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turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney |


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Turai Chutney

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images.

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney.

To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days.

South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too!

Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours.

Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas.

Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.

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Turai Chutney, Ridge Gourd Chutney recipe - How to make Turai Chutney, Ridge Gourd Chutney

Storage upto 2 days:  Refrigerated.   Preparation Time:    Cooking Time:    Total Time:     1Makes 1 servings (14 tbsp )
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Ingredients

For Turai Chutney
1 1/4 cups peeled and chopped ridge gourd (turai)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 whole dry kashmiri red chillies or 2 green chillies , broken into pieces
2 garlic (lehsun) cloves , chopped
8 to 10 curry leaves (kadi patta)
1 cup chopped tomatoes
salt to taste
Method

For turai chutney
    For turai chutney
  1. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
  2. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
  3. Allow to cool completely and purée to a fine paste in a blender.
  4. Serve the turai chutney immediately or store refrigerated for upto 2 days.

Turai Chutney, Ridge Gourd Chutney recipe with step by step photos

like turai chutney
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what is turai chutney made off?
  1. what is turai chutney made off? ridge gourd chutney is made from cheap and easily available ingredients in India such as 1 1/4 cups peeled and chopped ridge gourd (turai). 1 cup chopped tomatoes, 1/2 tsp mustard seeds ( rai / sarson), 2 dry Kashmiri red chillies or 2 green chillies, 2 cloves garlic, 8 to 10 curry leaves (kadi patta), 2 tbsp oil and salt to taste. See below image of list of ingredients of turai chutney.

peeled and chopped ridge gourd
  1. This is what turai ( ridge gourd ) look like.
  2. Wash the ridge gourd thoroughly with water and dry using a kitchen towel. Peel the ridge gourd using a peeler and discard the peels. Then place the ridge gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife. Place one halve on the chopping board and make vertical slits at regular intervals using a sharp knife. Line all the long pieces together and make horizontal slits at regular intervals to get chopped ridge gourd (approximately ¼ inch in diameter). You can cut them finely or roughly as per the recipe requirement.

making turai chutney
  1. To make turai chutney recipe |  ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney |  heat 2 tablespoons oil in a pan.
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. Cook mustard seeds for a few seconds and let them crackle.
  4. Add 2 dry Kashmiri red chillies or green chillies, broken into pieces.
  5. Add 2 garlic cloves, chopped.
  6. Add 8 to 10 curry leaves (kadi patta).
  7. Cook for a few seconds.
  8. Add 1 1/4 cups peeled and chopped ridge gourd (turai).
  9. Add 1 cup chopped tomatoes.
  10. Add salt to taste. We added 1/2 tsp salt.
  11. Sauté for 8 to 10 minutes or until the vegetable pieces are soft.
  12. Allow to cool completely.
  13. Put in a blender.
  14. Purée to a fine paste.
  15. Put ridge gourd chutney in a serving bowl.
  16. Serve turai chutney |  ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney |  immediately or when used.

tips for turai chutney
  1. Store ridge gourd chutney refrigerated for upto 2 days.
  2. Serve turai chutney with roti. 
  3. Turai chutney goes well with idli and dosas.
  4. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee.
Accompaniments

Cabbage and Spinach Roti, Three Flour Vegetable Roti 
Chawal ki Roti 
Lachha Paratha, Punjabi Soft Flaky Lachha Paratha 

Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.2 g
Carbohydrates0.7 g
Fiber0.4 g
Fat2.2 g
Cholesterol0 mg
Sodium1.7 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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Reviews

Turai Chutney, Ridge Gourd Chutney
5
 on 04 Dec 22 10:04 PM


I usually do this chutney and instead of mustard seeds I add two spoons of udat dal and while grinding I add corriander leaves which also tastes good.🙏
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Tarla Dalal    Thank you for the feedback. Please keep reviewing recipes and articles you love.
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05 Dec 22 03:21 PM
Turai Chutney
4
 on 31 Aug 21 06:33 AM


Good. I think substituting mustard with jeera would be a good option since grinding mustard is not usually done while making chutneys.
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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
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31 Aug 21 02:48 PM
Turai Chutney
5
Big Foodie
 on 15 Mar 13 02:42 PM


Fab chutney and hard to believe Turai can be so good.
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