Turai | Beerakaya | Ridge gourd chutney recipe

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Turai chutney | Beerakaya chutney | Ridge gourd

chutney
Ridge gourd chutney is very common in South Indian cuisine. It is called Turai in Hindi and
Beerakaya in Telugu. It is mainly used as a side dish for dosa/idli /rice. Ridge gourd has a
number of health benefits. It is good for diabetic patients and also helps in detoxing and
weight loss.
Course condiments
Cuisine South Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Gayatri Vivek

Ingredients

Ridge gourd 2 medium, peeled and chopped

Urad dal 2 tsp
Jeera 1 tsp
Hing 1/2 tsp
Tamarind 2 tsp
Green chillies 4

Recipe from http://www.senseornosense.com | Turai | Beerakaya | Ridge gourd chutney

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 Turai | Beerakaya | Ridge gourd chutney recipe

Curry leaves few

Salt as required
Oil 1 tsp

For tempering

Oil 1 tsp
Rai 1 tsp
Urad dal 1 tsp
Red chilli 2, broken
Curry leaves few

Instructions

1. Prepare the ingredients, then in a pan, heat ½ tsp oil.

2. Add jeera and urad dal. When the colour of the dal turns light brown, add hing, curry
leaves and green chillies.
3. After it is fried, remove from pan and keep it aside.

Recipe from http://www.senseornosense.com | Turai | Beerakaya | Ridge gourd chutney

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 Turai | Beerakaya | Ridge gourd chutney recipe

4. In the same pan, add ½ tsp oil and fry the ridge gourd pieces. It is difficult to remove
the peel completely. That is not a problem. Remove to the extent possible.

5. Fry till all the water from the gourd evaporates. It will take about 10 – 15 minutes.

Recipe from http://www.senseornosense.com | Turai | Beerakaya | Ridge gourd chutney

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 Turai | Beerakaya | Ridge gourd chutney recipe

6. After it cools down, in a mixie, blend the ridge gourd and the ingredients from step 2
along with tamarind juice (squeezed from 2 tsp tamarind soaked in water) and salt.
7. According to your taste, you can add less/more tamarind juice and green chillies.
8. Transfer the chutney in a bowl.
9. In a small pan, take 1 tsp oil. Add rai. When it splutters, add urad dal. After the colour
changes to light brown, add the curry leaves and red chillies.
10. Pour this tempering on the chutney and mix.

11. Serve with idli/dosa or steamed rice.

Recipe from http://www.senseornosense.com | Turai | Beerakaya | Ridge gourd chutney

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 Turai | Beerakaya | Ridge gourd chutney recipe

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Recipe from http://www.senseornosense.com | Turai | Beerakaya | Ridge gourd chutney

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