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.
Recipe Card
Turai Ke Chilke Ki Chutney Recipe
Ingredients
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Chana dal
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Hing
- 5-6 Garlic cloves
- 3-4 Green chili
- 2 cups Ridge gourd peel
- Salt to taste
- 1 teaspoon Tamarind paste
For tempring
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ¼ teaspoon Heeng
- 1 teaspoon 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.
Sreelatha @ Framed Recipes
Neha, I make this often at home. But I use a little bit of coconut too when grinding. – Sreelatha
msnehamathur
Will add it next time I make Sreelatha. Thnx for your input.
Kim | Mom, Can I Have That?
I can’t say that I have ever hat this dish before but it sounds amazing. I like that it uses the peel of the gourd so as not to waste – thrifty and smart. I have to tell you that this photo is amazing and the main reason I felt I had to check out your beautiful blog. Thanks for sharing!
msnehamathur
Thnx a lot Kim for stopping by 🙂
Neeta
I make this too.I add coconut corriander leaves n peanuts n tamarind
Neha Mathur
Good to know this 🙂
Sunita Kamath
My mother in law always talked about this chutney. I had a lot of peels bc of growing the vegetable in our garden. It does takes some work and time to make it but worth the effort. Very tasty. Thanks for the recipe.