Pacchi Pulusu” (Raw Rasam in English) is the most common and popular dish in the Telugu states. It is also known as “Pedinti Pulusu” ( literal meaning -poor man’s Rasam). It signifies that this could be easily made in any household. This Rasam is tangy, and the prominent taste of Pacchi Pulusu comes from the tamarind and other spices that go in. It can be made quicker and easier because the ingredients used are few. Pachi Pulusu is a perfect side dish for afternoon meals, and it goes well with rice. In summer, the major component, raw tamarind pull, is replaced by raw mango pulp because of its availability in the summer and serves as. Best alternative too. The Tangy flavour remains intact.
Ingredients
- 5 Green Chillies
- Oil-4 drops
- 3 Dry chillies
- 1 tsp cumin
- ½ bunch of coriander with stems
- Sea salt (as required)
- 500ml tamarind juice
- One large onion (chopped)
- Three green chillies ( chopped)
- 1sprig curry leaves
- ½ tsp turmeric
- One small tomato (chopped)( optional)
- 1 tsp mustard seeds
- 1 tsp sesame powder
Directions
- Soak tamarind in water for 20 min, then remove the juice in a bowl. Make sure you get about 500ml of extract.
- Roast green chillies on the flame till it changes colour. This is what adds the primary flavour to Pachi Pulusu.
- Take a small bowl of crushed, chopped green chillies and onions with your hands and add the sea salt. (sea salt is highly recommended here because it gives a unique taste then adding common salt, and make sure not to add excessive sea salt into the Pachi pulusu)
- Add mashed green chillies, onion,n, and salt mixture to the tamarind juice.
- For tempering, take a pan to add oil, mustard seeds, cumin seeds, red chillies dried, curry leaves. Once it is done, add the mixture to Tamarind juice.
- Lastly, add chopped coriander leaves, tomato, and sesame powder if required.
- That’s it; PachiPulusu is ready to serve with some hot rice.
Tip: when replacing tamarin extract with mango pulp, make sure the pulp is made out of good-quality raw green mangoes.
