Easy Pachi Pulusu Recipe | 15 Min Instant Raw Tamarind Rasam
Pachi Pulusu Recipe or Raw Tamarind Rasam is one of the easiest recipes which can be done in 15 minutes without even boiling rasam.
It is made with tamarind extract, onions, chilli and cumin spice paste as main ingredients and jaggery is used to compensate for sourness and give a sweet and tangling taste. Unlike other rasam or sambar recipes, it’s tempered with oil.
In south India, it is one of the popular side dish recipes during the summer season as it’s very simple to prepare and healthy too. Some people even skip eating curd rice when they have this recipe as this recipe cools body temperature.
Pachi pulusu recipe goes well with steamed rice. In some places of Andhra and Telangana, I have found that people skip adding tamarind pulp and substitute it with raw mango juice.
Apart from all the above, our version of raw tamarind rasam is a traditional and hundreds of years old healthy recipe. This recipe was used to treat digestion and stomach discomfort. So people used to drink it like a healthy drink during summer.
TIPS to make perfect Pachi Pulusu Recipe:
- Grinding fried green chilies and jeera gives a good taste to our recipe.
- Adding Jaggery not only gives a sweet taste but also neutralizes the tangling flavour of tamarind.
- If you add turmeric powder while tempering then our recipe gets good colour and flavour.
- Onions not only give flavour but also helps in keeping our bodies cool during summer.
- We can also add Sesame seed powder to enhance the flavour of this recipe.
You may also like to check other recipes:
Fish Pulusu and
Pachi Pulusu Recipe | Raw Tamarind Rasam
Pachi Pulusu or Raw Tamarind Rasam is one of the easiest recipes which can be done in 15 minutes without even boiling rasam.
Ingredients
- Oil – 4 tbsp.
- Green Chillies – 7 No.
- Cumin seeds – 1 ½ tbsp.
- Tamarind – fist full
- Water – Required qty.
- Onions – 1 bowl
- Curry leaves – 3 tbsp.
- Coriander leaves – 3 tbsp.
- Jaggery – 3 tbsp.
- White rock salt – 1 tbsp.
- Mustard seeds – ¼ tbsp.
- Turmeric powder – ¼ tbsp.
- Dry red chillies – 5 No.
Instructions
- First, let us make spice paste for our recipe.
- Heat oil in a pan and deep fry green chillies till its skin turns white. Keep aside.
- In the remaining oil fry cumin seeds and keep aside to cool.
- Put tamarind in a bowl and soak for a while by adding half-litre water so that we can get thin consistency tamarind pulp.
- While tamarind is being soaked, make a paste of green chillies and cumin seeds.
- Now let’s sum up all ingredients. Take a large vessel, add the spice paste, onions, coriander and curry leaves, salt and jaggery. Mix well.
- Squeeze and extract tamarind pulp and remove any impurities either by using a skillet or if you are sure that it’s clean you can just use hands.
- If you feel tamarind concentrations is thick then add little more water as concentration needs to be thin.
- Now it’s almost done, at the end let’s temper raw tamarind rasam and it’s done.
Recipe Video
How to make Pachi Pulusu Recipe:
- In a pan, heat oil and add green chillies. Fry them till they are cooked. Transfer to another plate.
- Add cumin seeds and roast them for a while, transfer to a plate.
- In a bowl, put a fist full of tamarind and add around 500 ml. water. Soak for 10-15 minutes.
- Transfer fried green chillies and cumin seeds into a blender and blend to a coarse paste.
- In a large vessel add above chilli paste, finely sliced onions, curry leaves and coriander leaves.
- Add jaggery and white rock salt. Mix all ingredients and keep aside.
- By this time, tamarind might get soaked, squeeze it and extract the pulp of it. Put this pulp in the above mix by distilling with hand.
- Add the required water to dilute the tamarind concentration.
- Put 1 tbsp. oil in a vessel and mustard seeds, ½ tbsp. cumin seeds and dry red chillies.
- Add 1 tbsp. curry leaves and turmeric powder, mix for a second.
- Pour this temper over Pacchi pulusu and mix well.
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