Traditional Indian Recipes


Andhra Beerakaya Thokkala Pachadi or Ridge Gourd Skin is one of the most famous dish from Andhra.  Andhra meal is incomplete without a pachadi that is prepared from fresh vegetables.

Ridge gourd is extremely rich in dietary fiber. Ridge gourd is also a cooling agent that aids in handling burning up experience with the urine. Ridge gourd helps to manage acidity.

Today, I am posting a chuntey that is prepared from the skin of ridge gourd in Andhra style. All the viewers try this Andhra Beerakaya Thokkala Panchadi it tastes really good.


Ridged gourd peels           2 cupsSAM_6183

Channa dal                          ½ cup

Coconut (grated)                ½ cup

Green chilies                       5

Red chilies                           5

Garlic                                    10 cloves

Jeera                                     a pinch

Salt                                        2 tsp or according to the taste

Tamarind                              small lemon sized ball.

Onion                                    1 medium sized

Coriander leaves                 1 punch

Oil                                          2 tbsp

Procedure for Andhra Beerakaya Thokkala Pachadi:

  • Remove the ridges of the gourd and wash the gourd well.
  • Then remove the peels with a peeler and cut them into small pieces.SAM_6168
  • Keep a khadai to heat and pour 2 tbsp oil.
  • Fry dal to reddish brown color and remove and keep it aside.SAM_6170
  • In the same khadai fry green chilies, red chilies, chopped onion, garlic and jeera.SAM_6172
  • When the onions turn pink put the peels and fry for 5 minutes or until they are reduced to half. Keep stirringSAM_6174
  • Add grated coconut and chopped coriander leaves and fry for 2 minutes.
  • Remove from flame and cool.
  • Coarsely grind dal first. Then add the remaining fried ingredients along with 2tsp Salt (to taste) and tamarind and grind. Add some water as to your consistency of the chutney.SAM_6178

Serve with idli, dosa, roti or rice.

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