Authentic Telangana Pachi Pulusu with Steamed Rice
A tangy, refreshing, and no-cook tamarind stew from Telangana, infused with raw onions, roasted green chillies, and tempered with aromatic spices. It offers a zesty kick that perfectly pairs with hot steamed rice.
20min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Extract thick tamarind juice using warm water and strain out any impurities into a large mixing bowl.
2
Mash the roasted green chillies and half of the sliced onions with salt using your hands to release their natural juices.
3
Add the mashed chilli-onion mixture into the tamarind extract along with the grated jaggery and remaining sliced onions.
4
Add the warm water to adjust the consistency of the pulusu, stirring well to combine all the flavours.
5
Prepare the tempering by heating sesame oil in a small pan, adding mustard seeds, cumin seeds, dried red chillies, asafoetida, and curry leaves until they splutter.
6
Pour the hot tempering directly over the tamarind stew and cover with a lid for five minutes to infuse the aromas.
7
Garnish with freshly chopped coriander leaves and serve immediately with hot steamed rice.
Ingredients
50 grams tamarind, soaked in warm water and extracted for juice
1 large onion, finely sliced
4 green chillies, roasted over an open flame
1 tablespoon jaggery, grated
1 sprig fresh curry leaves
2 dried red chillies
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
2 tablespoons fresh coriander leaves, chopped
1 tablespoon sesame oil
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.