Beerakaya Nuvvula Pachadi / Ridge Gourd Sesame Seeds Chutney

Andhra is famous for Roti Pachadi. If we order Thali platter in any Andhra restaurant, we will be served roti pachadi along with various dishes. We make Roti Pachadi/Chutney with almost every vegetable and sometimes with the skin of vegetables. We make it spicy and enjoy it with hot rice and a dollop of ghee. Vegetables are cooked to al dente and then grind with roasted red chilies or green chilies along with some spices, herbs and dals.  

They are know as Roti Pachadi as in olden days, "Rolu and Rokali/ Stone Mortar and Pestle" are used to grind them. 

Today's recipe is Beerakaya Nuvvula Pachadi / Ridge Gourd Sesame Seeds Chutney, which is very easy to prepare like other chutney's and taste delicious. Sesame seeds will give nutty flavor to the chutney. 

Let's see Ridge gourd and Sesame seeds Health benefits
Ridge gourd is low in calories and saturated fats. It is a good source of vitamin C, Zinc, dietary fiber, iron, magnesium and riboflavin. It is an excellent blood purifier. It contains insulin which lower sugar levels. Used in skin care treatments.

Sesame seeds contain copper, zinc, iron, calcium, magnesium, Vitamin B1, fiber, phosphorus. They are full of protein, reduce blood pressure, helps prevent diabetes, lowers cholesterol, good for digestion, skin and hair.

Serves : 4
Prep Time : 5 Minutes
Cook Time : 15 Minutes
Ingredients

• Beerakaya/Ridge gourd - 1, Large
• Nuvvulu/Sesame seeds - 2 Tbsp
• Jeera/Cumin Seeds - 1/2 tsp
• Tamarind - small lemon size
• Dry Red Chilies - 5 no
• Salt to taste
• Turmeric powder - 1/2 tsp

For Tempering/Poppu

• Avvalu/Mustard Seeds - 1/2 tsp
• Jeera/Cumin Seeds - 1/2 tsp
• Minapappu/Black gram - 1 tsp
• Senagapappu/Bengal Gram - 1 tsp
• Dry red chili - 1 (optional)
• Garlic Cloves - 10, Skinned
• Curry Leaves - 8
• Oil - 2 tsp

Preparation:

• Dry roast nuvvulu/sesame seeds and red chilies in a pan, dish out and let them cool.
• Wash ridge gourd and wipe with towel and remove the vertical stripes and chop into small pieces along with skin.
• Add 1/2 tsp oil to the same pan and add jeera/cumin seeds. When they start sputtering and ridge gourd pieces, turmeric powder, tamarind and little salt. Mix and let them cook till tender.
• Switch off the stove and let them cool.
• Using a grinder, Grind sesame seeds and red chilies into powder and then add cooked ridge gourd to the powdered sesame seeds and grind. Adjust salt.
• In a small pan, heat oil. When oil is hot enough add all the ingredients under tempering and fry till mustard seeds pops and garlic and dals turn golden brown.
• Mix tempering to the chutney and  serve with rice along with a dollop of ghee.