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Ugadi is fast approaching. You must be already preparing yourselves for the festival. The time for celebration has come and you need to be ready with all the tasty recipes for your friends and family because food forms the most crucial part of the festivals.
Today we have a special Andhra recipe to make your Ugadi all the more interesting. This is a pachadi recipe made with beerakaya or ridge gourd. Ridge gourd is abundantly found during this season and is a wonderful vegetable to keep yourself cool since it contains a lot of water.
So, check out this simple Andhra beerakaya pachadi recipe and spice up your Ugadi.
Preparation time: 10 minutes
Cooking time: 20 minutes
- Beerakaya (ridge gourd)- 2 (medium, finely chopped)
- Chana dal- 2tbsp
- Urad dal- 1tbsp
- Tamarind- 1 small piece (soaked in water)
- Green chillies- 2 (finely chopped)
- Turmeric powder- ½ tsp
- Mustard seeds- 1tbsp
- Cumin seeds- ½ tbsp
- Hing (asafoetida)- a pinch
- Salt- as per taste
- Oil- 2tbsp
1. Peel the skin of the beerakaya and clean it properly. Then chop it finely.
2. Heat oil in a pan and add mustard seeds, cumin seeds, hing, chana dal and urad dal. Fry till the dals turn golden brown.
3. Now add the green chillies, beerakaya pieces, turmeric powder, salt and cook on medium heat for 8-10 minutes.
4. Once the beerakaya is cooked completely, switch off the flame and allow it to cool down.
5. When the beerakaya mixture is completely cooled, add the tamarind water to it. Mix well.
6. Grind this mixture into a fine paste in a mixer.
Beerakaya pachadi is ready to be served. Serve this pachadi with rice or chapatis.