How to make Birakai Chutney -
Unusual yet tasty - tender ridge gourd in a different avtar.
This recipe is from the book Dakshin Delights.
Main Ingredients : Ridge gourd (turai) , Green chillies (हरी मिर्च )
Cuisine : Andhra
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Chatpata Raw Mango Chutney - SK Khazana Mirchi Cha Thecha Roasted Tomato And Capsicum Jam Mango Pickle With A Twist
Birakai Chutney Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Birakai Chutney Recipe
Ridge gourd (turai) 250 grams
Green chillies chopped 10
Garlic 4 cloves
Fresh coriander leaves chopped 2 tablespoons
Tamarind pulp 1 tablespoon
Salt to taste
Tempering
Oil 1 tablespoon
Mustard seeds 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Dried red chillies broken 3
Curry leaves 6
Method
Step 1
Scrape the ridge gourds lightly. Chop roughly. Pound them along with the green chillies, garlic, coriander leaves or grind them coarsely in a blender.
Step 2
Add the tamarind pulp and salt and mix thoroughly. For tempering, heat oil in a pan, add the mustard seeds, cumin seeds, red chillies and curry leaves.
Step 3
When the mustard seeds splutter, add the tempering to the gourd mixture. Serve the chutney with rice drizzled with a little pure ghee.
Nutrition Info
Calories : 208 Kcal
Carbohydrates : 10.9 gm
Protein : 2.6 gm
Fat : 16.9 gm
Other : Zinc- 1.2mg
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