Telangana style Pachi Pulusu Recipe | Raw Tamarind Rasam

Pachi Pulusu Recipe is a spicy, sour, tangy, and flavorful tamarind-based stew. It is a popular side dish recipe from Telangana, a South Indian state in India. You can serve it as a soup during the summer season or pair it with hot steamed rice for the main course.

pachi pulusu recipe

What is Pachi Pulusu?

“Pachi Pulusu” is a traditional dish from the Telangana and Andhra Pradesh regions of India. “Pachi” means “raw” or “uncooked,” while “Pulusu” refers to a tangy and flavorful soup or stew typically made with tamarind as the base ingredient. Therefore, when combined, “Pachi Pulusu” literally means “Raw Tamarind Soup” or “Uncooked Tamarind Stew.”

Unlike cooked dishes where ingredients are simmered or cooked together, Pachi Pulusu does not need cooking other than tempering.

What makes Pachi Pulusu unique? -is its combination of tanginess from the tamarind, subtle sweetness from jaggery, and a medley of spices.

About Pachi Pulusu Recipe

Pachi Pulusu Recipe is an easy preparation wherein the ingredients are combined raw or lightly crushed, and a tempering is poured on the top.

What makes pachi pulusu unique? is that it is not cooked after pouring the tempering.

In this pachi pulusu recipe, the tanginess and freshness from the tamarind perfectly complement the spiciness of the chilies and other ingredients.

This recipe is an easy and quick alternative for many South Indians as it is made with lentils, tomatoes, and specific ground spices.

Spices and herbs not only add delicious flavours but they are also packed with health-benefiting antioxidants.

For these reasons, it has become one of the favorites and frequently made recipes at home. It is also a great option when you want to have a light lunch or dinner.

This recipe will give you a spicy taste. The recipe is just a guideline to show how I made it. You can always tweak the recipe to do it your own way!

Reasons to try

Easy to make.

Minimal cooking.

Minimal ingredients.

Packed with flavors.

Suitable for all age groups.

Apt for light lunch or dinner.

Vegetarian and Vegan.

andhra-style-pachi-pulusu-recipe

Pro Tips

1. Use fresh tamarind: For the best flavor, use fresh tamarind pulp rather than pre-packaged tamarind paste. Soak tamarind in warm water and extract the pulp for an authentic tangy taste.

2. Balance the flavors: Adjust the number of green chilies and red chilies according to your spice preference.

3. Consistency: Adjust the quantity of water based on your preference – add more water for a thinner consistency or less water for a thicker texture.

4. Let it sit: Once the dish is ready, let it sit for some time. The resting time allows spices to mature and make the dish taste more flavourful.

Ingredients

Tamarind: I prefer to use fresh tamarind for the best taste. However, you can use readymade store-bought tamarind paste. Adjust the quantity as per your taste preference.

Chilies: Dry red chilies and green chilies for spice.

Others: onion, curry leaves, coriander leaves, salt, and jaggery.

Tempering: oil, mustard seeds, cumin, curry leaves, and turmeric powder.

Water: to adjust the consistency.

Garnishing: coriander leaves.

How to make Pachi Pulusu (step-by-step)

Step 1: Prepare Tamarind Pulp

1. Soak the fresh tamarind in 1 cup of warm water for about 15-20 minutes.

2. Squeeze and extract the pulp from the tamarind using your fingers or a spoon. Discard the fibrous parts and seeds.

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Step 2: Prepare Pachi Pulusu

3. Place the roti wire rack over a gas stove burner. Spread the dry red chilies and green chilies in a single layer. Roast until the chilies turn black. Make sure not to burn them.

Using a pair of tongs, gently rotate them to roast evenly on all sides. Keep them aside to cool down slightly.

Note: I follow this process as it imparts a smoky flavor.

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4. Transfer the roasted chilies into the mortar. Hold the pestle firmly in one hand and use it to press down and crush the roasted chilies in the mortar.

Use a circular motion with the pestle to grind the roasted chilies against the bottom and sides of the mortar. Continue grinding until the chilies start to break down into smaller pieces.

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5. In a mixing bowl, add chopped onion, crushed chilies, curry leaves, coriander leaves (cilantro), salt, and jaggery. Gently crush them with your fingers.

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6. Add the tamarind pulp and 1.5 cups of water. Mix well.

Taste test and adjust the spiciness and saltiness according to your preference.

