This is commonly called as beerakaye pottu pachadi as it is prepared with skin of the ridge gourd.
2 Ridgegourds - Beerakaye
1 tsp Urad dal –minnapappu
½ tsp Jeera
½ tsp Mustard seeds
4- 5 Red Chilies
Few Curry Leaves
½ tsp Jaggery - Optional
Small Lemon sized Tamarind
Cut the ends and peel the spiky edges of the ridge gourd and discard them. Wash the ridge gourd and now peel the green of the gourd on all sides. Chop it into small pieces. Hand full pieces of the gourd can also be used in the pachadi.
Take 4 tsp of oil in a small skillet and when oil is heated add urad dal, jeera, mustard seeds, hing, red chilies and curry leaves. Green chilies are NOT used in this pachadi. Transfer tadka into a mixer jar and to the oil in the skillet add the green of the gourd, salt, turmeric and fry for a few minutes and then add a cup of water and let cook till done. Then add tamarind paste and jaggery, cook for a few minutes and remove from flame and let cool.
Dry grind tadka first. This will make the grinding part easy. Then add cooked green of the gourd grind to a smooth paste. Taste for salt and adjust seasonings.
Beerakaye thokku/pottu pachadi is a good side dish with hot rice and tsp of oil.