PACHI PULUSU
Pachi pulusu is a simple rustic Andhra/Telangana recipe prepared using only raw ingredients. Pachi pulusu is a watery spicy, sour and mildly
sweet. ‘Pachi’ means ‘raw’ in Telugu and
‘pulusu’ is ‘tangy gravy/sauce’.
As
told by my mother in law pachi pulusu was prepared by nomads or in villages
during monsoon when availabity of dry wood or vegetables was not easy. Many people like to temper pachi pulusu but I
don’t add as I want to retain the essence of it being raw.
I
have to dedicate pachi pulusu recipe to my crazy cousins who love this rustic
dish a lot.
Preparation Time : 15
mins
Serves/makes : 4
Ingredients:
2 onions roughly chopped
3 green chillies chopped
1 dried red chillies chopped (Use kitchen scissors to cut them into
small pieces)
2 tbsp chopped coriander
Few curry leaves
2 tbsp tamarind pulp
500 ml water
1 tbsp jaggery (optional)
Salt to taste
Method:
Mash onions, green
chillies, chopped coriander, curry leaves, dried red chilles, tamarind pulp, (jaggery)
and salt. I like to use my hand to mash
but you can use a fork.
Pour water into the
mixture. Adjust the seasoning to your taste.
Let the pachi pulusu sit for
30 minutes before serving.
Serve the pachi pulusu with
steamed rice and kandi pachadi (Lentil chutney).
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