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Nethi Beerakaya Pachadi (Thai Okra Raita) Recipe

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4 from 239 reviews

Nethi Beerakaya Pachadi is a traditional South Indian chutney made with Thai Okra (Nethi Beerakaya) and tomatoes, flavored with tamarind and a tempering of spices. This tangy and mildly spicy chutney pairs wonderfully with steamed rice or dosas, offering a unique blend of flavors and textures.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 Medium Nethi Beerakaya (Thai Okra or Silk Squash)
  • 2 Medium Tomatoes, chopped
  • 2 teaspoons Tamarind paste
  • To taste Salt

Spice and Dal Mix

  • 2 teaspoons Oil
  • 1 tablespoon Chana dal
  • 1 tablespoon Urad dal
  • 1 teaspoon Mustard seeds
  • 3-4 Dry Red Chilies
  • 2 tablespoons Sesame seeds

Tempering (Optional but Recommended)

  • 2 teaspoons Oil
  • ½ teaspoon Chana dal
  • ½ teaspoon Urad dal
  • ½ teaspoon Mustard seeds
  • 1 Dry red chili

Instructions

  1. Prepare Ingredients: Wash the Nethi Beerakaya thoroughly to remove any dirt or sticky residue, then chop into small pieces. Chop the tomatoes as well and keep tamarind paste ready.
  2. Roast Dals and Spices: Heat 2 teaspoons of oil in a pan over medium heat. Add chana dal, urad dal, mustard seeds, dry red chilies, and sesame seeds. Roast until they turn golden brown and aromatic, stirring frequently to avoid burning.
  3. Grind the Roasted Mixture: Allow the roasted mixture to cool slightly, then grind it coarsely or finely according to preference, setting aside.
  4. Cook Nethi Beerakaya and Tomatoes: In the same pan, add the chopped Nethi Beerakaya and tomatoes. Sauté for about 5-7 minutes until they soften and blend well together.
  5. Add Tamarind and Salt: Stir in 2 teaspoons of tamarind paste and salt to taste. Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
  6. Combine Ground Spice Mix: Add the ground roasted dal and spice powder to the cooked vegetable mixture. Stir well to incorporate all flavors evenly.
  7. Prepare Tempering: In a small pan, heat 2 teaspoons oil. Add ½ teaspoon chana dal, ½ teaspoon urad dal, ½ teaspoon mustard seeds, and one dry red chili. Fry until the dals are golden and mustard seeds splutter.
  8. Final Step – Tempering: Pour the tempering over the pachadi and mix gently. This enhances the aroma and taste of the chutney.
  9. Serve: Serve Nethi Beerakaya Pachadi fresh with steamed rice, idli, dosa, or as a side condiment in a South Indian meal.

Notes

  • You can adjust the number of dry red chilies according to desired spice level.
  • If tamarind paste is not available, you can soak a small ball of tamarind in warm water and squeeze out the juice.
  • Tempering adds a traditional flavor and is highly recommended.
  • Nethi Beerakaya is sticky in texture; rubbing with salt before cooking helps reduce the sliminess.
  • Store leftover pachadi in an airtight container in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chutney
  • Method: Stovetop
  • Cuisine: South Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/nethi-beerakaya-pachadi-thai-okra-raita-recipe/