Ridge gourd has many nutritional benefits as it is loaded with fibers, vitamins, and minerals. From an Ayurvedic point of view, ridge gourd increases vata and kapha, but it cools down and pacifies the dosha pitta in the body. Since the ridge gourd is low in saturated fat and cholesterol, it is the ideal diet for those who are looking for weight loss.
Ridge Gourd Pachadi is a typical South-Indian condiment. The word pachadi is a portmanteau of the words pachai, meaning raw or green and adi, meaning to pound or grind. It's a spicy chutney made by pounding or grinding together an assortment of vegetables with spices. Usually the vegetables are used raw, but sometimes they’re lightly cooked in a little oil as in the recipe below.
Serve this Ridge Gourd Pachadi alongside rasam, steamed rice and mixed vegetable curry for lunch next time.
Other Pachadi recipes that you can try are:
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Frying Pan / Omelette Pan
Cooks in 15 M
Total in 30 M
To begin making the Ridge Gourd Pachadi Recipe, in a skillet heat a teaspoon of oil.
Add the chopped ridge gourd, green chillies, tamarind and sauté on a low flame for 3-4 minutes or till ridge gourd is cooked and nicely coated in tamarind.
Turn off the heat and let the mixture cool down before grinding.
Put the cooked ridge gourd in a grinder along with the cumin and garlic. Grind to a smooth consistency using little water to get the desired consistency.
But the pachadi should not be watery, instead it should be grainy and coarse in texture. Transfer Ridge Gourd Pachadi to a bowl. Check the salt and spices and adjust to suit your taste.
Serve Ridge Gourd Pachadi with rasam, steamed rice and mixed vegetable curry.