Pachi Pulusu Andhra Style | Raw Tamarind Rasam | Andhra Pachi Pulusu Recipe | Easy Rasam Recipe Andhra | Quick Rasam Recipe | Pachi Pulusu Recipe Video

Pachi Pulusu Andhra Style, Raw Tamarind Rasam Do you want to have something light, make it literally in a jiffy, no effort involved, yummy as well as a satisfying meal……then, Pachi Pulusu Andhra Style is exactly what you should be preparing right away!! This is what I call simplicity at its best!!

This is a traditional Andhra style recipe typically served with rice and Mudda Pappu. The best part is that it requires no cooking (pachi means raw), so, you can also call it “Raw Tamarind Rasam”. It has a fluid consistency like any other rasam variety

Pachi pulusu is usually prepared during Summers when it is scorching hot outside and when you want to have something cool. But, this is my go to recipe for busy & lazy days!! It is best served chilled. Apart from being refreshing, it’s delicious and also aids digestion.

If at all there is any complexity in this recipe, it’s getting the right balance of flavours. Quantity of water, salt, sourness and sweetness should be balanced with the right proportions.

Off to recipe for Pachi Pulusu Andhra Style !!

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

 

 

Steps to follow for Pachi Pulusu Andhra Style:

Click HERE to directly go to the video!! But, I advice you to go through detailed recipe for a few tips !!

You can make delicious comfort food with such simple ingredients, !!

  • Soak tamarind in water, finely chop onions, coriander and set aside.

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

  • To begin making Pachi Pulusu Andhra Style, you will first need to dry roast dry red chilies in a pan or directly on the flame till it turns black on the outside. Do not burn it completely.
  • If you roast whole chilies, crush it after it cools and transfer to a bowl.
  • Add salt and mash it with a pappu gutti/mathu (see pic. below) or the back of a spoon.

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

  • To this, add chopped coriander, curry leaves and mash again for all the flavours to infuse.
  • Squeeze soaked tamarind and add tamarind water. Discard the pulp.

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

  • Add jaggery, enough water to balance out the flavours. 
  • Finally check salt and add chopped onions.

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

  • Serve with rice and mudda pappu (plain dal mash). This is a classic combination. A pappad or vadiyalu on the side will taste out of the world.
  • My favourite combination apart from the above is along with kodiguddu porutu (egg burji) or an Omelette.

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

 

Check out the video for Pachi Pulusu Andhra Style!!

 

A Quick Summary:

Pachi Pulusu Andhra Style | Raw Tamarind Rasam | Easy Rasam Recipe Andhra | Quick Rasam Recipe
 
Prep time
Total time
 
Pachi Pulusu Andhra Style or Raw Tamarind Tasam is quick & simple recipe to prepare which requires no cooking, typically served with rice & Mudda Pappu.
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Recipe type: Side dish
Cuisine: Indian (South Indian)
Ingredients
  • 3-4 Dry Red Chillies
  • Required Salt
  • 2 Tablespoons finely chopped Coriander leaves
  • A Sprig Curry Leaves
  • Lemon size Tamarind, soaked in water
  • 1-2 Tablespoons Jaggery powder
  • 2 Cups Water
  • 1 Onion, finely chopped
Directions
  1. Dry roast red chilies in a pan or directly on the flame till it turns black on the outside.
  2. Now, break these chillies into small pieces and transfer it to a bowl. Add salt and mash it with a pappu gutti/mathu or the back of a spoon.
  3. To this, add chopped coriander, curry leaves and mash again for all the flavours to infuse.
  4. Squeeze and add tamarind water. Discard the pulp.
  5. Add jaggery, enough water to balance out the flavours.
  6. Finally check salt and add chopped raw onions.
  7. Serve with rice and mudda pappu.

 

My Notes:

  1. Usually chillies are roasted directly on fire but you can roast in a separate pan either whole or crushed. If you roast whole chilies, crush it after it cools.
  2. Adjust spice levels with red chillies.
  3. The amount of tamarind you need will for tanginess depends on individual tastes. Adjust to suit your tastebuds.
  4. Adjust jaggery depending on how sweet you want your pachi pulusu to be.
  5. I have used red onions but you can use any onions. But, I prefer red ones.
  6. Some people add tempering to the pachi pulusu, but this is how we make at home!!

Pachi Pulusu Andhra Style, Raw Tamarind Rasam

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Check out other RASAM RECIPES and ANDHRA RECIPES from blog.

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Happy Cooking 🙂

Cheers!!

Padma.

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