Cooking pachi pulusu

Pachi pulusu under 30 minutes: best recipe

Last Updated on May 14, 2024

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.

Pachi pulusu under 30 minutes
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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”.

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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.

Image credit: foodrhythms.com

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).

Image credit: foodrhythms.com

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.

Image credit: www.myspicykitchen.net

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.

Image credit: aahaaramonline.com

FAQs

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

What is the meaning of Pachi pulusu in English?

“Pachi pulusu” means raw tamarind rasam or raw tamarind stew. “Pachi” is raw, “pulusu” is stew.

What is the difference between Rasam and pulusu?

Rasam and pulusu are both traditional South Indian dishes. Sometimes, rasam is even used as a synonym word for pulusu. They are very similar to each other, although they do have some differences.
Rasam is thinner and more soup-like, in comparison with pulusu, which typically happens to be more stew-like.
Frequently, rasam may have some lentils, but pulusu, on the other hand, does not.

Is pachi pulusu good for health?

This easy dish is a healthy and nutritious option that is low in calories and rich in essential nutrients, vitamins, and minerals.
It regulates blood sugar levels and offers similar health benefits to other South Indian dishes.
Overall, it is a satisfying meal that promotes weight management and supports healthy blood glucose levels.

What are the nutrients present in pachi pulusu?

As I’ve already mentioned, there are many vitamins. For example, a ball-sized tamarind extract, which is the main ingredient, is a great source of vitamins C, and B, and minerals, like iron, magnesium, and calcium.
If pachi pulusu includes vegetables, it is even more beneficial to our health. Vegetables, such as tomatoes, onions, and chillies provide nutrients like vitamins A, C, and folate.

Pachi Pulusu
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5 from 2 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
Cook Time10 minutes
Total Time30 minutes
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
  

  • 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.

Image credit: aahaaramonline.com

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.

1 Comment

  1. 5 stars
    I love how this recipe incorporates healthy ingredients without sacrificing taste. It’s proof that wholesome, nutritious food can be incredibly delicious too. I appreciate recipes that prioritize both flavor and nutrition, allowing me to indulge guilt-free.

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