Pachi Pulusu/Raw Tamarind Rasam

Pachi Pulusu is a simple side dish made with tamarind extract. This is similar to rasam but not heated and prepared directly with squeezed tamarind water, chopped onions, roasted red and green chilli, jaggery/sugar, sesame powder and fresh coriander leaves. Unlike regular pulusu or rasam this is much more spicy, watery and light. This can be served with Pulagam, Pongal and steamed rice.

How to make Pachi Pulusu/Raw Tamarind Rasam

PREP TIME: 10 MINS  COOK TIME: 5 MINS  TOTAL TIME: 15 MINS  COURSE: RASAM  CUISINE: INDIAN SERVINGS : 4

Ingredients

  • tamarind – lemon sized ball, extract 1.5 cups of juice
  • green chilli paste – 1/4 tsp (adjust as per your spice level)
  • coriander leaves – 2 tsp, chopped
  • salt – 1 tsp/to taste
  • coriander powder – 1 tsp
  • ginger paste/ginger garlic paste – 1/2 tsp
  • roasted sesame seed powder – 2 tsp
  • jaggery – 3-4 tsp
  • onion – 1/2, finely chopped
  • red chilli – 1
  • green chillies – 2, chopped finely
  • oil – 1 tsp

Pachi Pulusu – Step by step instructions

  1. Soak lemon sized Tamarind or take tamarind in some water and heat it a little bit to make tamarind soft. squeeze the tamarind and extract the juice. Take 1.5 cups extracted tamarind juice in a bowl, keep aside.
  2. Keep all the ingredients ready.

3. Mix 1 tsp salt, 1 tsp coriander powder, 2 tsp roasted sesame seed powder, 2 tsp chopped coriander leaves, 3-4 tsp jaggery/sugar, 1/2 tsp ginger paste, 1/4 tsp green chilli paste in 1.5 cups tamarind juice. Add 1.5 cups water. Stir everything well. Add chopped onions. check for salt. Balance out the flavor by adding little jaggery if it is too tangy.

4. Heat a small pan for tempering. Add 1 tsp oil, 1/8 tsp mustard seeds and cumin seeds, curry leaves. Add chopped green chillies. Roast chillies a little, add red chilli. Pour the tempering over raw tamarind rasam and mix well.

5. Finally, pachi pulusu is ready to enjoy with Pulagam, Pongal or hot steamed rice.

Tips

  1. You can substitute sesame seeds powder with sesame seeds. It adds little crunch but flavor would be different.
  2. If you don’t have jaggery, you can use sugar.
  3. Refrigerate any leftovers.

Instructions

  1. Soak lemon sized Tamarind or take tamarind in some water and heat it a little bit to make tamarind soft. squeeze the tamarind and extract the juice. Take 1.5 cups extracted tamarind juice in a bowl, keep aside.
  2. Keep all the ingredients ready.
  3. Mix 1 tsp salt, 1 tsp coriander powder, 2 tsp roasted sesame seed powder, 2 tsp chopped coriander leaves, 3-4 tsp jaggery/sugar, 1/2 tsp ginger paste, 1/4 tsp green chilli paste in 1.5 cups tamarind juice. Add 1.5 cups water. Stir everything well. Add chopped onions. check for salt. Balance out the flavor by adding little jaggery if it is too tangy.
  4. Heat a small pan for tempering. Add 1 tsp oil, 1/8 tsp mustard seeds and cumin seeds, curry leaves. Add chopped green chillies. Roast chillies a little, add red chilli. Pour the tempering over raw tamarind rasam and mix well.
  5. Finally, pachi pulusu is ready to enjoy with Pulagam, Pongal or hot steamed rice.

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