Nethi beerakaya pachadi is a classic chutney traditionally made in Andhra households. This recipe is easy to make, spicy, delicious and great to serve with rice, idli or even dosa.
I am sharing Amma’s recipe. She adds tomatoes and sesame seeds to add more flavor and make this chutney wholesome. Do try this pachadi, I am sure you will love it as much as we do.
About the recipe
I get nostalgic about some of the dishes that I ate growing up. One such dishes is this nethi beerakaya chutney. But as luck has it, I never saw this veggie in Indian grocery store here in the US.
So, when I saw it at H-Mart, I had to buy it right away. Then I called Amma to ask the recipe. Here are a few things I learnt from my conversation with her:
- In India this is a seasonal vegetable and is usually available in October and November only.
- You should eat neti beerakaya during kaarthika maasam – don’t ask me why 🙂
- Nethi beerakaya literally means ‘ghee squash’. Nethi means ghee and beerakaya is gourd/ squash.
- If you can’t find nethi beerakaya, then use either regular beerakaya or zucchini to make this pachadi.
Nethi beerakaya is called ‘Thai okra’ or ‘silk squash’ in English. It has a smooth skin and is soft inside. It tastes similar to ridge gourd or even zucchini. But it is a little more watery when cooked in my opinion.
Amma makes this pachadi spicy and flavorful by adding tomatoes and sesame seeds. I love to serve it with rice, roti, idli or dosa. It also tastes great as a sandwich spread.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this spicy neti beerakaya pachadi:
- Nethi beerakaya – look for Thai okra or silk squash in Asian groceries (usually Chinese or Korean markets carry this veggie).
- Tomatoes
- Sesame seeds
- Tamarind paste
- Chana & urad dal, mustard seeds, dry chilies – these form the base of the chutney and also for tempering.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make nethi beerakaya tomato pachadi recipe:
Heat oil in a medium pan on medium heat. Add chana & urad dal, mustard seeds and dry red chilies. Cook until the dals turn golden and mustard seeds start to splutter. Remove this mixture into a small bowl to cool.
In the same pan, add chopped nethi beerakaya and tomato. Cover and cook till the veggies are fork tender. Remove the pan from heat and let cool.
Once cool enough to handle, grind the dal mixture first to a powder. Add the cooked veggies, tamarind paste, salt and blend to a smooth paste. Taste and adjust the seasoning accordingly.
At this stage pachadi is ready to serve. Optionally, you can add a tadka with chana & urad dal, mustard seeds and dry red chili. Check the recipe card for instructions. Serve the chutney with rice or idli or dosa.
Expert Tips
- If you can’t find Thai okra, then you can make this recipe with either regular beerakaya or zucchini.
- Another popular recipe with this veggie is ‘nethi beerakaya bajji’. These deep fried bajji are perfect when served hot. So, make sure to buy 2 of these to make the pachadi and the bajji.
- Here’s how to make nethi beerakaya bajji:
- Cut the nethi beerakaya into thin circles about ½” thick.
- In a bowl, combine ½ cup besan (chickpea flour), 2 tablespoons rice flour, chili powder, cumin powder and salt. Add just enough water to make a thick batter similar to pancake batter.
- Heat oil for deep frying.
- Dip the veggie piece in the batter and deep fry until golden brown on both sides. Serve hot sprinkled with chaat masala along with ketchup.
- You can also add roasted peanuts or cashews to make this more creamy.
- If you like some texture, then don’t blend the pachadi too smooth.
- This beerakaya tomato chutney is great to use as a sandwich spread as well.
You might also like
Here are a few more delicious Andhra style chutney recipes that you might like to try:
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Nethi Beerakaya Pachadi
Nethi beerakaya pachadi is a classic seasonal dish made in Andhra. This recipe is easy to make, delicious and great to serve with rice, idli or even dosa.
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Ingredients
- 2 teaspoons Oil
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 1 teaspoon Mustard seeds
- 3~4 Dry Red Chilies
- 2 tablespoons Sesame seeds
- 1 Medium Nethi Beerakaya aka Thai Okra or Silk Squash
- 2 Medium Tomatoes, chopped
- 2 teaspoons Tamarind paste
- To taste Salt
Tempering (optional but recommended)
- 2 teaspoons Oil
- ½ teaspoon Chana dal
- ½ teaspoon Urad dal
- ½ teaspoon Mustard seeds
- 1 Dry red chili
Instructions
Heat oil in a medium pan on medium heat. Remove this mixture into a small bowl to cool.
2 teaspoons Oil, 1 tablespoon Chana dal, 1 tablespoon Urad dal, 1 teaspoon Mustard seeds, 3~4 Dry Red Chilies
In the same pan, add chopped nethi beerakaya and tomato. Cover and cook till the veggies are fork tender, about 8~10 minutes. Remove the pan from heat and let cool.
1 Medium Nethi Beerakaya aka Thai Okra or Silk Squash, 2 Medium Tomatoes, chopped
Once cool enough to handle, grind the dal mixture first to a powder. Add the cooked veggies, tamarind paste, salt and blend to a smooth paste. Taste and adjust the seasoning accordingly.
2 teaspoons Tamarind paste, To taste Salt
Make Tempering/ tadka (optional):
Heat oil in a small pan. Add chana & urad dal, mustard seeds and dry red chilies. Cook until the dals turn golden and mustard seeds start to splutter. Pour over the chutney and mix well. Serve with rice or idli or dosa.
2 teaspoons Oil, ½ teaspoon Chana dal, ½ teaspoon Urad dal, ½ teaspoon Mustard seeds, 1 Dry red chili
Notes
- If you can’t find Thai okra, then you can make this recipe with either regular beerakaya or zucchini.
- Another popular recipe with this veggie is ‘nethi beerakaya bajji’. These deep fried bajji are perfect when served hot. So, make sure to buy 2 of these to make the pachadi and the bajji.
- Here’s how to make nethi beerakaya bajji:
- Cut the nethi beerakaya into thin circles about ½” thick.
- In a bowl, combine ½ cup besan (chickpea flour), 2 tablespoons rice flour, chili powder, cumin powder and salt. Add just enough water to make a thick batter similar to pancake batter.
- Heat oil for deep frying.
- Dip the veggie piece in the batter and deep fry until golden brown on both sides. Serve hot sprinkled with chaat masala along with ketchup.
- You can also add roasted peanuts or cashews to make this more creamy.
- If you like some texture, then don’t blend the pachadi too smooth.
- This beerakaya tomato chutney is great to use as a sandwich spread as well.
Nutrition
Calories: 56kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 41mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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