Beerakaya Pacchadi / Ridge Gourd Chutney

Ingredients:
Beerakayalu/Ridge Gourd - 3
Tamarind - 4-5 Tbsp
Green Chilli - 10-12 / According to the spice level
Garlic Pods - 3
Cashew Nuts - 3 Tbsp
Fried Chana Dal - 3 Tbsp
Onion - 1
Coriander Leaves - Few
Red Chilli - 3
Curry Leaves - Few
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Split Urad Dal - 2 Tsp
Oil & Salt - To Taste

Method:

Take the ridge gourd, peel off the hard part of the skin and leave the remaining skin.

The chutney tastes good along with the skin.

Cut it into cube size pieces.

Take a pan, now we are going to fry the items separately.

First fry the tamarind and keep it aside.

Fry the half cut green chillis and keep them aside.

Ridge gourd is little sweet in taste so we need more green chillis so that the chutney is spicy. Add Green Chillis according to your spice level.

Fry the thin sliced garlic and keep it aside.

Fry the cashew nuts and Fried chana dal for very little time and keep it aside.

Now take half of the mustard seeds and cumin seeds and fry it for some time.

Then add finely chopped onions and fry it for 5 mins.

Once the Onions gets light brown color add the ridge gourd pieces.

This will take some time.

After some time add some water and cover it with a lid and let it cook until the ridge gourd becomes soft and spongy.

Add coriander leaves at this time. And let it cook for 2 more mins.

Let this mixture cool for some time.

Add all the fried items to this mixture and add all this to the blender.

Make it a nice paste.

Now take a different pan and we will prepare the tempering for the chutney.

Add oil, cumin seeds, mustard seeds, red chilli, curry leaves and split urad dal and let it fry until the urad dal changes its color.

Now add this tempering to the paste and yummy chutney is ready.

This chutney will be very good with hot rice and ghee.

Its also good with Idli or Dosa.