Pachi Pulusu Recipe in Telugu-Pachi Pulusu Telangana Recipe

Pachi Pulusu is a telangana recipe soup for rice, its also called Raw Rasam Pachi Pulusu recipe in telugu as its made of raw tamarind which is not cooked or boiled. It is an uncooked tamarind soup with mild spices and a little tempering. It is very easy to make recipe which uses very few ingredients. It can be served with steamed rice, mudda pappu and vadiyalu makes a simple and sober yet delicious combo. It tastes heavenly with chicken or mutton gravy and steamed rice.

Often people think Charu or Rasam are same but actually not. Pachi Pulusu is a raw(uncooked) version of tamarind soup whereas Charu/Rasam is a cooked and boiled version of tamarind soup.

Pachi Pulusu should be consumed within the same day of preparation whereas Charu or Rasam since it is a boiled version it stays fine for 1 to 2 days.

Let us start how to make pachipulusu recipe i.e. Raw Rasam

Ingredients for Pachi Pulusu Telangana Recipe

1. Tamarind - small lemon sized
2. Water - 1 n 1/2 to 2 glasses
3. Onion - 1
4. Green Chillies - 3
5. Coriander Leaves - 2 to 3 tbsps
6. Curry Leaves - 1 sprig
7. Red Chillies - 2
8. Red Chilli Flakes - 1/2 tsp
9. Mustard Seeds - 1 tsp
10. Cumin Seeds - 1 tsp
11. Sesame Seeds - 1 tsp
12. Salt - To taste
13. Red Chilli Powder - 3/4 tsp
14. Turmeric Powder - 1/4 tsp
15. Oil - 2 tsps

Also read: Sorakaya Pulusu or Anapakaya Pulusu and andhra style Bottle Gourd recipe

Procedure - How to make Pachi Pulusu recipe in Telugu

1. Wash and soak tamarind in 1 n 1/2 to 2 glasses of water for 15 to 20 mins
2. After 20 mins squeeze tamarind, extract thin tamarind juice and keep aside
3. Roast green chillies on flame and cool them a bit
4. Now take roasted and cooled green chillies, onion slices, coriander leaves, salt and red chilli powder in your hand, crush nicely and mix this in tamarind juice.
5. This crushing part is really essential bcoz just by adding these ingredients without crushing won't give the real taste

6. Heat oil in a small pan, add mustard and cumin seeds, red chilli flakes, curry leaves and split red chillies to half and add.
7. Mustard and cumin seeds should become black but not burnt. This is very essential as the blackened mustard and cumin seeds give a nice flavour to the raw rasam

8. Also add turmeric powder, sesame seeds. Switch off the flame and pour this tempering on the tamarind juice and mix nicely.
9. Hot andhra pachi pulusu recipe is ready.