How to Make Pachi Pulusu Recipe – A Refreshing Raw Tamarind Rasam from Andhra Pradesh

Hello, Good News! Welcome to another article where we share with you some delicious and easy recipes from different cuisines. Today, we are going to learn how to make pachi pulusu recipe, a refreshing raw tamarind rasam from Andhra Pradesh.

Pachi pulusu is a traditional and simple rice side dish that is made with raw tamarind extract and oil tempering. It is a popular summer based dish and is typically served for lunch and dinner just before rasam or sambar. It is a quick and popular alternative for many south Indians as it is made without any heat and can be made in no time.

What is Pachi Pulusu?

Pachi pulusu literally means raw rasam in Telugu. It is a thin and tangy soup that is prepared with fresh tamarind juice, sliced onions, green chilies, coriander leaves, jaggery, salt and roasted sesame powder. Unlike other rasam recipes, pachi pulusu does not require any cooking or boiling. It is simply mixed together in a bowl and tempered with mustard seeds, cumin seeds, curry leaves, asafoetida, dry red chilies and garlic.

Pachi pulusu is a specialty of Andhra Pradesh and Telangana regions. It is especially enjoyed during the hot summer months as it helps to cool down the body and aid digestion. It is also believed to have some medicinal properties as it can cure sore throat, cold and cough. Pachi pulusu can be served as a side dish with hot steamed rice or as a refreshing drink on its own.

How to Extract Tamarind Juice for Pachi Pulusu?

The main ingredient of pachi pulusu is tamarind juice. Tamarind is a sour and fruity pod that is widely used in Indian cuisine for its tangy flavor. To extract tamarind juice, you will need some dry tamarind pulp and water. Here are the steps to follow:

  1. Soak a ball-sized piece of tamarind pulp in 1 cup of hot water for 20 minutes or until it becomes soft.
  2. Squeeze the pulp with your fingers to release the juice into the water. Discard the seeds and fibers.
  3. Strain the juice through a fine sieve or muslin cloth to remove any impurities.
  4. Add another cup of water to the strained juice and mix well. You can adjust the amount of water according to your taste and preference.

You can also use store-bought tamarind paste or concentrate instead of dry tamarind pulp. In that case, you will need to dilute it with water as per the instructions on the package.

How to Roast Green Chilies for Pachi Pulusu?

Another important ingredient of pachi pulusu is green chilies. Green chilies add a spicy kick to the rasam and also enhance its flavor and aroma. To roast green chilies, you will need a gas stove or an electric burner. Here are the steps to follow:

  1. Wash and pat dry 2 green chilies. Make a slit in the center of each chili.
  2. Place the chilies directly over the flame or on a hot skillet. Roast them until the skin darkens and blisters on all sides.
  3. Transfer the roasted chilies to a bowl and cover with a lid or a plate. Let them rest for 10 minutes.
  4. Peel off the charred skin from the chilies and chop them finely.

You can also use canned or jarred green chilies instead of fresh ones. In that case, you will need to drain them well and chop them finely.

What are the Benefits of Pachi Pulusu?

Pachi pulusu is not only tasty but also healthy. It has several benefits for your body and mind. Here are some of them:

Pachi Pulusu Cools Down Your Body

Pachi pulusu is an ideal dish for summer as it helps to lower your body temperature and prevent dehydration. Tamarind juice has cooling properties that can soothe your throat and stomach. It also contains vitamin C, antioxidants and minerals that can boost your immunity and fight infections. Green chilies have capsaicin that can stimulate your sweat glands and make you feel refreshed.

Pachi Pulusu Aids Digestion

Pachi pulusu is a great appetizer as it stimulates your appetite and prepares your digestive system for the main course. Tamarind juice has laxative and carminative effects that can relieve constipation, bloating and gas. It also contains dietary fiber that can regulate your bowel movements and prevent colon cancer. Green chilies have anti-inflammatory and antibacterial properties that can prevent ulcers and infections in your stomach and intestines.

