Beerakaya Tokku Pacchadi
by subhasrim
15 Aug 2001
This recipe has been viewed 9976 times
Beerakaya tokku pacchadi or a traditional South Indian way of preparing ridge gourd skin chutney. The beerakaya are fried with peanuts, chillies, tamarind and garlic to prepare this delicious accompaniment recipe, beerakaya tokku pachhadi
Beerakaya Tokku Pacchadi recipe - How to make Beerakaya Tokku Pacchadi
Preparation Time: Cooking Time: Total Time:
beerakaya tokku
6 to 7 green chillies
2 tsp peanuts
cumin seeds (jeera)
1 small lump tamarind (imli)
garlic (lehsun)
Method
- Peel the beerakaya and wash the peel.
- Heat oil and add the jeera, green chillies and the peanuts. fry this for about 5 mins.
- Remove from heat and grind this.
- Heat some more oil and add the beerakaya tokku and fry this till it is well done.
- Remove from heat, grind with the above ground paste, tamarind water, fresh garlic and salt.
- Add coriander(optional).
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