Ridge Gourd Chutney Recipe (Beerakaya Pachadi)

Make this simple and delicious chutney and serve it with idli/dosa.

Ridge Gourd Chutney Recipe (Beerakaya Pachadi)
14367 ratings.

Chutneys are an integral part of Indian food. Especially, South Indian food is incomplete without one or two types of chutneys in the plate. Ridge gourd is known as Beerakaya in Telugu and is a very familiar vegetable in Andhra homes. There are plenty of recipes made using this one veggie which is full of nutrition. Did you know that having a low-calorie count & the antioxidant properties of ridge gourd make it a great option for a diabetic meal?

This chutney has very interesting nutty, tangy, spicy flavors. It tastes very delicious with hot steamed rice. You can even have it as an accompaniment with idli/dosa also. 

Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast.

If you like this recipe, you can also try other Chutney recipes such as

  1. Date Tamarind Chutney Recipe
  2. Dhaniya Pudina Chutney Recipe
  3. Hurali Kalu Chutney Recipe

Course: Side Dish
Diet: Vegetarian
Prep in

5 M

Cooks in

15 M

Total in

20 M


2 Servings


  • 2 Ridge Gourd (Turai/ Peerkangai)
  • 3 Green Chillies
  • 8 Curry leaves
  • 1 teaspoon Tamarind , seedless
  • 1 tablespoon Chana dal (Bengal Gram Dal)
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 3 Dry Red Chillies
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 2 tablespoon Sunflower Oil
  • Salt , as per taste

How to make Ridge Gourd Chutney Recipe (Beerakaya Pachadi)

  1. To begin making the Ridge Gourd Chutney recipe, wash & chop the ridge gourd into small pieces. You can opt to remove the skin if it is too flakey & thick.

  2. Heat oil in a heavy-bottomed pan. Add the chana dal & fry it till it changes colour. Remove it into a plate and let it cool.

  3. Now in the same pan, add the chopped ridge gourds, curry leaves, green chillies, turmeric powder and salt. Mix it well.

  4. Cover it & let it cook for 8-10 minutes till it loses all the water and becomes soft and mushy. Switch off the stove and leave it to cool.

  5. Now, in a separate pan add the mustard seeds, fenugreek seeds and dry red chillies & fry them without any oil till they become fragrant & change colour slightly. Once done, add these to a grinder/mixer jar &

  6. Once done, add these to a grinder/mixer jar & grind to a fine powder. You can make this powder in an excess amount and store it. It can be used in lots of curries, chutneys etc to add that extra zing. 

  7. Add the cooled chana dal & ridge gourd pieces to the same jar & blitz it till you get a smooth consistency.

  8. Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast.

Ridge Gourd Chutney Recipe (Beerakaya Pachadi) is part of the Recipe Contest: South Indian Cooking

Last Modified On Monday, 18 September 2017 14:00
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