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Ugadi Recipe: Andhra Beerakaya Pachadi
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.
Serves:
4
Preparation
time:
10
minutes
Cooking
time:
20
minutes
Ingredients
- 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
Procedure
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.
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