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    Home » Amma » Nethi Beerakaya Pachadi-Silk Squash Chutney

    Nethi Beerakaya Pachadi-Silk Squash Chutney

    Published: Jul 9, 2007 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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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.

    Nethi Beerakaya Pachadi-Silk Squash Chutney

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: condiments
    Cuisine: andhra
    Servings: 68 serving

    Ingredients

    • 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

    Instructions

    • Heat 1 tsp oil in a pan; add dals, jeera, red chilies and sauté till lightly browned. Remove and keep aside.
    • In the same pan, add chopped beerakaya pieces, tomato, cover and cook till tender. Remove from heat.
    • 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.

    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Suganya

      July 10, 2007 at 12:59 am

      I have this with rice and sesame oil. Goes well with any vegetable fry.

      Reply
    2. Asha

      July 10, 2007 at 12:21 pm

      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!

      Reply
    3. DEEPA

      July 10, 2007 at 3:39 pm

      nice pachadi ....must have tasted great ....tamarind pulp adds loads of extra flavor

      Reply
    4. Hima

      July 10, 2007 at 3:51 pm

      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.

      Reply
    5. Lata

      July 10, 2007 at 5:48 pm

      I have not seen this Silk one in my city. I am glad you get them in yours. Nice one.

      Reply
    6. Dee

      July 11, 2007 at 3:27 am

      I havent come across this yet in my city Pavani... Hope to find it

      Reply
    7. PRITYA

      November 05, 2007 at 5:22 am

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

      Reply

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