Beerakaya pachadiMay 13th, 2009 | By Sowjanya | Category: All Recipes, Chutneys & Pachadis, Veg - Recipes
Hubby dear always pokes fun at me that half the years of my marriage were spent cooking in the kitchen. No exaggeration but may be he is true. I adore cooking. Inspite of all that boasting, lately I’ve been going thru this “Stay away from kitchen” phase. I think It might be a seasonal thing for all of us not wanting to spend hours in the kitchen cooking and cleaning. That’s what has been happening over the last few days at home. Some day its just a pizza delivered at the door step and the other day a frozen food ready to eat. Whatever it may be I’m just having my own happy time not going into the kitchen right now. But just so I do not starve hubby dear out, I decided to fix up something fast and made beerakaya pachadi. I love the mild sweet taste of this vegetable always. Loads of fibre, low in saturated fat and cholesterol above all a tasty and easy dish to whip up. Eat it with steamed rice and a dollop of ghee accompanied by a stir fry or papad and that’s what I call “Match made in heaven” 🙂 Here’s how we cook it….
2 beerakaya/ridge gourds (about 3 cups) – Wash and cut into bite sized pieces along with skin
2 tbsps cooking oil
1 tbsp minapappu (split urad dal)
1 tsp cumin seeds (jeera)
5 dried red chillies (adjust)
1 tsp dhaniyalu (coriander seeds)
1 tbsp nuvvulu (sesame seeds) – roasted on low flame till golden brown and set aside
Salt to taste
1 small lime sized tamarind
1 tsp minapappu (split urad dal)
½ tsp avalu (mustard seeds)
½ tsp jeera (cumin seeds)
8 to 10 curry leaves
pinch of inguva (hing/asafoetida)
1 tsp cooking oil
- In a vessel, heat 1 tbsps of cooking oil. On low flame fry minapappu till the dal turns light gold/red in color. Add jeera, dried red chillies, dhaniyalu and fry for a few seconds (about 30 secs). Turn off the flame and set aside to cool.
- Meanwhile in another vessel, heat 1 tbsp of oil and throw in the chopped beerakaya pieces and cook on medium flame for 8-10 mts or till the rawness of the vegetable goes away. Turn off the flame and allow to cool.
- Once cool, grind the dals fried in step one along with roasted sesame seeds till coarsely ground. Then add the cooked ridgegourd pieces, salt and tamarind and grind.
- For the tempering, heat 1 tsp of oil in a pan. Add minapappu and let it turn golden brown. Throw in the mustard seeds and cumin seeds. Let them splutter. Add curry leaves, hing and saute a few seconds. Pour the tempering on the ground pachadi.
- Serve hot with steamed rice and a stir fry of your choice or fried papads.
Note: For a variation, add about 3 tbsps of freshly chopped coriander leaves at the end (after the ridge gourd pieces are cooked), mix well. Turn off the flame and allow to cool before grinding. This gives a herby flavour to the pachadi and tastes as delicious as the original version.