Beerakaya Pachadi with Tamarind

Pachadi (పచ్చడి Telugu) is a traditional south Indian pickle used as a side dish. It is made of fresh vegetables and served as a accomplishment for rice. In Andhra pachadi is made out of almost all vegetables. Growing up I remember my mother making these daily pachadi's as my grand dad did not like spicy pickles like avakai or magaya that they made once a year.  These have much less oil compared to those and are fresh. You can use the same vegetable and make pachadi in different ways. You can see my blog about Beerakaya Tomato Pachadi to exclude the tamarind. They both differ in taste and the tomato version is good with dosa and idly also. Its  a healthy alternative to coconut chutney.

Preparation time -  20 minutes

Serving - 4

Ingredients

2 medium size Beerakaya washed, peeled and cut in to small cubes
2 green chili 

1/2 Tsp mustard seeds
1 Tsp urad dal
1/4 Tsp channa dal
1 Tbp thick Tamarind paste
2 red chilies
1/4 cup fresh Coriander leaves
hing or inguva (optional)
Salt 1 Tsp

2 Tsp Oil

Procedure

1. Wash and peel the Beerakaya skin
2. Heat 1 Tsp of oil in a pan on medium 
3. Add mustard seeds, channa dal and fry for a minute.
4. Add the urad dal, red chilies and fry for a minute,
5. Now add the hing and transfer everything to a plate.
6. In the same pan heat 2 Tsp oil on medium high.
7. Add the beerakaya, and green chilies. cover and cook until the beerakaya is soft.
8. Keep sauteing in between.
9. Wait for it too cool down.
10. In a mixer first add everything except the beerakaya and grind when it is all  paste add the beerakaya and grind .
11. I save some of the mix that we fried and add on top of the pachadi as my husband like the crunchy tast of the dals.
12. Serve with rice.

Other names: peerkangai thogayal, Ridge gourd chutney