Turai ke chilke ki chutney | Ridge Gourd peel chutney | Beerakaya Thokku pachadi

Turai ke chilke ki chutney is an asset South Indian chutney recipe. It is a spicy-flavoured savoury chutney recipe which is mostly relished with dal-rice, dosa, idli and flatbreads. In this preparation, ridge gourd peels are cooked with lentils, spices and coconut and ground to a smooth paste. A small amount of this succulent chutney is enough to satisfy your appetite. This super easy recipe is a superb option for no-waste cooking.

About the recipe
Health Benefits of ridge Gourd
How to make ridge Gourd peel Chutney (step wise photos)
Recipe Card

I am always fond of South Indian chutneys and Turai ke chilke ki chutney is one of my favourites. I tasted this salivating chutney for the first time when I was in Bengaluru. One day, one of my colleagues brought some plain Dosa and this ridge gourd peel chutney for lunch. She offered me some and I just loved it. I got the recipe from her and now it has become a super hit in our family as well.

Ridge gourd peel chutney aka Turai ke chilke ki chutney is known by different names in different parts of India. In Tamil Nadu, it is known as peerkangai Tuvayal and in Karnataka it is known as beerakaya thokku pachadi.

Ridge gourd peel chutney is a very simple and easy recipe. It is prepared with very common and limited ingredients and all the ingredients are regularly used in any Indian Kitchen pantry. The best part of the recipe is that it gets prepared quickly without investing much time and effort.

Turai ke chilke ki chutney with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the chutney recipe and main ingredient -Ridge gourd.

• Ridge Gourd is low in calories and an excellent source of losing weight.
• It is high in fibre which helps to get rid of constipation.
• It helps to control the blood sugar level of our body.
• It is also used as a detoxing agent.
• It is full of vitamins, zinc, manganese and iron. It can be a great addition to our regular diet.

First, wash the ridge gourd properly and peel off the skin. Take the peeled ridge gourd skin aside.

Then put a pan on flame and allow it to become dry. Add oil to the pan and once the oil is hot, add cumin seeds, dry red chilli, chana dal, urad dal for tempering and fry them till the lentils become pinkish in colour. Add hing aka asafoetida and give a quick stir.

Now, add the ridge gourd skin into the pan and mix it well. Add salt, turmeric powder, grated coconut and mix it well. Cover the pan and cook it over low flame for 8-10 minutes. Stir in between if required.

Then add water into the pan and give a stir. Cover the pan and cook it for another 7-8 minutes until the skin gets cooked. Switch off the flame and allow the content to cool down.

After this, transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste and transfer it to a bowl.

Now, put a tadka pan on flame and add some oil to it. Once the oil is hot, add mustard seeds to the oil and allow it to crackle. Add curry leaves and cook it for a few more seconds. Switch off the flame, pour the tempering on the chutney, and mix it nicely before serving.

Many South Indian Chutney recipes have already been shared in my previous posts. You can check a few of them like

Brinjal Chutney
Beetroot Chutney

..And Many more…

• 3 cups ridge Gourd peel
• 4 tablespoons grated Coconut
• ½ teaspoon Cumin seeds
• 1 tablespoon Urad Dal
• 1 tablespoon Chana Dal
• 1 dry red Chilli
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Oil for cooking
• ½ cup Water

• 2 teaspoons oil
• ½ teaspoon Mustard seeds
• 10-12 Curry leaves

1. First, wash the ridge gourd properly and peel off the skin. Take the peeled ridge gourd skin aside.
2. Put a pan on flame and allow it to become dry. Add 1 tablespoon oil to the pan.
3. Once the oil is hot, add ½ teaspoon cumin seeds, 1 dry red chilli, 1 tablespoon chana dal, 1 tablespoon urad dal for tempering and fry them till the lentils become pinkish in colour.
4. Add ¼ teaspoon hing aka asafoetida and give a quick stir.
5. Add the ridge gourd skin into the pan and mix it well.
6. Add salt, ½ teaspoon turmeric powder, 4 tablespoons grated coconut and mix it well. Cover the pan and cook it over low flame for 4-5 minutes. Stir in between if required.
7. Add ½ cup water into the pan and give a stir. Cover the pan and cook it for another 7-8 minutes until the skin gets cooked. Switch off the flame and allow the content to cool down.
8. Transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste.
9. Transfer the chutney to a bowl.
10. Now put a tadka pan on flame and add 2 teaspoons oil to it. Once the oil is hot, add ½ teaspoon of mustard seeds into the oil and allow it to crackle. Then add 10-12 curry leaves and cook it for a few more seconds.
11. Switch off the flame, pour the tempering on the chutney, and mix it nicely before serving.

Transfer the ridge gourd peel chutney to a serving bowl. Serve it with hot rice, flatbreads, dosa or idlis and enjoy the authentic taste of South India.

Turai ke chilke ki chutney | Ridge Gourd peel chutney | Beerakaya Thokku pachadi

Serves: 4 Prep Time: 5 minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3 cups ridge Gourd peel
• 4 tablespoons grated Coconut
• ½ teaspoon Cumin seeds
• 1 tablespoon Urad Dal
• 1 tablespoon Chana Dal
• 1 dry red Chilli
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Oil for cooking
• ½ cup Water

For tempering

• 2 teaspoons oil
• ½ teaspoon Mustard seeds
• 10-12 Curry leaves

Instructions

1. First, wash the ridge gourd properly and peel off the skin. Take the peeled ridge gourd skin aside.
2. Put a pan on flame and allow it to become dry. Add 1 tablespoon oil to the pan.
3. Once the oil is hot, add ½ teaspoon cumin seeds, 1 dry red chilli, 1 tablespoon chana dal, 1 tablespoon urad dal for tempering and fry them till the lentils become pinkish in colour.
4. Add ¼ teaspoon hing aka asafoetida and give a quick stir.
5. Add the ridge gourd skin into the pan and mix it well.
6. Add salt, ½ teaspoon turmeric powder, 4 tablespoons grated coconut and mix it well. Cover the pan and cook it over low flame for 4-5 minutes. Stir in between if required.
7. Add ½ cup water into the pan and give a stir. Cover the pan and cook it for another 7-8 minutes until the skin gets cooked. Switch off the flame and allow the content to cool down.
8. Transfer the content into a jar of a grinder and close the lid. Pulse it to a smooth paste.
9. Transfer the chutney to a bowl.
10. Now put a tadka pan on flame and add 2 teaspoons oil to it. Once the oil is hot, add ½ teaspoon of mustard seeds into the oil and allow it to crackle. Then add 10-12 curry leaves and cook it for a few more seconds.
11. Switch off the flame, pour the tempering on the chutney, and mix it nicely before serving.