Authentic Telangana Pachi Pulusu with Warm Steamed Rice
A tangy and fiery raw tamarind rasam from Telangana, infused with roasted shallots, green chilies, and fresh coriander. This comforting no-cook broth offers a burst of rustic flavors.
20min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Extract thick juice from the soaked tamarind and mix with warm water in a bowl.
2
Directly roast the green chilies and dry red chilies over an open flame until charred.
3
In a small mortar and pestle, crush the roasted green chilies, salt, and cumin seeds into a coarse paste.
4
Add the crushed chili paste and chopped raw onions or shallots into the tamarind water.
5
Heat sesame oil in a small tempering pan, add mustard seeds, dry red chilies, and asafoetida until they splutter.
6
Pour the tempering into the tamarind mixture, garnish with fresh coriander, and serve warm with steamed rice.
Ingredients
50 grams tamarind soaked in warm water
1 medium onion finely chopped
4-5 shallots finely sliced
3-4 green chilies roasted
2 dry red chilies
1 teaspoon cumin seeds
2 tablespoons fresh coriander leaves chopped
1 tablespoon sesame oil
1/2 teaspoon mustard seeds
A pinch of asafoetida
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.