Pachi pulusu
AI-drafted · awaiting admin review
A raw, uncooked tamarind soup with onion, roasted chillies and a little jaggery; a cooling summer dish of Telangana eaten with rice and dal.
Region: TelanganaOccasion: Summer mealsTime: 15 minServes: 4Vegan
Ingredients
- Tamarind the size of a lemon, soaked in 3 cups water
- 1 onion, very finely chopped
- 3–4 dry red chillies (or green chillies), roasted on a flame
- 1 tsp jaggery
- Salt to taste
- 2 tbsp chopped coriander
- Optional tempering: 1 tsp oil, ½ tsp mustard seeds, ½ tsp cumin, curry leaves
Method
- Squeeze the tamarind well and strain the water.
- Crush the roasted chillies with salt and add them to the tamarind water.
- Add the onion, jaggery and coriander. Mix and rub the onion with your hand so it releases its juice.
- If you like, pour a light tempering of mustard, cumin and curry leaves over it.
- Serve at room temperature with hot rice and dal, or with rice and a fried side.
History
Pachi means raw: the pulusu is never boiled, which makes it quick to make in the heat of a Telangana summer.
Significance
Pachi pulusu with mudda pappu (mashed dal) and rice is a classic summer meal in Telangana homes.