Turai aka Ridge gourd is well-known in Asian countries, especially in India, China, Philippines, Vietnam, Indonesia, Malaysia, and Japan. All of these cuisines have such a unique way of transforming this plain tasting vegetable into something amazing. Today, I introduce you to South Indian state Telangana way of transforming turai (beerakaya) into an amazing chutney (beerakaya pachadi). Not a lot of non-Indians know about chutney. Not just Indians, but non-Indians can enjoy chutneys too. Chutneys are so versatile, they can be eaten with rice as South Indians do or use as condiments for sandwiches, burgers. It also can be used as pasta sauce. Vegans all over the world or those who are struggling to find delicious and tasty meatless recipes should know about chutneys. Also, those looking for diabetic friendly recipes, low carb, low sugar recipes, chutneys are rejoiced. Chutneys are all-natural, clean, vegan, vegetarian, gluten-free and paleo. No regrets.
Chutneys are a staple food in Southern India especially in the state of Andhra Pradesh and Telangana. Chutneys can be made with a variety of vegetables. Mix n match a variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used.
Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little effort and a handful of fresh ingredients. The secret for perfect chutney is a balanced amount of vegetables, chilies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chilies, sourness and sweet blends into a unique tasty dish. Check out a few home-made all natural chutney recipes here.
Indian chutney is not a relish, that you find in the western countries supermarket. Indian chutney is eaten with rice, which is also like another curry. Ridge gourd is very low in calories, that you can satisfy yourself and include in the weight loss meal plan. Turai is full of fiber. Turai has anti-inflammatory benefits. It will lower cardiovascular disease, strokes, and cancer. It has antibiotic qualities that help to prevent and heal bacterial infections. For low carb conscious people, chutneys are a great option. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little effort and a handful of fresh ingredients.
According to Wikipedia, turai is called with different names in different languages as follows.
Odia: ଜନ୍ହୀ janhi
Assamese: জিকা (zika[verification needed] Assamese pronunciation: [zika])
Bengali as jhingge (ঝিঙে) or jhinga (ঝিঙ্গা) 
Burmese: ဗြူးဒါး [bjú dá]; also ပုံလုံ [bòʊɴ lòʊɴ]
Hindi: तोरई, तुरई torai, turai
Gujarati: તુરીયા turiya
Kannada: ಹೀರೆಕಾಯಿ Heere kaayi
Khmer: ននោងជ្រុង ( [nɔnooŋ cruŋ])
Lao: ລອຽ ([lɔ́ːj]) or mark noy (ໝາກນອຍ)
Vietnamese: mướp khía
Telugu: beera kaaya
Thai: บวบเหลี่ยม (RTGS: buap liam, pronounced [bùa̯p lìa̯m])
Marathi: दोडका dodaka or शिराळी shirali
Indonesian: gambas, oyong
Mandarin Chinese: 广东丝瓜 (pinyin: guǎngdōngsīguā)
Cantonese Chinese: 絲瓜 or 勝瓜 sin qua or sing kwa(Australian spelling), Ling Jiao Si Gua, You Lin Si Gua, Sze Gwa, Sigwa,
Hokkian: Kak kuey
Malay: petola segi
Sinhalese: වැටකොලු watakolu
Japanese: ito uri, tokado hechima
- 1 lb - Turai
- ¼ lb - fresh coconut
- ½ tsp - healthy oil as coconut
- 5-10 small Thai chilies depending on your spice level
- ½ inch tamarind ball
- 3 garlic cloves
- For tampering
- 2 tbsp - healthy oil as coconut
- ½ tsp - small Andhra mustard seeds
- ½ tsp - cumin
- ¼th tsp - turmeric powder
- 1 sprig - curry leaves
- ½ tsp - urad dal - optional
- 2 sprigs - cilantro
- First, wash and soak tamarind in water.
- Cut turai into ½ inch pieces.
- Meanwhile add oil to a pot, heat to medium-high.
- Add turai, garlic and green chilies.
- Cook for 3-4 minutes. Add salt. Stir. Close lid.
- Cook for around 8 minutes till turai vegetable is soft. Stir occasionally.
- Open lid, cook till all water evaporates. Turn off the stove. Let it cool.
- Meanwhile, grind coconut into ½ inch pieces. Squeeze tamarind juice.
- Add coconut pieces in a grinder. Grind.
- Then add turai mixture and tamarind juice.
- Grind to paste. Remove into a bowl.
- Now prepare for tampering. In a small tampering kadai, add oil. Heat to medium-high.
- Add mustard seeds, when they start spluttering, add cumin, cook till brown.
- If you choose to add urad dal, add urad dal, fry till golden brown.
- Now add curry leaves, when it stops spluttering, add turmeric powder.
- Pour hot tampering over chutney.
- Garnish with cilantro.