A quick “no-cook” rustic Andhra special rasam… Pachi pulusu made with minimal ingredients. A perfect summer dish, this is served with hot steaming rice or as a cold soup. Light and tangy, it is usually prepared with tamarind extract. Sometimes stewed raw mango pulp is used as a base. The smoky flavour from charred green chillies adds to its delicious tongue tickling taste.
This delicacy is so versatile that you can combine it with several food preparations… Pongal, arisi uppma, ragi mudde, mini idlies soaked in pachi pulusu… The list is endless.
Ingredients for Pachi Pulusu Recipe
- Tamarind 1 lemon size
- Green chilly 4
- Finely chopped onions 1 tbsp
- Sesame oil 1 tsp
- Red chilly 3
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Curry leaves a few
- Coriander leaves few
- Black sesame seeds 1/2tsp
Preparation Method:
- Extract the juice of tamarind in 2 cups of water.
- Place the chopped onions mad coriander leaves in a bowl.
- Charr the green chillies on the stove and add to the onions.
- Add the required salt
- Crush the mixture with your hands till all mix well.
- Pour the tamarind extract into the crush mixture and mix well.
- Heat oil in a tempering ladle. Temper mustard, Cumin seeds, curry leaves and red chilly.
- Pour the tempering into the pulusu
- Dry roast sesame seeds and crush them in a mortar. Sprinkle this on the pulusu.
- Mix well. Cover and allow all the flavours to infuse into the tamarind extract.
- Serve after an hour.
