Turai | Beerakaya | Ridge gourd chutney recipe

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Turai chutney | Beerakaya chutney | Ridge gourd chutney

Ridge gourd chutney is very common in South Indian cuisine. It is called Turai in Hindi and Beerakaya in Telugu. It is mainly used as a side dish for dosa/idli /rice. Ridge gourd has a number of health benefits. It is good for diabetic patients and also helps in detoxing and weight loss.
Course condiments
Cuisine South Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Gayatri Vivek


  • Ridge gourd 2 medium, peeled and chopped
  • Urad dal 2 tsp
  • Jeera 1 tsp
  • Hing 1/2 tsp
  • Tamarind 2 tsp
  • Green chillies 4
  • Curry leaves few
  • Salt as required
  • Oil 1 tsp

For tempering

  • Oil 1 tsp
  • Rai 1 tsp
  • Urad dal 1 tsp
  • Red chilli 2, broken
  • Curry leaves few


  1. Prepare the ingredients, then in a pan, heat ½ tsp oil.

  2. Add jeera and urad dal. When the colour of the dal turns light brown, add hing, curry leaves and green chillies.
  3. After it is fried, remove from pan and keep it aside.
  4. In the same pan, add ½ tsp oil and fry the ridge gourd pieces. It is difficult to remove the peel completely. That is not a problem. Remove to the extent possible.
  5. Fry till all the water from the gourd evaporates. It will take about 10 – 15 minutes.
  6. After it cools down, in a mixie, blend the ridge gourd and the ingredients from step 2 along with tamarind juice (squeezed from 2 tsp tamarind soaked in water) and salt.
  7. According to your taste, you can add less/more tamarind juice and green chillies.
  8. Transfer the chutney in a bowl.
  9. In a small pan, take 1 tsp oil. Add rai. When it splutters, add urad dal. After the colour changes to light brown, add the curry leaves and red chillies.
  10. Pour this tempering on the chutney and mix.
  11. Serve with idli/dosa or steamed rice.



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