Authentic Telangana Pachi Pulusu
A refreshing and fiery raw tamarind soup from the Telangana region, tempered with garlic, cumin, and fiery green chillies. This no-cook rustic broth is a tangy summer delight that pairs wonderfully with hot steamed rice and dollops of ghee.
20min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Soak the tamarind in warm water for 15 minutes, extract thick juice, and strain into a mixing bowl.
2
Add another cup of water to adjust the consistency, then mix in the finely chopped onions and salt.
3
Lightly roast the green chillies over an open flame until charred, then mash them slightly to release their heat and add to the tamarind water.
4
Heat sesame oil in a small tempering pan. Add mustard seeds, cumin seeds, and let them splutter.
5
Add crushed garlic, curry leaves, and asafoetida, frying until fragrant and golden.
6
Pour the hot tempering immediately into the tamarind-onion broth and cover with a lid for five minutes to infuse the flavors.
7
Garnish with fresh coriander leaves and serve warm or at room temperature with steamed rice.
Ingredients
A lemon-sized ball of tamarind
2 cups warm water
1 medium onion, finely chopped
4-5 green chillies, slit or roasted
2 cloves garlic, crushed
1 sprig fresh curry leaves
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
*This AI-generated recipe may contain inaccuracies.