Authentic Telengana Pachi Pulusu with Steamed Rice
A tangy, refreshing, and no-cook tamarind-based rasam from Telangana, tempered with onions, green chilies, and fresh coriander.
15min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Soak the tamarind in warm water for 15 minutes, extract the thick pulp, and discard the solids.
2
Add another cup of water to the tamarind extract to achieve a thin, liquid consistency.
3
In a mixing bowl, combine the sliced onions, green chilies, and salt. Squeeze them lightly with your hands to release the juices and soften the onions.
4
Pour the tamarind water into the onion mixture.
5
Stir in the roasted cumin powder, jaggery, and mix well until the jaggery dissolves completely.
6
In a small tempering pan, heat sesame oil over medium heat. Add mustard seeds and cumin seeds, letting them splutter.
7
Add the asafoetida, dried red chilies, and fresh curry leaves, sautéing for a few seconds until fragrant.
8
Pour the hot tempering directly over the pachi pulusu and mix well.
9
Garnish with freshly chopped coriander leaves and serve chilled or at room temperature with hot steamed rice.
Ingredients
1 lemon-sized ball of tamarind
2 cups warm water
1 medium onion, finely sliced
3-4 green chilies, slit or roasted
1 tsp cumin powder
1 tbsp jaggery, grated
Salt to taste
1 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
1 sprig curry leaves
2 dried red chilies
Fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.