Pachi Pulusu
A light, tangy Andhra-style raw tamarind broth with onion, green chili, and a simple tempering. It is refreshing, sharp, and deeply comforting with hot rice on warm days when you want something quick and full of flavor.
For 4 servings
- prep · ~15 min
Soak the tamarind.
Place the tamarind in warm water and let it soak until soft. Squeeze well with your fingers and strain to get a smooth, tangy extract.
- mix · ~3 min
Mix the pulusu base.
1.Pour the tamarind extract into a bowl.2.Add the chopped onion, green chili, jaggery, and salt.3.Add the remaining water and mix well until the jaggery dissolves.4.Stir in the chopped coriander leaves. - temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, dried red chili, curry leaves, and asafoetida.4.Cook for a few seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - assemble · ~5 min
Pour the tempering into the pulusu.
Carefully pour the hot tempering over the tamarind mixture and stir well. Let it sit for 5 minutes so the flavors come together.
- serve
Serve with hot rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Strain the tamarind extract well so the broth stays smooth and free of fibers or grit.
- 2Finely chop the onion and green chili so their sharpness spreads evenly through the raw pulusu.
- 3Taste the tamarind extract before adding all the water; sourness varies, so adjust dilution as needed.
- 4Let the hot tempering hit the bowl while it is still sizzling for the best aroma and depth.
- 5Rest the pulusu for at least 5 minutes before serving so the onion softens slightly and the flavors meld.
- 6Serve with very hot rice and a little ghee if you want to round out the sharp tamarind edge.
- 7If making ahead, refrigerate and stir again before serving because the onion and herbs settle at the bottom.
Adapt it for your goals.
Low-oil
Use just a few drops of oil for the tempering or reduce the quantity slightly if you want the same tangy profile with a lighter finish.
spicierSpicier
Add an extra green chili or crush the dried red chili into the broth for a sharper Andhra-style heat.
garlicGarlic
Add lightly crushed garlic to the tempering for a more robust, rustic flavor that pairs especially well with hot rice.
no onionNo-onion
Skip the raw onion for a cleaner, lighter pulusu that keeps longer and suits those avoiding onion.
Why this is on our healthy list.
Light and Hydrating
This thin tamarind-based broth is water-rich and feels light, making it especially comforting in warm weather.
Plant-Based Ingredients
Made from tamarind, onion, chilies, herbs, and spices, this dish fits well into a simple plant-based meal.
Digestive Spice Support
Cumin, asafoetida, curry leaves, and tamarind are traditionally used in everyday cooking for their warming, digestive character.
Frequently asked questions
Yes, you can make it a few hours ahead and chill it, but it tastes brightest on the same day. Stir well before serving.
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