Andhra Pradesh

Beerakaya pachadi

Name: Beerakaya pachadi
Total time: 30 min
Yield: 6 servings
Cuisine: Andhra
Ingredients: 2 medium peeled and chopped ridge gourd (chinese okra, angled loofah); 1 tbsp cooking oil (vegetable oil); 3 dried red chilli; 2 green chilli; 2 cloves garlic; a small piece tamarind; 2 tsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; a handful coriander leaves (cilantro); 1 tsp salt; a sprig curry leaves

Ridge gourd sauteed soft and ground with roasted chillies and tamarind. Andhra's everyday rice chutney.

30 minTime

2 gProtein each

hotSpice

Rice with roti pachadi2 chapters · 1 min read

Make it your way

Grandma's wayRidge gourd, roasted dals and chillies, tamarind.

The original

55kcalsame

2 gproteinsame

1 gfibresame

30minutessame

Classic beerakaya pachadi.

Per serving, worked out from the ingredient table.

Ingredients

Ridge gourd (chinese okra, angled loofah)2 medium, peeled and chopped

Cooking oil (vegetable oil)1 tbsp

Dried red chilli3

Green chilli2

Garlic2 cloves

Tamarinda small piece

Urad dal (split black gram)2 tsp

Chana dal (split chickpeas)2 tsp

Cumin seeds½ tsp

Mustard seeds½ tsp

Coriander leaves (cilantro)a handful

Salt1 tsp

Curry leavesa sprig

Method

4 steps

1Fry urad dal, chana dal, cumin, red and green chillies in 2 tsp oil until golden. Remove.
2Saute the ridge gourd in the same pan until soft and its water dries up.
3Cool and grind the roasted spices first, then add gourd, tamarind, garlic, coriander and salt and pulse coarse.
4Temper mustard and curry leaves in the remaining oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Beerakaya pachadi

Ridge gourd sauteed soft and ground with roasted chillies and tamarind. Andhra's everyday rice chutney.

30 minTime

2 gProtein each

hotSpice

Rice with roti pachadi2 chapters · 1 min read

Make it your way

Grandma's wayRidge gourd, roasted dals and chillies, tamarind.

The original

55kcalsame

2 gproteinsame

1 gfibresame

30minutessame

Classic beerakaya pachadi.

Per serving, worked out from the ingredient table.

Ingredients

Ridge gourd (chinese okra, angled loofah)2 medium, peeled and chopped

Cooking oil (vegetable oil)1 tbsp

Dried red chilli3

Green chilli2

Garlic2 cloves

Tamarinda small piece

Urad dal (split black gram)2 tsp

Chana dal (split chickpeas)2 tsp

Cumin seeds½ tsp

Mustard seeds½ tsp

Coriander leaves (cilantro)a handful

Salt1 tsp

Curry leavesa sprig

Method

4 steps

1Fry urad dal, chana dal, cumin, red and green chillies in 2 tsp oil until golden. Remove.
2Saute the ridge gourd in the same pan until soft and its water dries up.
3Cool and grind the roasted spices first, then add gourd, tamarind, garlic, coriander and salt and pulse coarse.
4Temper mustard and curry leaves in the remaining oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beerakaya pachadi

Make it your way

Ingredients

Method

Beerakaya pachadi

Make it your way

Ingredients

Method

Make it a meal