing but the Tamilnadu style Thuvayal | Thogayal. We can mix it with hot rice and ghee and enjoy it with a simple papad. We usually make Tamilnadu-style thogayal or kootu using ridge gourd | peerkangai | Turai in Hindi. I have been wanting to try this Andhra style pachadi recipe, ever since my sister shared the recipe with me. When I tried it a few days back, the whole family loved the chutney. I want to document the recipe in Jeyashris kitchen. Check out my kovakkai pachadi, beetroot thogayal, raw tomato pachadi and the Tamilnadu style thengai thogayal too.
In a pan add 1 tbsp oil and add the urad dal, coriander seeds, sesame seeds, tamarind, 2 red chilis, slit green chili, and crushed garlic.
Roast till the dal turns golden brown. Add 1 tsp of cumin seeds and saute in that heat. Take this out and keep it aside.
Now add the chopped peerkangai | ridge gourd into the pan. Add 2 roughly chopped tomatoes and a few curry leaves. Add salt to this.
Mix well cover this and cook. No need to add any water. Ridge gourd and tomatoes release water which is enough. This will get cooked in 3-4 minutes.
Add ¼ cup of chopped coriander leaves. Let this cook in that heat. Switch off the flame.
Cool this and grind this along with the roasted dal. Grind into a coarse paste.
Now add 1 roughly chopped onion and pulse twice. Take out and transfer to a bowl.
Temper mustard seeds, chana dal, and red chili in 3 tsp oil. Add it to the pachadi. Delicious Andhra-style Beerakayi pachadi is ready.
You can mix this with hot rice or have it with idli dosa or chapati.
Notes: Adjust chilis as per your spice level. Instead of ridge gourd you can use radish, green tomato, or kovakkai too. You can use this ridge gourd pachadi as a sandwich spread too.
Δ
