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Beerakaya Pottu Pacchadi

BEERAKAYA POTTU PACCHADI
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About Recipe

How to make BEERAKAYA POTTU PACCHADI

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
BEERAKAYA POTTU PACCHADI
Author : Vahchef
Main Ingredient : Ridge Gourd/Turai
Servings : 2 persons
Published date : November 21, 2016


Ingredients used in BEERAKAYA POTTU PACCHADI
• Ridge gourd peel - 1 cup.
• Sesame seeds - 1 tablespoon.
• Groundnuts - 1 tablespoon.
• Black gram - 2 teaspoons.
• Bengal gram - 2 teaspoons.
• Garlic - 4 cloves.
• Red chillies - 6 numbers.
• Lemon - half number.
• Curry leaves - 1 spring.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 2 teaspoons.
• Asafoetida - pinch.
• Salt - to taste.
• Turmeric powder - half tea spoon.
• Oil - 50 grams.
• Water - as required.
Method:
  • In a pan heat oil then, add ground nuts, sesame seeds, red chilies and saute them.
  • Keep this aside and again in the same pan, add oil, ridge gourd peel and cook it for few minutes then switch off the flame and let it cool down.
  • In a blender blend ground nuts, sesame seeds, red chilies, cooked ridge gourd peel, garlic cloves, cumin seeds, salt with the help of little water to make a coarse paste.
  • For tempering heat oil in a pan, add black gram, bengal gram, mustard seeds, cumin seeds and saute it.
  • Add turmeric powder, curry leaves, asafoetida and add the ridge gourd mixture.
  • Mix thoroughly and cook it for another 5 minutes then switch off the flame.
  • Now add lemon juice and saute it, then garnish with curry leaves.
  • Tasty chutney is ready to serve with rice, chapati and roti.





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