Name: Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 Medium Nethi Beerakaya (Thai Okra or Silk Squash); 2 Medium Tomatoes, chopped; 2 teaspoons Tamarind paste; To taste Salt; 2 teaspoons Oil; 1 tablespoon Chana dal; 1 tablespoon Urad dal; 1 teaspoon Mustard seeds; 3-4 Dry Red Chilies; 2 tablespoons Sesame seeds; 2 teaspoons Oil; ½ teaspoon Chana dal; ½ teaspoon Urad dal; ½ teaspoon Mustard seeds; 1 Dry red chili

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If you have never tasted the refreshing and unique flavors of Nethi Beerakaya Pachadi, you are in for a delightful culinary adventure. The Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe is a vibrant South Indian side dish that bursts with tangy, nutty, and mildly spicy flavors balanced perfectly by the tender Thai okra – also known as nethi beerakaya. This pachadi is not only a feast for the palate but also brightens up your meal with its colorful ingredients and varied textures. It’s incredibly simple to make yet offers a special zing that complements rice and other staples beautifully.

Ingredients You’ll Need

The collage shows five close-up images of dry ingredients used for cooking on a white marbled surface. The top left image has a woman's hand holding a white scalloped bowl with three types of seeds: small black mustard seeds on the left, light round flattened split chickpeas on the right, and larger yellow round split peas at the bottom. The top right image shows dried red chili peppers on a white bowl with a black floral pattern. The middle right image shows the mustard seeds, split chickpeas, and dried red chili peppers being toasted in a black nonstick pan. The bottom left image shows a woman's hand holding a plain white bowl filled with white sesame seeds. The bottom right image captures a metal bowl with toasted mustard seeds, split chickpeas, dried red chili peppers, and sesame seeds mixed together. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is straightforward, and each one plays a crucial role in bringing out the authentic taste and texture of this dish. From crunchy dals for that toasted aroma to juicy tomatoes and tangy tamarind paste for freshness and zing, every element is essential.

Oil, 2 teaspoons: Used for roasting dals and tempering, ensuring a rich base flavor.
Chana dal, 1 tablespoon: Adds a nutty crunch and toasty depth when roasted.
Urad dal, 1 tablespoon: Gives a soft texture and slightly creamy background flavor.
Mustard seeds, 1 teaspoon: Imparts a bright, pungent kick that’s signature in South Indian cooking.
Dry red chilies, 3 to 4: Provide mild heat and a smoky aroma when dry roasted.
Sesame seeds, 2 tablespoons: Toasted to release their nutty oiliness, balancing the dish beautifully.
Nethi Beerakaya (Thai Okra), 1 medium: The star ingredient; tender with a slight crunch, adding freshness.
Tomatoes, 2 medium, chopped: Offer juiciness and tang that brighten the pachadi.
Tamarind paste, 2 teaspoons: Adds a distinct sour note that lifts all other flavors.
Salt, to taste: Enhances all the vibrant flavors naturally.

How to Make Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe

Step 1: Roast the Pulse and Seeds

Start by heating 2 teaspoons of oil in a pan over medium heat. Add chana dal, urad dal, mustard seeds, dry red chilies, and sesame seeds. Roast these together until the dals turn golden brown and the sesame seeds start to pop, releasing their nutty aroma. This roasting process is crucial as it builds layers of flavor and adds a lovely toasted crunch to your pachadi.

Step 2: Prepare the Okra and Tomatoes

While the dals and seeds cool, wash and slice the nethi beerakaya (Thai okra) into small pieces. In the same pan, add the chopped tomatoes and the sliced okra, sautéing gently until the tomatoes soften and the okra becomes tender but still retains a bit of firmness. This gentle cooking helps meld their flavors, producing the signature fresh yet mellow profile of this raita variant.

Step 3: Blend the Ingredients

Once the roasted dals and seeds are cool, grind them coarsely or to your preferred consistency. Then, add this roasted mixture to the sautéed okra and tomatoes. Stir everything together while incorporating the tamarind paste and salt to taste. The tamarind lends the pachadi a vibrant zestiness, giving it a perfect balance against the roasted nutty notes.

Step 4: Tempering (Optional but Recommended)

For an extra layer of flavor, heat 2 teaspoons of oil in a small pan and add ½ teaspoon each of chana dal, urad dal, mustard seeds, and one dry red chili. Let these sizzle and turn golden, then pour the tempering over your pachadi. This final step introduces an irresistible fragrance and a delicate crispness that elevates the dish beautifully.

How to Serve Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe

The image shows four stages of making a sauce in a silver blender bowl, placed on a white marbled surface. The first stage has a mix of dry spices, including sesame seeds, lentils, and whole red chilies, sitting at the bottom, with some orange and brown colors and rough texture. The second stage shows the spices ground to a fine, crumbly dark brown powder coating the bowl. The third stage has chopped green and red vegetables, soft and mixed, sitting on top of some powder with a wet and chunky texture. The final stage shows a thick, smooth orange-brown sauce with tiny bits of ingredients visible, with a spoon sticking into it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like chopped coriander leaves, a sprinkle of roasted cumin powder, or even a pinch of freshly grated coconut add freshness and texture contrast to the pachadi. These small touches make each bite feel vibrant and exciting.

Side Dishes

Nethi Beerakaya Pachadi pairs wonderfully with hot steamed rice and a simple dal or sambar. It also complements crispy snacks such as dosas or idlis, acting as a cooling yet flavorful dipping sauce. It’s a versatile side that fits effortlessly into a traditional South Indian meal or even a casual lunch.

Creative Ways to Present

For a charming presentation, serve the pachadi in small, colorful bowls or hollowed-out mini bell peppers. You can also layer it with a dollop of fresh yogurt and a drizzle of tempered oil for visual appeal. Adding a few fried curry leaves atop the dish offers an aromatic finish that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe keeps well in an airtight container in the refrigerator for up to 2 days. Because this pachadi contains fresh vegetables, it’s best enjoyed soon after making to savor its vibrant textures and flavors fully.

Freezing

Freezing is not recommended for this pachadi, as the okra and tomatoes tend to become mushy upon thawing, compromising the dish’s signature refreshing texture and taste.

Reheating

If you prefer to eat it warm, gently reheat the pachadi on the stove with a splash of water to loosen the consistency. However, the fresh, cool version is typically preferred to keep that clean, tangy raita vibe.

FAQs

Can I use regular okra instead of nethi beerakaya (Thai okra)?

Yes, regular okra can be used as a substitute. However, nethi beerakaya tends to be more tender and less slimy, so the texture might vary slightly.

Is tamarind paste necessary in the Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe?

Tamarind paste adds a unique tang that balances the nuttiness and mild spices. If unavailable, you can use a small splash of lemon juice as an alternative, though the flavor will be different.

Can I make this pachadi vegan?

Absolutely! This recipe is naturally vegan-friendly as it doesn’t include dairy or animal products. Just make sure any tempering oil is plant-based.

How spicy is the dish?

The dry red chilies give a mild to moderate heat, which you can adjust to personal preference by reducing or increasing their number.

Can I prepare this recipe ahead for a party?

Yes, but it’s best to prepare it on the same day or the night before and store it in the refrigerator. Fresh tempering just before serving keeps the flavors lively and appealing.

Final Thoughts

I genuinely encourage you to try the Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe soon because it’s one of those simple yet unforgettable dishes that bring so much joy to a meal. Its perfect marriage of flavors and textures will likely make it a favorite at your table, whether for everyday dinners or festive occasions. Enjoy creating and sharing this delightful pachadi with those you love!

Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe

Ingredients You’ll Need