Hotel style Beerakaya Tomato Pachadi | Ridge gourd Tomato Chutney

Hotel style Beerakaya Tomato Pachadi or Ridge gourd Tomato Chutney is a delicious, spicy, and tangy chutney recipe. It is quite easy to make and goes well with hot steamed rice and a dollop of clarified butter. In this post, we will learn how to make a hotel-style recipe at home with a step-by-step guide.

Beerakaya is a South Indian name for Ridge gourd. It is commonly known as Turai in the Indian language or Hindi.

Ridge-gourd is abundantly used in Indian cooking for making curries (gravy and dry). Have you ever imagined including the ridge gourd vegetable to make a chutney? Don’t you think it’s such a great way of adding ridge gourd to your diet as they are packed with nutrition?

The first time I had this pachadi was from a nearby curry point. In South India, a curry point is a small restaurant or food stall that specializes in serving a variety of pachadi, curries, and dal. The food items served at curry points are typically known for their bold flavors.

I also had this pachadi in many South Indian hotels that are typically offered as part of a thali or meals (all-you-can-eat buffet). It was so delicious that I had to recreate the pachadi at home. After many trials and errors, I have successfully replicated the recipe. Although this is not the same recipe as homestyle, I can say surely it’s a must-try! 

beerakaya tomato pachadi

What is Pachadi?

Pachadi refers to a traditional South Indian side dish which is like a Raita or a Chutney served with rice, or breakfast items. It is known for its tangy and spicy taste that perks up the taste of any meal.

Pachadi is a Telugu word that means pounded or crushed, and this refers to the process of grinding the ingredients together. It is typically made with a variety of vegetables, nuts, seeds, herbs, or fruits.

There are several different pachadi varieties that are commonly prepared and the ingredients vary depending on the region and personal preference. I have already shared Coconut Pachadi recipe.

Common vegetables used in this dish include brinjal, yellow, cucumber, pumpkin, ash gourd, carrot, and beetroot, cabbage, among others. These vegetables are peeled, diced, and cooked along with green chilies, herbs, and spices until they are soft, then ground to a coarse mixture. It is finished with a tempering.

About Beerakaya Tomato Pachadi Recipe

Beerakaya Tomato Pachadi Recipe is a South Indian Hotel Style Chutney that is made with beerakaya, tomato, tamarind, garlic, cumin and is then garnished with a tempering (tadka).  

There are many variations to make the hotel-style beerakaya tomato pachadi and today’s recipe is one of them.

The tanginess of the tamarind and tomatoes pairs perfectly with the subtle sweetness of the ridge gourd.

Another unique aspect of beerakaya tomato pachadi is the addition of garlic, coriander leaves, mint leaves, and cumin seeds. These ingredients add depth and complexity to the chutney, making it a flavorful accompaniment.

This recipe yields a tad spicy chutney that has a mild nutty taste that comes from the peanut and chana dal.

For me, the best combination is hot steamed rice with a dollop of ghee on top and a pappad or omelet on the side, especially on those days when I don’t feel like cooking/eating anything elaborate.

The Beerakaya Tomato Pachadi Recipe has 3 components:

1. Rinse and chop the vegetable.

2. Cook the vegetable until tender and grind.

3. Add the tempering.

The taste of pachadi is unique and distinct, and it is what makes this dish so popular in South Indian cuisine. There are several factors that contribute to the taste of pachadi:

1. Sourness: Pachadi is made with tomato and tamarind, which gives it a tangy and slightly sour taste.

2. Spicy: Green chilies are used in this pachadi, which gives it a spicy and flavorful taste.

3. Texture: Pachadi has a coarse texture.

4. Tempering: It adds another layer of flavor to the dish. The tempering is usually added at the end of the cooking process, which helps to retain the flavors of the spices.

Reasons to make

Easy to make.

A unique blend of flavors and textures.

Taste is addictive.

Need a few simple ingredients.

Healthy.

A great way to incorporate vegetables into your diet.

Tastes better the next day.

Pro Tips

1. Use fresh ingredients: Pachadi is a dish that relies on the freshness and quality of the ingredients. Make sure that you use fresh vegetables and herbs to get the best flavor and texture.

2. Choosing the vegetable: When selecting ridge gourd for making Beerakaya Pachadi, choose the ones that are straight, firm, fresh, and free from any bruises or soft spots. The skin should be smooth and shiny, without any blemishes. Avoid ones that are too ripe or have yellowish skin, as they may have a bitter taste.

