Beerakaya pottu pacchadi (Ridge gourd/Taroi peel chutney)

Beerakaya or taroi as it is known in Hindi is Ridge gourd or sponge gourd. It is referred to as Luffa also. It is a ridged and dark green vegetable with white pulp inside. The fruit of this species is eaten as a vegetable. This vegetable is popular in India, China and Vietnam.

When the fruit is fully ripened, it is very fibrous. The very ripe fruit is dehydrated and processed to remove everything except the network of fibers. The fibrous skeleton is marketed as luffa or loofah sponge, which is used as a body scrub, or scrubbing sponge for kitchen cleaning etc.

For edible purposes, the gourd has to be very tender, before hard seeds and fiber develop. The taste of the vegetable resembles zucchini.

Beerakaya has a lot of health benefits. some of the benefits are as below.

It is rich in dietary fiber and includes vitamin C, zinc, iron, riboflavin, magnesium etc. The vegetable is low in saturated fat, cholesterol and calories which aids in weight loss. Taroi contains good amount of cellulose and high in water content that helps to relieve from constipation. Some more benefits are reducing sugar levels, improving eye sight, purifying blood etc.

In Andhra beerakaya is a popular sick diet for convalescent people or young mothers after delivery etc. A variety of subzis, dals, chutneys etc. are made using beerakaya. Here is a recipe for a tasty chutney. In this chutney, the main item is the peel of the vegetable. The chutney is full of fiber. Also, the healthy peel is not discarded. Adding walnuts enhances both the taste and nutritive value of the chutney.

Ingredients:

•      1 cup beerakaya peel
•      1/2 cup diced beerakaya
•      2 Tbsp. walnuts
•      2 Tsp. oil
•      2 or 3 green chiles
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      1 Tsp. mustard methi powder
•      2 Tsp. lemon juice
•      Cilantro

Seasoning:

•      1 Tsp. oil
•      1 Tsp. mustard seeds
•      1/2 Tsp. chana dal
•      1/2 Tsp. urad dal
•      Pinch of hing (asafetida)

Directions:

1.      Wash and peel beerakaya (taroi/ridge gourd)
2.      Save the peel.
3.      Finely chop the peel.
4.      If very little peel is available, some diced beerakaya can be added.
5.      If you are using lot of the beerakaya for some other subzi etc. only the peel itself can be used.
6.      Heat oil in a thick pan.
7.      Add the peel and the diced pieces.
8.      Let it cook on low heat for 4 to 5 minutes.
9.      When the pieces are all soft to touch, stop cooking.
10.      Let the mixture cool.
11.      Add the walnut pieces, green chiles, some cilantro and the powder ingredients and grind in a mixer.
12.      Add lemon juice and mix well.
13.      Transfer to a bowl.
14.      Heat oil in a pan for seasoning.
15.      Add dals and mustard seeds and pour the hot seasoning over the chutney.
16.      Garnish with cilantro and serve.

Note:  Adding walnuts is optional. The taste and nutritive value are enhanced by the addition of walnuts. In place of walnut, roasted sesame seeds can be added.

Beetroot pacchadi

Beetroot is commonly available in India and everywhere else. In India, because of the strong red color it imparts to every food item prepared, it is not very popular in usage. But beetroot is very beneficial to the general health and particularly in lowering blood pressure and heart disease etc. A glass of fresh beet juice is even recommended as a health drink!
The chutney recipe is more like a salad recipe and can be made non spicy.
I do not prefer to add seasoning, but if you want the oil glaze and look of urad dal, you may season the chutney.

 

 

 

Ingredients:

•      1 to 2 cups beetroot pieces
•      2 green chilis ( adjust to taste)
•      1 tsp. methi mustard powder (optional)
•      2 tsp. lemon juice

Seasoning: (optional)

•       1 tsp. oil
•      1/2 tsp. urad dal
•      1/4 tsp. mustard seeds
•      A few curry leaves

Directions:

1.      Grind the beet pieces, green chilis along with methi mustard powder.
2.      You may add 2 tsp. of water if you want the consistency of the chutney to be a little watery.
3.      Otherwise, you can have coarse grain chutney, more like a salad.
4.      Add lemon juice and mix well.
5.      Heat oil in a pan.
6.      Add urad dal, mustard and curry leaves.
7.      When mustard seeds crackle, pour the mixture over the chutney.
8.      Store in a jar. It keeps for about a week if kept in the refrigerator.

Variations:

 

 

Soaked, peeled peanuts can be ground along with beets.
Or fresh coconut also can be added while grinding and these additions enhance the taste of the chutney!!

 

Carrot pacchadi (carrot chutney)

Pacchadi or chutney is an essential item in any Indian menu, whether it is breakfast or lunch or dinner or a snack or even street food like bhel puri, aloo tikki or samosa etc. Chutney probably originated in the Indian Subcontinent.  If idli/dosa/pongaralu or pakora or any snack is served without chutney to any food lover, it will be considered an incomplete meal!!

Varieties of chutney can be consumed as dip or sauce or spread with any kind of food or bread.

Chutneys are prepared either wet or dry and can be hot, sweet or sour. Chutney varieties are countless and can be made from any  single vegetable, fruit or green vegetable or any combination of nuts and vegetables or lentils.

Carrot chutney is easily made and very tasty. It is very healthy as grated carrot is sautéd in minimal oil.

Grated carrot, cilantro and green chilis:

Grated carrot after sautéing:

Ingredients:

•      2 cups coarsely grated carrot
•      2 tsp oil
•      1/2 cup kothimira (cilantro) chopped
•      2 green chilis
•      1 tsp methi mustard powder
•      1 to 2 tsp lemon juice
•      Salt to taste

Directions:

1.      Fry grated carrot in a pan with oil.
2.      After carrot cools, grind all ingredients together except lemon juice. Add water if needed.
3.      Add lemon juice and mix well.

Can be served with rice, roti or idli etc. It can be used as a spread on sandwiches also.