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Step 3: Prepare Tempering

7. Heat oil in a small pan over medium heat. Once the oil is hot, add mustard seeds and cumin. Allow them to splutter.

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8. Add curry leaves and turmeric powder. Saute until the leaves turn crisp.

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9. Pour the hot tempering (tadka) over the tamarind mixture.

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10. Mix everything well to combine. Garnish with coriander leaves.

Let it sit for about 30 minutes to 1 hour before serving. This allows the flavors to mature and develop.

Pachi Pulusu is ready. Serve at room temperature or chilled as a refreshing side dish with steamed rice or as a tangy soup.

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Serving Suggestions

Pachi Pulusu is typically served as a side dish with rice or rice and mudda pappu (plain cooked lentils) combo.

I like to have different side dishes like fry items (veg or non veg), papad, etc. I have already shared a few stir-fry recipes: – Dondakaya Vepudu, Raw Banana Fry, Beans Masala Fry, Beetroot Chana Dal Fry, Brinjal Fry.

The refreshing tanginess and zesty flavors of pachi pulusu make it a popular choice as a beverage on a sweltering day.

raw-tamarind-rasam

Storage Suggestions

Refrigerate the leftover pachi pulusu in an air-tight container. Consume it within 2-3 days.

Pachi pulusu tastes better the next day as the flavors intensify over time.

Before serving, you can heat it until warm. Do not let it boil, as it can alter the taste.

More Related Recipes

Buttermilk Rasam

Tomato Rasam

Garlic Pepper Rasam

If you’ve tried this easy Pachi Pulusu Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

easy and quick rasam recipe

Telangana style Pachi Pulusu Recipe | Raw Tamarind Rasam

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Pachi Pulusu is a traditional South Indian dish known for its tangy and refreshing flavors. What sets Pachi Pulusu apart is its raw preparation method, where ingredients are combined without cooking to preserve the natural tanginess of the tamarind. It can be enjoyed as a chilled beverage on hot days or served with steamed rice as a side dish.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine South Indian
Servings 4 people

Ingredients
  

  • 1 lemon sized Fresh Tamarind
  • 2.5 cups Water
  • 2-3 numbers Green Chilies
  • 2-3 numbers Dry Red Chilies
  • 1 small Onion (chopped or sliced)
  • 5-6 numbers Curry leaves
  • 2 tbsps Coriander leaves (roughly chopped)
  • small piece Jaggery
  • Salt to taste

Tempering

  • 1 tsp Oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1/8 tsp Turmeric powder

Garnishing

  • 2 tbsp Coriander leaves

Instructions
 

Prepare Tamarind Pulp

  • Soak the fresh tamarind in 1 cup of warm water for about 15-20 minutes.
  • Squeeze and extract the pulp from the tamarind using your fingers or a spoon. Discard the fibrous parts and seeds.

Prepare Pachi Pulusu

  • Place the roti wire rack over a gas stove burner. Spread the dry red chilies and green chilies in a single layer. Roast until the chilies turn black. Make sure not to burn them.
  • Using a pair of tongs, gently rotate them to roast evenly on all sides. Keep them aside to cool down slightly.
  • Transfer the roasted chilies into the mortar. Hold the pestle firmly in one hand and use it to press down and crush the roasted chilies in the mortar.
  • Use a circular motion with the pestle to grind the roasted chilies against the bottom and sides of the mortar. Continue grinding until the chilies start to break down into smaller pieces.
  • In a mixing bowl, add chopped onion, crushed chilies, curry leaves, coriander leaves (cilantro), salt, and jaggery.
  • Add the tamarind pulp and 1.5 cups of water. Mix well.
  • Taste test and adjust the spiciness and saltiness according to your preference.

Prepare Tempering

  • Heat oil in a small pan over medium heat. Once the oil is hot, add mustard seeds and cumin. Allow them to splutter.
  • Add curry leaves and turmeric powder. Saute until the leaves turn crisp.
  • Pour the hot tempering (tadka) over the tamarind mixture.
  • Mix everything well to combine. Garnish with coriander leaves.
  • Let it sit for about 30 minutes to 1 hour before serving. This allows the flavors to mature and develop.
  • Pachi Pulusu is ready. Serve at room temperature or chilled as a refreshing side dish with steamed rice or as a tangy soup.

Notes

Use fresh tamarind pulp for the best flavor. Adjust the amount of tamarind based on how tangy you want the Pachi Pulusu to be.
Control the spiciness by varying the number of  dry red chilies and green chilies. You can reduce the numer of chilies for a milder flavor or increase the quantity for a spicier Pachi Pulusu.



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