3. Tomatoes: for making pachadi, it is best to use ripe, juicy, and flavorful tomatoes. Look for tomatoes that are bright red, plump, and firm to the touch. Avoid ones that are overripe, as they tend to be mushy and lack flavor. Roma tomatoes (also known as Plum Tomatoes) and cherry tomatoes are a good choice.

4, Consistency of the pachadi: The consistency of this pachadi is quite thick because of peanuts, chana dal, and is ground without adding water. Do not make this pachadi runny by adding more water.

5. Rest before serving: Pachadi tastes best when it is rested for at least an hour before serving. This allows the flavors to meld together.

Ingredients

Beerakaya (Ridge gourd):  The key ingredient in this chutney. I scrape off the veins and do not remove the skin.

Tomatoes:  The tart vine ripe ones work best for this recipe. Choose red and ripe fresh tomatoes to prepare this pachadi.

If your tomatoes aren’t tart enough, you can add tamarind. The quantity of tamarind will depend on the sourness of the tomatoes.

Cooking oil: I use refined sunflower oil to make beerakaya tomato pachadi recipe. For a more authentic taste, you can use sesame oil or coconut oil.

Green chilies:  adds spice and these green chilies do that magic. You can increase or decrease the green chilies, according to your spice level.

Lentils & Nuts: Bengal gram (chana dal) and peanuts give the chutney body and add a nice texture to this pachadi.

Garlic: the distinct pungent flavor and aroma enhance the taste of the pachadi. So don’t hesitate on using garlic.

If you are allergic to garlic or have an intolerance, you can skip it.

Salt & Turmeric

Cumin: cumin adds an earthy flavor and aids in digestion.

Tempering: oil, chana dal, urad dal, mustard seeds, cumin, curry leaves, dry red chilies, and asafoetida.

Skip asafoetida to make gluten-free.

How to make Beerakaya Tomato Pachadi

Step 1: Rinse & Chop the Beerakaya

1. Start by washing the 250 grams beerakaya under running water to remove any dirt or impurities. Take a sharp knife and cut off the ends of the beerakaya.

2. Use a vegetable peeler or a knife and peel just the thick ridges, not the entire peel. Discard the thick ridges.

3. Cut the beerakaya lengthwise into halves. Stack a few slices together and cut them into thin slices. Keep them aside.

Step 2: Cook the Vegetable

4. Heat oil in a wide pan over medium flame. When hot add 2 tbsp peanuts and 1 tbsp split bengal gram. Saute until the lentils change to light golden color.

5. Add the 6-7 green chilies. Fry by stirring often until the lentil turns golden and the green chilies are slightly charred and blistered.

6. Add the ridge gourd pieces to the pan and sauté them for 5-6 minutes until they become tender.

7. Add the 2 medium size tomatoes (sliced or roughly chopped). Saute until the tomatoes are soft and mushy.

8. Add salt and 1/2 tsp turmeric powder. Continue to cook until the ridge gourd is cooked.

9. Next, add a small piece of tamarind, 2 tbsp coriander leaves, and 1 tbsp mint leaves. Saute until the leaves wilt.

The coriander and mint leaves add a burst of freshness.

10. Finally, add 5-6 cloves of garlic and 1/2 tsp cumin seeds. Give a good mix.

11. Remove from heat and let it cool.

12. Once the sautéed ridge gourd and tomato mixture has cooled down, transfer it to a blender or mixer jar.

13. Grind the mixture to a coarse or smooth paste without adding water. If required, you can add a little water to aid in grinding.

The pachadi should have a smooth and thick consistency. If it is too thick, you can add a little water to adjust the consistency.

Transfer the chutney to a bowl.

Step 3: Tempering

14. Heat a small pan on medium heat and add 2 tbsp of oil. Once the oil is hot, add 1-2 tsp split bengal gram, 1/2-1 tsp white gram dal, 1/2 tsp mustard seeds, and 1/2 tsp cumin. Saute a few seconds until the lentils change to light golden color and the seeds splutter.

15. Add 2 dry red chilies, 1 sprig of curry leaves, and 1/4 tsp asafoetida. Saute until the leaves turn crisp and the lentils change to golden color.

16. Turn off the flame. Pour the tempering over the pachadi and give it a good stir.

Beerakaya Tomato Pachadi is ready. Serve the pachadi immediately or let it sit for a few minutes to allow the flavors to meld together.

Serving Suggestions

Beerakaya Tomato Pachadi is a versatile dish that can be served in many different ways.

