Pacchi pulusu is a kind of Rasam/stew which is made of Tamarind extract, Onions and simple tempering along with regular Indian spices. It is a well-known, traditional recipe made in Telangana every household. This is a very easy and quick recipe, tastes really good when it is chilled. This dish usually served along with Barada or Pesarapappu (Moong dal curry)/Mudda pappu/chappati pappu and Rice.
What is a PULUSU??
Pulusu is a kind of rasam/stew made using the tamarind as the acidic property and In my home state, Telangana we use TAMARIND in our daily home meals like this Pulusu, in Curries, Chutneys, etc.,
What makes this PACCHI PULUSU special??
This dish got its name as pacchi pulusu, where as pacchi means raw, no heating or boiling is required in this dish except tempering, pulusu means kind of rasam made with tamarind,onions and very few spices.
Adding raw onions and no cooking of tamarind extract is what makes this dish unique and special from other kind of pulusu.
Adding the roasted green chilli on open flame is the authentic way to enhances the flavor of this dish. In ancient times of cooking, people used to cook this chilli on hot embers and use it in dish, imagining the earthy it would have obtained from that makes me immensely happy.
Check out this delicious dishes that goes well Pacchi pulusu
PACCHI PULUSU/TAMARIND RAW RASAM
A rustic flavorful stew yet so easy and quick to make, works as great accompaniment of rice and Dals.
Servings: 2 people
Equipment
- Mini skillet
Ingredients
- ½ cup Tamarind extract
- 1 Onion thinly sliced
- 1 tbsp Sesame seeds powder roasted and powdered
- 1 tsp Sesame seeds
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 Garlic clove
- 2 Green chili
- Salt to taste
- 1 tsp Turmeric powder
- 1 tbsp Oil
- 8-10 Curry leaves
- 2 Whole dry red chillies
- 1 tbsp Cilantro finely chopped
- 1½ cup Water
Instructions
- Soak the tamarind and extract the pulp and mix it with water.
- Add in sesame seed powder, salt and grated jaggery to the water and mix well until jaggery melts completely
- On open flame roast the green chilli by the help of fork(I insert the fork into green chilli and hold it to roast on open flame)
- In a mortal and pestle add in garlic clove, cumin seeds and roasted green chillies and mince them to a fine paste and add them tamarind mix
- Heat a tempering pan and add oil enough for tempering, Add in mustard seeds, cumin seeds, curry leaves, sesame seeds, dry red chillies.
- Once the sesame seeds starts to pop off the stove add in turmeric powder, and transfer the tempering to the tamarind mixture
- Add in chopped cilantro, sliced onion and give it a good stir.
- Serve it with warm rice accompanied by Alugadda barada or Boiled pigeon peas.
Notes
- You can opt out jaggery if you don’t prefer sweetness.
- Please do not skip on adding the raw onions, as it gives the dish a unique flavor profile.
- Adding sesame seed powder is optional as well.
STEP BY STEP INSTRUCTIONS BELOW WITH PICTURES:
- Soak the tamarind and extract the pulp and mix it with water.
- Add in sesame seed powder, salt and grated jaggery to the water and mix well until jaggery melts completely
- On open flame roast the green chilli by the help of fork(I insert the fork into green chilli and hold it to roast on open flame)
- In a mortal and pestle add in garlic clove, cumin seeds and roasted green chillies and mince them to a fine paste and add them tamarind mix
- Heat a tempering pan and add oil enough for tempering
- Add in mustard seeds, cumin seeds, curry leaves, sesame seeds, dry red chillies.
- Once the sesame seeds starts to pop off the stove add in turmeric powder, and transfer the tempering to the tamarind mixture
- Add in chopped cilantro, sliced onion and give it a good stir.
- Serve it with warm rice accompanied by Alugadda barada or Boiled pigeon peas.
NOTES
- You can opt out jaggery if you don’t prefer sweetness.
- Please do not skip on adding the raw onions, as it gives the dish a unique flavor profile.
- You can skip adding sesame powder as well if you don’t prefer.
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