Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beerakaya thokku pachadi or khatti torai ke chilke ki chutney. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beerakaya Thokku Pachadi or Khatti Torai Ke Chilke ki Chutney is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Beerakaya Thokku Pachadi or Khatti Torai Ke Chilke ki Chutney is something which I have loved my entire life.
Turai Ke Chilke Ki Chutney, or Ridge Gourd peel Chutney is known by different names in different parts of India. While it is called Beerakaya Thokku Pachadi in telugu, it is also called Peerkangai Tuvayal in Tamil. Here is how to make it. This chutney or pickle is made with the peels or shavings of the ridge gourd which is also loaded with taste.
To begin with this particular recipe, we have to prepare a few ingredients. You can have beerakaya thokku pachadi or khatti torai ke chilke ki chutney using 17 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Beerakaya Thokku Pachadi or Khatti Torai Ke Chilke ki Chutney:
- Get 3 The skin of large ridge gourd, wash and peel the skin
- Make ready 2 green chillis
- Take 1 tsp cumin seeds
- Prepare 4 flakes garlic
- Take 1 small marble of tamarind
- Take 1 sprig fresh coriander leaves
- Prepare to taste Rock salt
- Take leaves Few curry
- Get 1 tsp oil
- Take For the Tempering
- Get 1/2 tsp oil
- Make ready 1/2 tsp mustard seeds
- Prepare 1 tsp cumin
- Prepare 1-2 dry red chillies
- Get 1/2 tsp split gram dal
- Get 2 garlic flakes
- Take as required Few curry leaves
Cook till pink and add the pepper. Stir and sauté until vegetables are slightly brown. In a bowl grate the paneer, spring onion, add boiled American corn, chopped ginger and garlic, onion, carrot and beans, pepper, Soya sauce, chilli sauce, tomato-garlic sauce, sugar, salt and mix it well so that it is blended enough to make a smooth filling. If you are not counting your calories then add butter for a creamier interior of the wraps.
Steps to make Beerakaya Thokku Pachadi or Khatti Torai Ke Chilke ki Chutney:
- Firstly, heat a teaspoon of oil in a pan, add cumin seeds, green chilies, coriander leaves, and then the ridge gourd peels. - - Next, stir and let it simmer for a few minutes till the skin is cooked. Add the garlic and tamarind before switching off the gas, as it will get softened. You can even soak and make a juice out of it. - - Now, remove and keep aside to cool - - Subsequently, once cool, grind all the sautéed ingredients along with rock salt to a slightly coarse paste.
- Transfer the pachadi to a bowl. Finally, temper the pachadi. Heat half a tsp of oil in a same pan, add the dal, red chillies, cumin and mustard seeds and let them splutter. Lastly add the curry leaves.
- Pour the tempering over the ground Berakaaya Thokku Pachadi | Ridged Gourd Skin Chutney. Pour a spoonful of ghee on hot steamed rice, mix pachadi in it and devour!
In a bowl grate the paneer, spring onion, add boiled American corn, chopped ginger and garlic, onion, carrot and beans, pepper, Soya sauce, chilli sauce, tomato-garlic sauce, sugar, salt and mix it well so that it is blended enough to make a smooth filling. If you are not counting your calories then add butter for a creamier interior of the wraps. Add the tamarind and the jaggery and blend again adding salt to get a smooth consistency. Transfer the Andhra Style Mamidi Allam Pachadi Or Mango Ginger to a mixing bowl. See more ideas about Chutney recipes, Jam recipes, Cooking recipes.
So that’s going to wrap it up for this special food beerakaya thokku pachadi or khatti torai ke chilke ki chutney recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
