Pachi pulusu under 30 minutes: best recipe

Pachi pulusu is one of many types of raw tamarind rasam. It is a traditional spicy and tangy dish from South India, Andhra cuisine.

Rasam is a stew or soup typically served as a chilled beverage or as a side dish with hot steamed rice. Rasam is known for its tangy flavor, and it has different variations of preparation.

What makes pachi pulusu different is the fact that ingredients do not have to be cooked to make the meal, that’s the reason it is called “pachi”.

In Telugu, one of many Indian languages, pachi means raw or uncooked. So, pachi pulusu is a raw tamarind rasam.

What do I need to make pachi pulusu?

Pachi pulusu needs unique tropical ingredients. The ingredients vary depending on the recipe you follow. Vankaya pachi pulusu requires eggplant, but today I’ll share a tamarind pachi pulusu recipe.

Ingredients

• 1 cup tamarind pulp or tamarind juice
• 2-4 green chilies or red chilli
• 8-10 curry leaves
• 1/2 teaspoon mustard seeds (or cumin seeds)
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon turmeric powder
• 2 tablespoons jaggery
• Salt to taste
• Optional: vegetables like tomato, onion, red chilli, garlic, green mango

Instructions for pachi pulusu recipe

Although there are many raw tamarind rasam recipes, I’ll present you my favorite easy pachi pulusu recipe (raw tamarind rasam recipe).

Step-by-step guide

1. Take a dry tamarind and soak the raw tamarind in 2 cups of warm water. Usually, a ball-sized tamarind is softened in 15 or 20 minutes.
2. Then discard all seeds and fibers, and extract the tamarind pulp by squeezing the tamarind in a small bowl. Or, you just may use the juice instead.
3. Heat oil, (1 tablespoon) in a pan and roast the green chilies or red chilli over direct flame.
4. Roast dry (without using oil) all the seeds you’ll use in your recipe.
5. To make a paste, grind the green chilies (or red chilli) and all the seeds together and mix well. I use water to facilitate the grinding.
6. In a large bowl, mix well the tamarind extract (tamarind pulp or tamarind juice), curry leaves, turmeric powder, the earlier-prepared paste, and salt. Mix well.
7. Add the finely chopped vegetables (if you have any) to the mixture. Mix well and ensure that vegetables are coated well with the mixture.
8. Once again, mix well. It is very important!
9. Add warm water to your preference. Since pachi pulusu is thinner than other types of rasam, I try to add just enough water to achieve a soupy consistency.
10. Taste the salt and adjust the seasoning. Add more salt, if you think it’s lacking, and add spices or red chilli to your preference. I don’t like my raw tamarind rasam too spicy, therefore my pachi pulusu recipe doesn’t include many spices or red chilli. But if you want your stew as spicy as possible, don’t hesitate to add more red chilli pieces.
11. Heat oil in a small pan for tempering. Add finely chopped onions and a few curry leaves, red chilli, and cumin seeds, mix, and roast them for a few seconds until they turn crisp over direct flame.
12. Pour the tempering over pachi pulusu.

Additional tips

I often roast a few curry leaves over direct flame, if there are any left, and garnish my pachi pulusu with curry leaves.

Just before serving, I add jaggery. Pachi pulusu recipe does not always include it, because it adds sweetness.

Serve your dish

Serve your dish in a small bowl as a chilled beverage or as a side dish with optional veggies or hot steamed rice. Though I like it best served with rice, if you don’t like steamed rice, or rice in general, there are plenty of other options, like, chapati, dosa, idli, curry leaves, or just bread. I think the tangy flavor of the meal complements anything.

FAQs

Here I’ll address some of the most asked questions.

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5 from 3 votes

Pachi pulusu

Pachi Pulusu is a traditional Andhra dish from South India. It's a type of rasam or soup made with tamarind extract and various spices. "Pachi" means raw or uncooked, and "pulusu" refers to a sour and tangy stew-like dish. The main ingredients typically include tamarind, green chilies, onions, curry leaves, and sometimes tomatoes

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dinner, Soup

Cuisine: Indian

Keyword: Andhra cuisine, South Indian dish, Tamarind-based

Servings: 2

Calories: 68kcal

Equipment

• 1 cup
• 1 teaspoon
• 1 tablespoons

Ingredients

  

1x2x3x

• 1 cup tamarind pulp or tamarind juice
• 2-4 green chilies or red chilli
• 8-10 8-10 curry leaves
• 1/2 tsp mustard seeds (or cumin seeds)
• 1/2 tsp fenugreek seeds
• 1/4 tsp turmeric powder
• 2 tbsp jaggery
• salt
• vegetables like tomato, onion, red chilli, garlic, green mango

Instructions

• Preparation

  Take a dry tamarind and soak the raw tamarind in 2 cups of warm water. Usually, a ball-sized tamarind is softened in 15 or 20 minutes.Then discard all seeds and fibers, and extract the tamarind pulp by squeezing the tamarind in a small bowl. Or, you just may use the juice instead.Heat oil, (1 tablespoon) in a pan and roast the green chilies or red chilli over direct flame.Roast dry (without using oil) all the seeds you’ll use in your recipe.
• Make a paste

  To make a paste, grind the green chilies (or red chilli) and all the seeds together and mix well. I use water to facilitate the grinding.
• Mix

  In a large bowl, mix well the tamarind extract (tamarind pulp or tamarind juice), curry leaves, turmeric powder, the earlier-prepared paste, and salt. Mix well.Add the finely chopped vegetables (if you have any) to the mixture. Mix well and ensure that vegetables are coated well with the mixture.Once again, mix well. It is very important!

  Add warm water to your preference. Since pachi pulusu is thinner than other types of rasam, I try to add just enough water to achieve a soupy consistency.Taste the salt and adjust the seasoning. Add more salt, if you think it’s lacking, and add spices or red chilli to your preference. I don’t like my raw tamarind rasam too spicy, therefore my pachi pulusu recipe doesn’t include many spices or red chilli. But if you want your stew as spicy as possible, don’t hesitate to add more red chilli pieces.
• Final Steps

  Heat oil in a small pan for tempering. Add finely chopped onions and a few curry leaves, red chilli, and cumin seeds, mix, and roast them for a few seconds until they turn crisp over direct flame.Pour the tempering over pachi pulusu.
• Serve

  Serve your dish in a small bowl as a chilled beverage or as a side dish with optional veggies or hot steamed rice. Though I like it best served with rice, if you don’t like steamed rice, or rice in general, there are plenty of other options, like, chapati, dosa, idli, curry leaves, or just bread. I think the tangy flavor of the meal complements anything.

Notes

I often roast a few curry leaves over direct flame, if there are any left, and garnish my pachi pulusu with curry leaves.

Just before serving, I add jaggery. Pachi pulusu recipe does not always include it, because it adds sweetness.

Nutrition

Calories: 68kcal | Protein: 2g | Fat: 5g | Fiber: 5g

Wrapping up

Preparing Pachi Pulusu is a fairly straightforward process, which makes it an ideal dish for those who are new to cooking.

Not only is it easy to make, but it is also a very healthy dish that is loaded with essential nutrients. The dish is essentially a raw tamarind rasam that is not cooked and is served cold. To make this dish, you will need a few basic ingredients such as tamarind, green chillies, coriander leaves, cumin seeds, and salt.

Once you have all the ingredients, you can quickly prepare this dish in no time. I am confident that my Pachi Pulusu recipe will come in handy for you, and you will enjoy making this delicious and healthy dish.

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.