Andhra Style Pachi Pulusu Recipe – Raw Tamarind Rasam
Andhra cuisine is known for its bold and tangy flavors, and one of the most refreshing dishes from this region is Pachi Pulusu, also known as Raw Tamarind Rasam. This flavorful dish is a perfect blend of tamarind’s sourness, jaggery’s sweetness, and the aromatic tempering of spices. Pachi Pulusu is typically served as a tangy soup with hot steamed rice, making it a comforting meal for any lunch.
Ingredients for Andhra Style Pachi Pulusu
| Ingredient | Quantity |
|---|---|
| Tamarind Water | 2 cups |
| Onion (sliced) | 1 |
| Green Chili (smoked) | 2 |
| Coriander (Dhania) Leaves | 1 sprig |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chili | 2 |
| Garlic (crushed) | 4 cloves |
| Sunflower Oil | For tempering |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Andhra
- Course: Lunch
- Diet: Vegetarian
Instructions for Making Andhra Style Pachi Pulusu
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Roast the Green Chilies: Begin by dry roasting the green chilies in a pan until they are completely roasted and aromatic. Once roasted, finely chop the chilies and transfer them to a bowl.
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Prepare the Tamarind Base: In the same bowl, add the tamarind water, freshly chopped coriander leaves, jaggery, and the sliced onion. Stir the mixture and check for salt, adding more if needed. If the tamarind water is too tangy for your taste, balance the flavor by adding a bit more jaggery.
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Tempering the Spices: In a separate small pan, heat sunflower oil over medium heat. Add mustard seeds and cumin seeds to the hot oil, allowing them to splutter for about 10 seconds. This process releases the flavors of the spices.
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Add Curry Leaves and Aromatics: To the spluttering seeds, add the curry leaves, a pinch of asafoetida (hing), dry red chilies, and crushed garlic. Allow the curry leaves to crackle for another 10 seconds to infuse the oil with their aroma.
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Combine and Serve: Pour the hot tempering over the tamarind water mixture (pachi pulusu). Stir well to combine all the ingredients.
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Serving Suggestion: Serve the Pachi Pulusu hot, accompanied by steamed rice, a vegetable palya (side dish), and Gor Keri (a tangy mango relish) for a wholesome, satisfying Andhra-style lunch.
Tips for the Perfect Pachi Pulusu:
- Adjust the Sweetness: If the dish turns out too sour from the tamarind, you can always add a little more jaggery to balance the flavors.
- Spice Level: The green chilies add a mild heat, but feel free to adjust the number of dry red chilies or green chilies based on your spice tolerance.
- Use Fresh Tamarind: Fresh tamarind pulp or water provides the best flavor. If you use a tamarind concentrate, adjust the quantity accordingly to avoid overpowering the dish.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~50-60 kcal |
| Carbohydrates | ~11g |
| Protein | ~1g |
| Fat | ~1g |
| Fiber | ~2g |
| Sodium | ~300mg |
Pachi Pulusu is the epitome of simplicity and flavor, perfect for anyone looking to explore authentic Andhra cuisine. Whether you’re a fan of tangy soups or looking for something new to spice up your lunch menu, this refreshing raw tamarind rasam is bound to win your heart.
