Mar 31, 2016

Beerakaya Chutney

Beerakaya Chutney
Beerakaya - 2
Green Chili - 3
Cumin Seeds - 1 tsp
Garlic - 4 cloves
Oil - 1 Tbsp
Tamarind - 1 Tbsp
Salt - 1 tsp ( per your taste)

Oil - 1 tsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds  - 1 tsp
Turmeric - 1 pinch ( optional)
Curry leaves - 5

Preparatory Steps:

  • Trim edges and peel Beerakaya ( Angular Gourd) and chop into small pieces. 


  1. Heat non-stick pan, add 1 Tbsp oil to it. Add cumin seeds, garlic cloves, green chili. Add beerakaya pieces along with tamarind. Saute until beerakaya pieces becomes tender ( prob for 10 min). Switch off the stove and let the mixture cool in the pan. 
  2. Once the mixture is cooled enough grind it all together along with salt in food chopper or Indian Mixie, until it becomes into smooth consistency. Do not add any water, that spoils the taste. Transfer the Chutney to serving bowl. 
  3. In the same non-stick pan, add 1 tsp oil. Once it is hot, add red chili, followed by chana dal, urad dal. As lentils turn to golden brown, add mustard seeds, a pinch of turmeric and curry leaves. Switch off the stove. Add this tempering to chutney in the bowl and serve immediately with white rice and ghee.


  • Tempering is optional and you can skip it, serve the chutney as it is.
  • Chutney tastes good with Dosa or Utappam as well. 

will be back with another traditional recipe,
Take Care until then!

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