Pachi Pulusu
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.
For 4 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Finish the Tempering: Add the curry leaves and asafoetida to the pan
- a.Be cautious as the curry leaves will splutter. Sauté for 10 more seconds until the leaves are crisp, then immediately turn off the heat.
- 5
Step 5
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, lightly crush the chopped onions with salt before adding them to the tamarind water. This helps release their juices.
- 2To achieve a smoky aroma, you can roast the green chilies directly on an open flame until the skin is slightly charred before slitting and adding them.
- 3Adjust the jaggery and green chilies to find your perfect balance of sweet, tangy, and spicy.
- 4This dish tastes even better after resting for an hour, allowing the raw onion flavor to mellow and infuse into the pulusu.
- 5Always pour the hot tempering into the room-temperature pulusu, not the other way around, to preserve the raw flavors.
Adapt it for your goals.
Smoky Garlic Version
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.
Vegetable AdditionVegetable Addition
Add finely chopped raw mango or cucumber for extra crunch and freshness.
Herb VariationHerb Variation
Add a tablespoon of finely chopped mint leaves along with the coriander for a different aromatic profile.
Why this is on our healthy list.
Aids Digestion
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.
Rich in Antioxidants
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.
Natural Body Coolant
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.
Frequently asked questions
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.