Ridge Gourd Pachadi Recipe (Ridge Gourd Chutney)
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.
Other Pachadi recipes that you can try are:
- 1 Ridge Gourd (Turai/ Peerkangai) , peeled and finely chopped
- 2 Green Chillies , sliced
- 2 teaspoons Tamarind Paste
- 2 cloves Garlic , chopped
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- 1 teaspoon Cooking oil
How to make Ridge Gourd Pachadi Recipe (Ridge Gourd Chutney)
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.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.