The most traditional way to serve this pachadi is with hot steamed rice, a dollop of clarified butter, and poriyal or stir fries like potato fry, cauliflower fry, beans carrot poriyal.

It also pairs well with South Indian breakfast items like idli, dosa, uttapam, or paniyaram.

Storage Suggestions

You can keep this chutney in a clean and dry airtight container for 2-3 days in the refrigerator. Beyond that, it may start to spoil or lose its flavor.

I do not suggest freezing it as its texture will change when thawed.

More Related Recipes

Cabbage pachadi

Cabbage Chana Dal curry

Brinjal Fry

Raw Banana Fry

If you’ve tried this Hotel style Beerakaya Tomato Pachadi Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Hotel style Beerakaya Tomato Pachadi | Ridge gourd Tomato Chutney

Author: Santosh Allada
Beerakaya Tomato Pachadi is one of the most popular chutneys that is prepared in most South Indian hotels and curry points. It is a healthy, tasty, and easy-to-make side dish that goes well with rice, roti, or any South Indian main course.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Chutney, Side Dish
Cuisine South Indian
Servings 4 people

Ingredients
  

For the Pachadi

  • 250 grams Beerakaya (ridge gourd)
  • 2-3 tbsp Oil
  • 2 medium Tomato (roughly chopped)
  • 2 tbsp Peanuts
  • 1 tbsp Bengal gram (chana dal)
  • 6-7 numbers Green chilies (adjust as per spice preference)
  • small piece Tamarind
  • 1/2 tsp Turmeric powder
  • 5-6 cloves Garlic
  • 1/2 tsp Cumin
  • 2 tbsp Coriander leaves
  • 1 tbsp Mint leaves
  • Salt to taste

For the Tempering

  • 1-2 tbsp Oil
  • 1-2 tsp Bengal gram (chana dal)
  • 1/2-1 tsp White gram dal (urad dal)
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 3-4 numbers Dry Red chilies
  • 1 sprig Curry leaves
  • 1/4 tsp Asafoetida

Instructions
 

Rinse & Chop Beerakaya

  • Start by washing the beerakaya under running water to remove any dirt or impurities. Take a sharp knife and cut off the ends of the beerakaya.
  • Use a vegetable peeler or a knife and peel just the thick ridges, not the entire peel. Discard the thick ridges.
  • Cut the beerakaya lengthwise into halves. Stack a few slices together and cut them into thin slices. Keep them aside.

Cook the Vegetable

  • Heat oil in a wide pan over medium flame. When hot add peanuts and split bengal gram. Saute until the lentils change to light golden color.
  • Add the green chilies. Fry by stirring often until the lentil turns golden and the green chilies are slightly charred and blistered.
  • Add the ridge gourd pieces to the pan and sauté them for 5-6 minutes until they become tender.
  • Add the 2 medium size tomatoes (sliced or roughly chopped). Saute until the tomatoes are soft and mushy.
  • Add salt and turmeric powder. Continue to cook until the ridge gourd is cooked.
  • Next, add a small piece of tamarind, coriander leaves, and mint leaves. Saute until the leaves wilt.
  • Finally, add garlic and cumin seeds. Give a good mix.
  • Remove from heat and let it cool.
  • Once the sautéed ridge gourd and tomato mixture has cooled down, transfer it to a blender or mixer jar.
  • Grind the mixture to a coarse or smooth paste without adding water. If required, you can add a little water to aid in grinding.
  • Transfer the chutney to a bowl.

Tempering

  • Heat a small pan on medium heat and add 2 tbsp of oil. Once the oil is hot, add split bengal gram, white gram dal, mustard seeds, and cumin. Saute a few seconds until the lentils change to light golden color and the seeds splutter.
  • Add dry red chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp and the lentils change to golden color.
  • Turn off the flame. Pour the tempering over the pachadi and give it a good stir.
  • Beerakaya Tomato Pachadi is ready. Serve the pachadi immediately or let it sit for a few minutes to allow the flavors to meld together.

Notes

Choose ridge gourds that are fresh, firm, and light in weight. Avoid gourds that are too mature or have a lot of seeds, as they may not be suitable for making chutney.
Make sure to peel the thick stripes of ridge gourd before chopping it into small pieces.
Peanuts and chana dal not only add a nutty flavor but also provide protein and healthy fats to the chutney.
Use ripe and juicy tomatoes to make the chutney.
Do not skip the tempering, it adds an extra layer of flavor to the chutney and gives it a hotel-style taste.
You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
 


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