Telangana Pacchi Pulusu
A refreshing, unheated raw tamarind stew infused with fire-roasted green chillies, red onions, and aromatic temperings. Perfect when paired with warm rice and mudda pappu on a hot summer day.
25min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Soak the tamarind in 2 cups of lukewarm water for 15 minutes, then extract the juice and discard the pulp.
2
Roast the green chillies directly over an open flame until charred, then mash them coarsely with a pinch of salt.
3
In a large mixing bowl, combine the extracted tamarind juice, mashed roasted chillies, chopped red onions, jaggery, and salt.
4
Mix thoroughly using your hand, gently crushing the onions to release their juices into the tamarind liquid.
5
Heat oil in a small pan over medium heat; add mustard seeds, cumin seeds, dry red chilli, curry leaves, and asafoetida.
6
Once the seeds splutter, pour the hot tempering over the raw tamarind stew, garnish with chopped coriander leaves, and serve.
Ingredients
1 large lemon-sized ball of dried tamarind
2 cups lukewarm water
1 medium red onion, finely chopped
3 green chillies
1/2 tsp jaggery powder
Salt to taste
2 tbsp coriander leaves, finely chopped
1 tbsp peanut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 sprig fresh curry leaves
1 dry red chilli, broken
*This AI-generated recipe may contain inaccuracies.