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.

4.34 from 3 votes

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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 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

Cook ModePrevent your screen from going dark

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

Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 41mg | Calcium: 26mg | Iron: 1mg

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