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Nethi Beerakaya Pachadi-Silk Squash Chutney

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


  • 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


  • 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.


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.