Loading...
A refreshing, uncooked tamarind rasam from Andhra Pradesh. This tangy, sweet, and spicy 'pulusu' is made with raw onions and a simple tempering, perfect to serve with hot rice on a warm day.
Prepare the Tamarind Base: Soak the tamarind in 1 cup (240 ml) of warm water for about 15 minutes. Once softened, squeeze the tamarind thoroughly with your hands to extract all the pulp. Strain this liquid into a large bowl, discarding the fibers and seeds. Add the remaining 1.5 cups (360 ml) of water to the bowl and mix well.
Combine Raw Ingredients: To the tamarind water, add the finely chopped red onion, slit green chilies, jaggery powder, and salt. Using your hands, gently crush the onions into the mixture for about 30 seconds. This helps release their flavor. Stir in the chopped coriander leaves.
Prepare the Tempering (Tadka): Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-40 seconds. Then, add the cumin seeds and broken dried red chilies, and sauté for another 20 seconds.
Finish the Tempering: Add the curry leaves and asafoetida to the pan. Be cautious as the curry leaves will splutter. Sauté for 10 more seconds until the leaves are crisp, then immediately turn off the heat.
Combine and Rest: Pour the hot tempering directly over the tamarind and onion mixture in the bowl. Stir everything well to combine. Let the Pachi Pulusu rest for at least 15-20 minutes to allow the flavors to meld beautifully. Serve at room temperature with hot steamed rice and a dollop of ghee.
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A refreshing, uncooked tamarind rasam from Andhra Pradesh. This tangy, sweet, and spicy 'pulusu' is made with raw onions and a simple tempering, perfect to serve with hot rice on a warm day.
This andhra recipe takes 15 minutes to prepare and yields 4 servings. At 96.39 calories per serving with 1.49g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Roast 2-3 cloves of garlic on an open flame until charred. Crush them lightly and add to the pulusu along with the onions for a smoky, garlicky flavor.
Add finely chopped raw mango or cucumber for extra crunch and freshness.
Add a tablespoon of finely chopped mint leaves along with the coriander for a different aromatic profile.
Tamarind is a natural laxative and has been used for centuries to aid digestion and relieve constipation. The spices like cumin and asafoetida also help in reducing gas and bloating.
The raw red onions, curry leaves, and tamarind are packed with antioxidants like quercetin and polyphenols, which help combat oxidative stress and inflammation in the body.
This dish is often consumed during hot weather as it is very hydrating and has a cooling effect on the body, helping to prevent heat-related issues.
Pachi Pulusu translates to 'raw stew' or 'raw tamarind soup'. It's a traditional, uncooked rasam from the Andhra and Telangana regions of India, known for its unique combination of tangy, sweet, and spicy flavors from raw ingredients.
Yes, Pachi Pulusu is generally healthy. It is low in calories and fat, and rich in antioxidants from onions and spices. Tamarind is known to aid digestion. The use of jaggery instead of refined sugar also provides some minerals.
One serving of Pachi Pulusu (approximately 1 cup) contains about 75-85 calories, primarily from the oil used in tempering and the jaggery.
While raw onions are a key ingredient for the authentic taste and texture, you can make it without them. The flavor profile will be different but still enjoyable. You could add finely chopped cucumber for a similar crunch.
Pachi Pulusu is best consumed fresh on the day it is made. You can store it in an airtight container in the refrigerator for up to 24 hours, but the raw onions may become stronger in flavor over time.