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A classic Andhra raw tamarind stew with smoky, flame-roasted eggplant. This no-cook pulusu is a burst of tangy, spicy, and sweet flavors, perfect to mix with hot rice.
For 4 servings
Prepare the Tamarind Extract: Soak the tamarind in 2 cups of warm water for about 15-20 minutes. Squeeze the pulp thoroughly with your hands to extract all the juice. Strain the liquid through a fine-mesh sieve into a large bowl, pressing on the solids to get maximum extract. Discard the leftover pulp and seeds.
Roast the Eggplant: Wash and dry the eggplant. Prick it a few times with a fork or knife to prevent it from bursting. Roast it directly over a medium gas flame, turning it every few minutes with tongs, until the skin is completely charred and blackened, and the flesh is very soft. This will take about 10-15 minutes. Set aside on a plate to cool completely.
Create the Pulusu Base: Once the eggplant is cool enough to handle, carefully peel off all the charred skin. Place the soft, smoky pulp in the bowl with the tamarind extract. Mash the eggplant well with a fork or your hands. Add the finely chopped onion, slit green chilies, grated jaggery, salt, and half of the chopped coriander leaves. Mix everything together thoroughly, preferably using your hands to gently squeeze and combine the ingredients, which helps release their flavors.
Prepare the Tempering (Tadka): Heat oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30-45 seconds until the dal turns a light golden brown. Add the curry leaves and hing, and be cautious as they will splutter. Sauté for another 10 seconds. Finally, add the turmeric powder, give it a quick stir, and immediately turn off the heat.
Combine and Serve: Immediately pour the hot tempering over the eggplant and tamarind mixture. Stir well to combine. Garnish with the remaining fresh coriander leaves. Let the pulusu rest for at least 15-20 minutes before serving to allow the flavors to meld and the raw onion to mellow slightly. Serve at room temperature with hot steamed rice and a dollop of ghee.
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A classic Andhra raw tamarind stew with smoky, flame-roasted eggplant. This no-cook pulusu is a burst of tangy, spicy, and sweet flavors, perfect to mix with hot rice.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 172.65 calories per serving with 3.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
For a nutty flavor and thicker consistency, add 2 tablespoons of roasted and coarsely crushed peanuts or sesame seed powder to the pulusu base.
Add 2-3 cloves of freshly crushed garlic to the tempering along with the cumin seeds for a pungent, garlicky aroma.
Incorporate finely chopped raw bell peppers (capsicum) or cucumber along with the onions for an added layer of crunch and freshness.
Tamarind is known for its natural mild laxative properties, while the high fiber content in eggplant promotes healthy digestion and regular bowel movements.
Eggplant contains nasunin, an antioxidant that protects brain cells. Tamarind, turmeric, and other spices are also packed with antioxidants that help fight free radicals in the body.
As a water-based stew, this pulusu helps in hydration. Tamarind is also known in traditional medicine for its body-cooling properties, making this a great dish for warmer weather.
Spices like turmeric (containing curcumin) and hing (asafoetida) used in the tempering have powerful anti-inflammatory benefits that can help reduce inflammation in the body.
Yes, it is a very healthy dish. It's plant-based, low in fat, and rich in fiber from the eggplant and onions. The use of tamarind and spices like turmeric also adds various health benefits, including anti-inflammatory properties.
One serving of Vankaya Pachi Pulusu (approximately 1 cup or 285g) contains around 150-160 calories. The majority of the calories come from the oil used in the tempering.
While roasting provides the essential smoky flavor, you can also boil or steam the eggplant until soft. However, the authentic taste of the dish will be significantly different without the smokiness.
It is traditionally served at room temperature, mixed with hot steamed rice. A dollop of ghee on top of the rice enhances the flavor beautifully. It can also be served as a side with rotis or as a light soup.
This pulusu is best consumed fresh on the day it is made due to the raw onions. However, you can refrigerate leftovers in an airtight container for up to 24 hours. The flavor of the raw onion will become stronger over time.