Pachi Pulusu Recipe is a no cook, raw tamarind stew. It is a very common dish in Telangana and Andhra states in India. It is mainly traditional summer dish made with tamarind juice, onions and green chillis.
Regular tempering is added to pachi pulusu to infuse the flavours. Pachi pulusu is light, tangy and subtle tasted dish. It is served during summers along with plain toor dal or mudda pappu as we call it.
Chopped onions and roasted green chillis are mixed with hands to release the juices. Thin tamarind juice is added along with salt. Jaggery is also added to neutralize tanginess of the tamarind. As mentioned above simple tempering is done. Need not mention about coriander and curry leaves.
Pachi Pulusu recipe is a quick and popular alternative for many Telugu states as it is made without any heat and can be made in no time. Tamarind juice keeps the body cool during the hot summer days.
Key Ingredients in Pachi Pulusu:
Tamarind Juice: Soak tamarind for 15 minutes and extract the juice of it. Take very thin tamarind juice.
Onions: Finely chip onions and mix in tamarind juice.
Green Chillis: Roast green chillis or we can finely chop them and add too. We can add them any which way we want.
Salt and jaggery: Add salt to taste and little jaggery or sugar (any sweetner) to neutralize tamarind tanginess.
Pachi Pulusu Recipe | Raw Tamarind Stew
Ingredients
- 1 Onion
- 2 Green Chillis
- Salt to Taste
- 1/4 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 Tbsp Tamarind
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 2 Red Chillis
- 4 to 5 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Soak tamarind for 5 minutes and extract thin juice of it.
- Finely chop onion.
- Roast green chillis till they turn soft.
- We can finely chop green chillis and add too.
- In a mixing bowl add finely chopped onions.
- Mash roasted green chillis with hands.
- Add salt and again Mash onion and green chillis with hand.
- This would infuse the taste into the pulusu well.
- Add tamarind juice.
- Salt to taste. Add finely chopped coriander leaves too.
- Heat oil in a pan, add red chillis.
- Fry them and then add mustard seeds and cumin seeds.
- Once they start spluttering add curry leaves and turmeric powder.
- Add the tadka to the pulusu.
- Add jaggery and coriander powder.
- Mix them all well and serve.
- Serve Pachi Pulusu with rice and mudda pappu, Or serve it as it is.