Berkaaya Thokku Pachadi or Ridged Gourd Skin Chutney



Easy Cooking Ideas for Singles # 61-Berkaaya Thokku Pachadi or Ridged Gourd Skin Chutney is divinely tasty with steamed rice.I am a north Indian by my birth but having been born and lived in south India, my taste buds are more attuned to the south Indian delicacies. Andhra is the place of the hottest chili and the food here is also very spicy. Every meal starts off with a pickle or freshly made pachadi or chutney. Mix a dollop of pachadi with hot steamed rice that is drizzled liberally with ghee; foodporn totally! In yesterday’s post, I had shared ridged gourd curry made with milk and today I am sharing a unique recipe of tangy, spicy chutney made with the skin of the ridged gourd (which is usually thrown away)which is full of fiber.


As a child, I remember my mom making the pachidi and asking the maid to grind it in the Rubbu rollu or a stone grinder. There is a lot of difference in the taste of the manually ground chutney and the present mixer grinder.We had no electric mixers and everything from idly-dosa batters to chutneys were ground in these stone mortars made of rough, black granite. I never used to eat the Punjabi ridge gourd curry that my mom made but this pachidi would go down well.


The ridged gourd has a coarse skin but yet the pachidi turns out to be smooth and yummy. Up North, people make fun of me when I say we cook ridge gourd and if I said I cook the peel they would think I am nuts!



Berkaya Thokku Pachadi Recipe


skin of 1 large ridge gourd, wash and peel the skin

2 green chillis

1-2 dry red chillis

1 tsp cumin seeds

4 flakes garlic

small piece of tamarind

1 sprig fresh coriander leaves

Rock salt to taste

Few curry leaves

1 tsps oil

For Tempering

1/2 tsp oil

1/2 tsp mustard seeds

1-2 dry red chillis

½ tsp split gram dal

2 garlic flakes

Few curry leaves


Heat a tsp of oil in a pan, add cumin seeds, red and green chilies, curry leaves, garlic and then the ridge gourd peels. skin of the gourd. Stir and let it simmer for a few minutes till the skin is cooked. Add the tamarind before switching off the gas, as it will get softened. Remove and keep aside.

Once cool, grind all the sauteed ingredients along with rock salt to a slightly coarse paste. Remove in a bowl.

Heat half a tsp of oil in the same pan, add mustard seeds and let them splutter, add dry red chillis, then the dal and lastly the curry leaves.

Drizzle the seasoning over the ground pachadi and serve with steamed rice.


2 Comments Add yours

  1. Kalpana says:

    Yummy yummy yummy……a delicacy from Andhra. A similar chutney with just green chillies, two tbsp of grated coconut, tamarind and ridge gourd peel sautéed in coconut oil (with or without garlic) and salt coarsely ground tastes as good :).


  2. Ok will try that but I do not like coconut oil for cooking 😦


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