Beerakaya Roti Pachadi Recipe In Telugu

Ingredients

• 1 kg Ridge Gourd (washed, stalk removed, chopped; discard any bitter pieces)
• 200 g Green Chillies (stem removed, roughly chopped)
• 1 handful Curry Leaves (fresh)
• 1 tbsp Cumin Seeds
• 1 clove Garlic (peeled and minced)
• 0.5 tbsp Asafoetida Powder (sprinkled)
• 2 tbsp Coriander Seeds
• 1 small lemon-sized piece Tamarind (softened in warm water and pulp extracted)
• 1 tbsp Urad Dal
• 0.5 tbsp Turmeric Powder
• 5 tbsp Oil (vegetable or sunflower oil; extra oil can be added for richer taste)
• to taste Salt (crystal salt preferred)
• 1 tbsp Mustard Seeds (for tempering)
• 3 Dried Red Chillies (for tempering)
• 1 handful Coriander Leaves (fresh, chopped)

Instructions

1. Prepare Ridge Gourd

   Wash the ridge gourds thoroughly, remove the stalks, slice them, and check each piece for bitterness. Discard any bitter sections.

   Time: PT5M

2. Chop Ingredients

   Roughly chop the ridge gourd (about 1 kg total), green chillies, garlic, and coriander leaves. Keep curry leaves, cumin seeds, coriander seeds, urad dal, tamarind, turmeric, asafoetida, and salt ready.

   Time: PT7M

3. Heat Oil and Add Whole Spices

   In a large pan, heat 5 tbsp oil over medium heat. Add urad dal, sprinkle ½ tbsp asafoetida, then add coriander seeds, curry leaves, and green chillies. Stir for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Add Aromatics

   Add minced garlic and cumin seeds to the pan. Saute for another 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Season with Turmeric

   Sprinkle ½ tbsp turmeric powder and mix well.

   Time: PT0.5M

6. Cook Ridge Gourd

   Add the chopped ridge gourd to the pan, stir to coat with spices, then add salt to taste. Saute uncovered for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Steam and Finish Cooking

   Cover the pan with a lid and let the ridge gourd steam for about 5 minutes until tender.

   Time: PT5M

8. Add Tamarind and Fresh Herbs

   Uncover, add the softened tamarind pulp and chopped coriander leaves. Mix and cover again for 1 minute.

   Time: PT1M

9. Grind Coarsely

   Transfer the cooked mixture to a stone grinder (or blender) and pulse until a coarse texture is achieved. Do not over‑blend into a smooth paste.

   Time: PT2M

10. Prepare Tempering

    In a small pan, heat a splash of oil, add 1 tbsp mustard seeds, 1 tbsp cumin seeds, a few curry leaves, and 3 dried red chillies. Fry until the mustard seeds pop.

    Time: PT2M

    Temperature: Medium heat

11. Finish the Chutney

    Pour the hot tempering over the ground chutney, give it a quick stir, and transfer to a serving bowl.

    Time: PT1M

12. Serve

    Serve the ridge gourd chutney with hot rice or Indian flatbreads.

    Time: PT0.5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ridge Gourd: Bottle Gourd, Ash Gourd
• Instead of Green Chillies: Jalapeños, Serrano chillies
• Instead of Curry Leaves: Bay leaves (different flavor)
• Instead of Cumin Seeds: Caraway seeds
• Instead of Garlic: Garlic paste
• Instead of Asafoetida Powder: Garlic powder (different flavor)
• Instead of Coriander Seeds: Ground coriander
• Instead of Tamarind: Lemon juice, Amchur powder
• Instead of Urad Dal: Chana Dal
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Oil: Coconut oil, Sesame oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Mustard Seeds: Fenugreek seeds
• Instead of Dried Red Chillies: Red chili flakes
• Instead of Coriander Leaves: Fresh parsley (different flavor)

Equipment Needed

• Cutting Board
• Chef Knife
• Large Pan or Kadai
• Wooden Spoon
• Stone Grinder or Blender
• Small Frying Pan
• Serving Bowl

Critical Steps — Do Not Skip

• Checking ridge gourd for bitterness before using.
• Grinding the chutney only to a coarse texture.
• Tempering the chutney with hot oil and spices.

Chef Tips from the Video

• Add a pinch of jaggery or sugar if you prefer a hint of sweetness to balance the sour tamarind.
• For extra aroma, toast the cumin and coriander seeds lightly before adding them to the oil.
• If you like extra heat, keep the green chillies whole with stems intact while frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portions for up to 1 month; thaw in refrigerator before use.

Room temperature: Not recommended; chutney may spoil quickly.

Make-Ahead Tips

• The chutney can be prepared a day ahead; store in the fridge and add fresh tempering before serving.
• Tempering can be made in advance and kept in a small jar; reheat briefly before mixing.

Frequently Asked Questions