Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style)
Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style)

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beerakaya pottu chutney (ridgegourd peel chutney - andhra style). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have beerakaya pottu chutney (ridgegourd peel chutney - andhra style) using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style):
  1. Take 2 cups Ridge Gourd Peels, chopped
  2. Make ready 1 tsp. oil
  3. Take 1 tbsp. sesame seeds
  4. Make ready 2 tbsp. fresh coconut, grated
  5. Make ready 4-5 garlic
  6. Get 4-5 green chilies
  7. Get 1 tsp. roasted cumin powder
  8. Get 1/4 tsp. turmeric powder
  9. Prepare to taste salt
  10. Prepare 1 tsp. roasted coriander powder
  11. Get 1 tsp. tamarind paste
  12. Take Tempering -
  13. Get 1 tbsp. oil
  14. Get 1 tsp. split urad dal (black gram)
  15. Take 1 tsp. mustard seeds
  16. Prepare 1 sprig curry leaves
Instructions to make Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style):
  1. Chop the Ridge Gourd Peel into small pieces. Wash & drain them.
  2. Heat oil and saute the garlic till light brown. Add the chopped peel and fresh green chilies. Fry for 8-10 minutes on low flame covered. Stir at intervals.
  3. Add the salt, turmeric powder, roasted sesame seeds, fresh grated coconut, - - coriander powder, cumin powder & tamarind paste. Saute for a minute.
  4. Grind into a paste by adding some water.
  5. Heat oil in a pan and temper with mustard seeds, curry leaves and split urad dal. Saute for a few seconds.
  6. Pour this tempering on the prepared chutney.

So that’s going to wrap it up for this exceptional food beerakaya pottu chutney (ridgegourd peel chutney - andhra style) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!