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I have never cooked with Nethi beerakaya aka Silk Squash before. Nethi beerakaya bajji (fritters) are very famous in Andhra. I bought 2 squashes from the Indian store and made pachadi with one and bajji with the other.

To make the bajjis, cut the veggie into thin circles. Dip them into bajji/ pakora batter (besan+chili powder+cumin powder+salt+water to make a thin batter) and deep fry till golden brown. Serve hot sprinkled with chaat masala along with ketchup. We gobbled down our bajjis before I could take the pictures, so all I have here is raw silk squash pieces.

Here’s the recipe for pachadi.

Print Recipe
Nethi Beerakaya Pachadi-Silk Squash Chutney Yum
Nethi Beerakaya Pachadi-Silk Squash Chutney
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Nethi Beerakaya – medium, chopped (no need to peel, just rinse thoroughly)
  • 2 Tomato – medium, chopped
  • 1 - 2 tsps Tamarind pulp
  • 1 tbsp Chana dal
  • 1 tbsp dal Ural
  • 1 tsp Jeera
  • 4 chilies Red
  • to taste Salt
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 Nethi Beerakaya – medium, chopped (no need to peel, just rinse thoroughly)
  • 2 Tomato – medium, chopped
  • 1 - 2 tsps Tamarind pulp
  • 1 tbsp Chana dal
  • 1 tbsp dal Ural
  • 1 tsp Jeera
  • 4 chilies Red
  • to taste Salt
Nethi Beerakaya Pachadi-Silk Squash Chutney
Instructions
  1. Heat 1 tsp oil in a pan; add dals, jeera, red chilies and sauté till lightly browned. Remove and keep aside.
  2. In the same pan, add chopped beerakaya pieces, tomato, cover and cook till tender. Remove from heat.
  3. Once cool enough to handle, grind the dals first to a powder, then add the veggies, tamarind pulp, salt and blend to a smooth paste.
Recipe Notes

I like mine a little chunky, so I didn’t blend it all the way through. Tastes great with rice/ idlis/ dosas or on sandwiches.

Here's another interesting nethi beerakaya recipe from Indira’s blog.

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7 thoughts on “Nethi Beerakaya Pachadi-Silk Squash Chutney”

  1. I don’t think I know this veggie,doesn’t look familiar at all.Bajji sounds great.
    Pachadi is yum too.Love the color.Enjoy.Now I go and look for more info about the Silk squash!

  2. Hi Pavani,

    I just love this chutney. My peddamma (Mom’s sister) use to make this. It tastes great. Thanks for posting it here.

    Hima.

  3. Dear Pavani, that pachadi looks delicious…its name silk seems most appropriate. Most interesting!!! The colour of the dish tempts the taste buds.

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