Follow these steps for perfect results
Tamarind Paste
Ridge Gourd
peeled and finely chopped
Salt
Cumin Seeds
Garlic
chopped
Sunflower Oil
Green Chillies
sliced
Heat oil in a skillet.
Add chopped ridge gourd, green chillies, and tamarind.
Sauté on low flame for 3-4 minutes, until ridge gourd is cooked and coated in tamarind.
Turn off the heat and let the mixture cool.
Put the cooked ridge gourd mixture in a grinder along with cumin and garlic.
Grind to a coarse, grainy consistency, using little water as needed.
Transfer Ridge Gourd Pachadi to a bowl.
Check salt and spices and adjust to taste.
Serve with rasam, steamed rice, and mixed vegetable curry.
Expert advice for the best results
Adjust the amount of green chillies to control the spice level.
Roast the cumin seeds for a more intense flavor.
Everything you need to know before you start
10 mins
Can be made a day in advance.
Serve in a small bowl, garnished with a sprig of cilantro.
Serve as a side with rice and curry.
Serve as an accompaniment to dosas and idlis.
The spicy notes of the chai complement the chutney.
Discover the story behind this recipe
A common accompaniment in South Indian meals.
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