How To Make Ridge Gourd Skin / Peel Chutney - Beerakaya Thokku Pachadi

Pachadi / chutney made with ridge gourd peels, to serve with rice.

Preparing pachadi / chutney for a simple lunch on a hectic weekdays is really an easy and fun appitizing work. Whenever we cook recipe with ridge gourd (beerakaya / peerkankai), we simply make utilise the inside white flesh and discard the tough outer peel. Here after remember to preserve the outer thick green peels to make some delicious pachadi out of it. This even goes well with breakfast recipes like Idli / Dosa / Adai / Roti. So 2 in1 purpose - I mean prepare curry as well as chutney with ridge gourd. Lets get into the procedure of this simple mouth watering pachadi.

Ridge gourd is high in dietary fiber and excellent cooling agent. Thus suitable for good health and weight management. It is used for many skin treatment. And also having a glass of ridge gourd juice frequently helps to boost the immune system. Below is the list of ingredients required to fry for this pachadi.

Preparation & Cooking Time :20 minutes

YIELD : 2-3 servings


Beerakaya/Ridgegourd Peels - 1 cup
Grated Coconut - 1 tbsp(optional)
Coriander Seeds - 1 tsp
Dried Red Chilli - 6no.
Chana dal - 1 tbsp
Urad Dhal - 1 1/2  tbsp
Tamarind Extract - 1 tbsp( dissolve in 2 tbsp water)
Salt To Taste
Oil- 1tbsp

For Seasoning:
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
UradDal - 1 tsp
Curry leaves few springs
Asefotida - 1/4 tsp


  1. Heat oil in a fry pan. Fry chopped ridge gourd peels till turns tender and transfer to the plate to cool.
  2. Now in the same pan add chana dal, urad dal, coriander seeds and  red chilli. Roast until golden and aromatic. Finally add grated coconut and mix. Cool for a while and coarsely grind the mixture, then add ridge gourd peels along with the tamarind water and pulse again until smooth.(do not add water, as if needed).
  3. Now transfer the ground pachadi to a serving bowl. Meanwhile heat a pan with 2 tsp of oil to prepare seasoning.
  4. Add mustard, followed by cumin, curry leaves, asefotida. Pour this seasoning over the pachadi and mix well.
  5. Serve this appetizing pachadi with hot rice and dollop of ghee with papad. Enjoy the simple and yummy lunch on a busy weekdays.


  • Do not add too much water while grinding the chutney. Add water as needed only when to serve with Idly / dosa like any breakfast recipes. For mixing with rice, it should be solid inconsistency.
  • The same procedure can be used to try  different types of pachadi with Tindora / cabbage / radish / plantain.

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Check here for more chutney recipe

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Love this anyday ....looks fab

tempting and inviting

Unknown said...

nice chutney. looks delicious

Unknown said...

New recipe to me, looks lovely and love the color too

meena said...

love the last click,i usually prepare the same way. love this chutney with hot rice,tastes yummy.

divya said...

wow.. mouthwatering.. nice click..:)

Pachadi looks very tempting.

I do the same way too, love this chutney very much.

Swathi said...

I heard lot about this chutney I haven't made though. Looks delicious.

Shanthi said...

Colourful and Perfect side dish for dosa, Idly etc.

Tempting chutney...

very yummy n perfect chutney dear... love it...

Nilu A said...

Tangy and delicious chutney.. Nice side dish for idly and dosa.. Thanks for sharing this recipe.. I'm a new blogger... Do visit my blog..

Full of fiber....I like it..

Shanthi said...

Healthy thovayal...

Such a lovely thogayal. Nice clicks.

looks good.. my fav I do similar way with less coconut though

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