pachi pulusu recipe | raw tamarind rasam | pachhi pulusu

pachi pulusu recipe | raw tamarind rasam | pachhi pulusu with detailed photo and video recipe. a traditional and simple rice side dish recipe made with raw tamarind extract and oil tempering. it is a popular summer based dish and is typically served for lunch and dinner just before rasam or sambar. it is a quick and popular alternative for many south indian as it is made without any heat and can be made in no time.

pachi pulusu recipe | raw tamarind rasam | pachhi pulusu with step by step photo and video recipe. rasam recipes are ideal south indian side to begin an ideal south indian meal. generally it is made with combination of lentil, tomatoes and a specific blend of spices for the extra zing. yet it can also be made with raw ingredients without heat and one such simple raw rasam is pachi pulusu recipe from the andhra cuisine.

i am a huge fan of steamed rice and rasam combination for my day to day lunch and dinner. particularly for my weekend lunch i like to have multiple options like sides, fry items, raita with rasam being the main dish. i generally make udupi saaru, most of the time. yet i try to experiment with different cuisine within south india. thanks to my andhra friend, for introducing raw tamarind rasam – simple no heat rasam recipe. since its introduction to our family, pachi pulusu recipe has become one of the most frequently made recipe. the reason being the taste, flavour and more importantly the cooking time as it does not have the hassle of pressure cooking and boiling.

anyway, before wrapping up the post, some tips, suggestions and variations for a perfect pachi pulusu recipe. firstly, the recipe is generally served as side to hot steamed rice. having said that it is not just limited for it. you can serve it as chilled beverage on a hot and humid day. secondly, i have extracted the tamarind juice by soaking the dry tamarind in hot water. once it is soaked, it is then squeezed to release the tamarind extract. however, if you find this step, time-consuming, you can use store-bought tamarind pulp and dilute it to the desired thickness. lastly, as i mentioned earlier, you can serve it as beverage during summer. you may have to serve it chilled with some ice cubes.

finally, i request you to check with my other rasam recipes collection with this post of pachi pulusu recipe. it mainly includes detailed recipes like, kalyana rasam, pesara pappu charu, paruppu rasam, lemon rasam, punarpuli saaru, pepper garlic rasam, rasam, kollu rasam, mysore rasam, beetroot rasam. further to these i would also like to highlight my other recipes collection like

• dal recipes collection
• rice recipes collection
• paratha recipes collection

pachi pulusu video recipe:

recipe card for raw tamarind rasam recipe:

how to make pachi pulusu with step by step photo:

1. firstly, in a small bowl soak ball sized tamarind in 1 cup water for 20 minutes.
   
2. squeeze the tamarind and extract the juice. keep aside.
   
3. take 2 green chilli, make a slit in centre.
   
4. roast on direct flame until skin darkens all sides.
   
5. now peel the skin off by rubbing between tissue paper.
   
6. take roasted chilli into large bowl. add 1 onion, 2 tbsp curry leaves and 2 tbsp coriander.
   
7. squeeze and mix well making sure the flavours are absorbed.
   
8. add in tamarind extract discarding the pulp.
   
9. also add 1 tsp jaggery, ¾ tsp salt and 2 cup water. mix well.
   
10. prepare the tempering by heating 3 tsp oil.
    
11. splutter 1 tsp cumin, 1 dried red chilli and few curry leaves.
    
12. pour the tempering over raw tamarind rasam and mix well.
    
13. finally, pachi pulusu is ready to enjoy with hot steamed rice.
    

notes:

• firstly, make sure to rest rasam for atleast 30 minutes before serving for flavours to absorb.
• also, increase the amount of chilli if you are looking for spicy rasam.
• additionally, you can also roast garlic along with chilli.
• finally, tempering enhances the flavour of pachi pulusu.