Name: Pachi Pulusu Recipe | Raw Tamarind Rasam
Prep time: 15 min
Total time: 15 min
Ingredients: Oil – 4 tbsp.; Green Chillies – 7 No.; Cumin seeds – 1 ½ tbsp.; Tamarind – fist full; Water – Required qty.; Onions – 1 bowl; Curry leaves – 3 tbsp.; Coriander leaves – 3 tbsp.; Jaggery – 3 tbsp.; White rock salt – 1 tbsp.; Mustard seeds – ¼ tbsp.; Turmeric powder – ¼ tbsp.; Dry red chillies – 5 No.

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Pachi Pulusu Recipe or Raw Tamarind Rasam is one of the easiest recipes which can be done in 15 minutes without even boiling rasam.

It is made with tamarind extract, onions, chilli and cumin spice paste as main ingredients and jaggery are used to compensate sourness and give a sweet and tangling taste. Unlike other rasam or sambar recipes, it’s tempered with oil.

In south India, it is one of the popular side dish recipes during the summer season as it’s very simple to prepare and healthy too. Some people even skip eating curd rice when they have this recipe as this recipe cools body temperature.

Pachi pulusu recipe goes well with steamed rice. In some places of Andhra and Telangana, I have found that people skip adding tamarind pulp and substitute with raw mango juice.

Apart from all the above, our version of raw tamarind rasam is traditional and hundreds of years old healthy recipe. This recipe was used to treat digestion and stomach discomfort. So people used to drink it like a healthy drink during summers.

TIPS to make perfect Pachi Pulusu Recipe:

Grinding fried green chillies and jeera gives good taste to our recipe.
Adding Jaggery not only gives sweet taste but also neutralises tangling flavour of tamarind.
If you add turmeric powder while temper then our recipe gets good colour and flavour.
Onions not only give flavour but also helps in keeping our body cool during summer.
We can also add Sesame seed powder to enhance the flavour of this recipe.

Pachi Pulusu Recipe | Raw Tamarind Rasam

Pachi Pulusu or Raw Tamarind Rasam is one of the easiest recipes which can be done in 15 minutes without even boiling rasam.

Course Side Dish

Cuisine Andhra

Keyword Pachi Pulusu, Raw Tamarind Rasam

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 264 kcal

Author Uppada Lakshmi

Ingredients

Oil – 4 tbsp.
Green Chillies – 7 No.
Cumin seeds – 1 ½ tbsp.
Tamarind – fist full
Water – Required qty.
Onions – 1 bowl
Curry leaves – 3 tbsp.
Coriander leaves – 3 tbsp.
Jaggery – 3 tbsp.
White rock salt – 1 tbsp.
Mustard seeds – ¼ tbsp.
Turmeric powder – ¼ tbsp.
Dry red chillies – 5 No.

Instructions

First, let us make spice paste for our recipe.
Heat oil in a pan and deep fry green chillies till its skin turns white. Keep aside.
In the remaining oil fry cumin seeds and keep aside to cool.
Put tamarind in a bowl and soak for a while by adding half-litre water so that we can get thin consistency tamarind pulp.
While tamarind is being soaked, make a paste of green chillies and cumin seeds.
Now let’s sum up all ingredients. Take a large vessel, add the spice paste, onions, coriander and curry leaves, salt and jaggery. Mix well.
Squeeze and extract tamarind pulp and remove any impurities either by using a skillet or if you are sure that it’s clean you can just use hands.
If you feel tamarind concentrations is thick then add little more water as concentration needs to be thin.
Now it’s almost done, at the end let’s temper raw tamarind rasam and it’s done.