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Beerakaya Pachadi (బీరకాయ పచ్చడి, तुरई की चटनी )


Beerakaya Pachadi (బీరకాయపచ్చడి, तुरई की चटनी)is a Andhra recipe that is prepared locally in every house.

Regional Dish: Andhra Pradesh; Tamil Nadu; Karnataka; Kerala; South India

Cuisine Style: Andhra Pradesh | Cooking Time 15 minutes | Take with Rice | Type Curry | Shelf Life: 1 day| Quantity: 4 Servings.

Appx. Nutritional values: calculated for 1 serving (2tbsp)

Calories (30 kcal), Carbohydrates (5 g), Protein (0.1 g), Fat (.5 g).


  • Beerakaya (Ridge gourd, turai) 1 cup
  • Dry red chilies or green chilies 6 nos
  • Garlic 2 cloves
  • Turmeric powder ¼ tsp
  • Mustard seeds ½ tsp
  • Tamarind ½ lime size or 1 tbsp. of tamarind paste.
  • Curry leaves 5 nos.
  • Oil 2 tbsp.
  • Finely chopped fresh coriander leaves 1 tbsp.
  • Salt as needed


  1. Peel, wash and cut the beerakaya.( check for bitterness, if bitter discard)
  2. Heat 1tbsp. of oil in a pan and add the prepared beerakaya and if using green chilies than green chilies, cover and cook till they are soft.
  3. Now allow to cool and transfer to grinder.
  4. In the same pan add 1 tbsp. of oil and fry red chilies, mustard seeds curry leaves garlic and allow it to cool.
  5. Then transfer this seasoning to the grinder that has beerakaya.
  6. Add salt, turmeric, tamarind and grind to coarse consistency.
  7. Check for taste and if needed any this adjust accordingly
  8. Garnish with coriander leaves and enjoy with steamed rice and ghee or as a side chutney with chapathi or curd rice.

Other variants / Cuisine Style: Add tomato, Add jaggery, Add roasted sesame seeds, Add roasted groundnuts. Use fresh garlic instead of fried , Add fresh coconut..


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