Ingredients :

Ridge Gourd : 1
Tomato : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 5 seeds
Dry Red Chillies : 4 to 6
Oil : 2 tsp
Turmeric Powder : 1/4 tsp
Salt to taste

For Seasoning :

Mustard Seeds : 1/2 tsp
Oil : 1 tsp
Few Curry Leaves
A pinch of Hing

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Beerakaya Tomato Pachadi

. Wash, peel and chop the ridge gourd into small pieces and keep aside.
. Wash and cut the tomato into pieces and set aside. Heat one teaspoon of oil in a frying pan.
. Add and fry the mustard seeds, chana dal, urad dal and fenugreek seeds to light brown color.
. Now add the red chillies and switch off the flame. Allow it to cool. Heat one teaspoon of oil in a pan.
. Add to chopped ridge gourd, chopped tomato, turmeric and little water. Mix well, cover with a lid. Let it cook completely.
. Grind the roasted spices into a fine powder.
. Then add the ridge gourd mixture and salt to it and grind it into a smooth or coarse paste.
. Remove the ridge gourd and tomato chutney onto a bowl. Heat one teaspoon of oil in a pan for seasoning.
. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves and hing.
. Fry for few seconds and switch off the flame.
. Add this poppu to the chutney and mix well.
. Serve with steamed rice or dosa.

beerakaya perugu pachadi
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