Turai Ke Chilke Ki Chutney

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.

A simple and delicious tangy chutney, it makes for perfect accompaniment to idli, Missi Roti or rice, especially when there isn’t any other side dish.

Ridge Gourd is high on nutrition and minerals, and is also used in the preparation of Achari Turai, a semi-gravy dish or can be mixed into sambar and other gravies.

Here is how to make it.

Ingredients

Step by Step Recipe

Heat oil in a pan.

Once the oil is hot, add mustard seeds, cumin seeds, chana dal, fenugreek seeds and hing and let them crackle for a few minutes.

Add garlic cloves and green chilli and cook of few seconds.

Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.

Now add the peel and tamarind in the jar of a blender and blend to make a smooth chutney. Use little water if required.

For tempering, heat oil in pan.

Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.

Pour the tempering over the chutney. Serve this chutney with ghee rice and Dal.

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Turai Ke Chilke Ki Chutney Recipe

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.

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Course: Chutney

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 people

Calories: 79kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Chana dal
• 1/2 tsp Fenugreek seeds
• 1/2 tsp Hing
• 5-6 Garlic cloves
• 3-4 Green chili
• 2 cups Ridge gourd peel
• Salt to taste
• 1 tsp Tamarind paste

For tempring

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/4 tsp Heeng
• 1 tsp Chana dal
• 10-12 Curry leaves

Instructions

• Heat oil in a pan.
• Once the oil is hot, add mustard seeds, cumin seeds, chana dal, fenugreek seeds and hing and let them crackle for a few minutes.
• Add garlic cloves and green chili and cook of few seconds.
• Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.
• Now add the peel and tamarind in the jar of a blender and blend to make a smooth chutney.
• Use little water if required.

For tempering

• Heat oil in pan.
• Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.
• Pour the tempering over the chutney.
• Serve this chutney with ghee rice and Dal.

Notes

You can add some fresh coriander and mint in this chutney.

Some freshly grated coconut also pairs very well.

Nutrition Facts

Turai Ke Chilke Ki Chutney Recipe

Amount Per Serving

Calories 79 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 79mg3%

Potassium 72mg2%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 63IU1%

Vitamin C 41mg50%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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