Pachi Pulusu Improves Your Mood

Pachi pulusu is a mood enhancer as it can lift your spirits and make you feel happy. Tamarind juice has serotonin, a neurotransmitter that can regulate your mood, sleep and appetite. It also contains tartaric acid, a natural antidepressant that can balance your pH levels and prevent depression. Green chilies have endorphins, hormones that can reduce pain and stress and induce euphoria.

Pachi Pulusu Recipe – Ingredients and Instructions

Now that you know what pachi pulusu is and what are its benefits, let’s see how to make it at home. Here is the list of ingredients and the step-by-step instructions for making pachi pulusu recipe:

Ingredient Quantity
Tamarind pulp Ball-sized
Water 2 cups
Onion 1, sliced
Green chilies 2, roasted and chopped
Coriander leaves A handful, chopped
Jaggery 1 teaspoon
Salt To taste
Roasted sesame powder 1 teaspoon
Oil 2 teaspoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves A sprig
Asafoetida (hing) A pinch
Dry red chilies 2, broken
Garlic cloves 4, crushed
  1. In a small bowl, soak the tamarind pulp in 1 cup of water for 20 minutes or until it becomes soft.
  2. Squeeze the pulp with your fingers to release the juice into the water. Discard the seeds and fibers.
  3. Strain the juice through a fine sieve or muslin cloth to remove any impurities.
  4. Add another cup of water to the strained juice and mix well. You can adjust the amount of water according to your taste and preference.
  5. Add the sliced onion, chopped green chilies, chopped coriander leaves, jaggery, salt and roasted sesame powder to the tamarind juice. Mix well with your hands for 1-2 minutes.
  6. In a small pan, heat oil over medium-high flame. Add mustard seeds and cumin seeds and let them splutter for 10 seconds.
  7. Add curry leaves, asafoetida, dry red chilies and crushed garlic and fry for another 10 seconds or until the garlic turns golden.
  8. Pour this tempering over the tamarind mixture and stir well.
  9. Pachi pulusu is ready to serve. You can enjoy it hot or cold with rice or as a drink.

Pachi Pulusu Recipe – Frequently Asked Questions (FAQs)

What is the difference between pachi pulusu and regular rasam?

Pachi pulusu is a raw rasam that is made without any cooking or boiling. It is prepared with fresh tamarind juice, sliced onions, green chilies, coriander leaves, jaggery, salt and roasted sesame powder. Regular rasam is a cooked rasam that is made with boiled tamarind water, tomatoes, lentils, rasam powder, curry leaves, asafoetida and other spices.

Can I use lemon juice instead of tamarind juice for pachi pulusu?

You can use lemon juice instead of tamarind juice for pachi pulusu if you like a more sour taste. However, you will need to adjust the amount of jaggery and salt accordingly as lemon juice is more acidic than tamarind juice. Youwill also need to add some water to the lemon juice as it is more concentrated than tamarind juice. Alternatively, you can use a combination of both lemon juice and tamarind juice for a balanced taste.

Can I add tomatoes to pachi pulusu?

You can add tomatoes to pachi pulusu if you like a more tangy and colorful rasam. However, you will need to chop them finely and add them along with the onion and green chilies. You will also need to reduce the amount of tamarind juice as tomatoes are also sour. You can also use cherry tomatoes or grape tomatoes for a more appealing look.

Can I make pachi pulusu without onion?

You can make pachi pulusu without onion if you are allergic to it or if you are following a no-onion diet. Onion adds a crunchy and sweet flavor to the rasam, but you can skip it or replace it with other ingredients. You can use cucumber, radish, carrot or beetroot instead of onion. You can also use spring onion, shallot or leek for a milder flavor.

Can I make pachi pulusu without jaggery?

You can make pachi pulusu without jaggery if you are diabetic or if you prefer a more sour rasam. Jaggery adds a sweet and caramelized flavor to the rasam, but you can omit it or substitute it with other sweeteners. You can use sugar, honey, maple syrup or stevia instead of jaggery. You can also use dates, raisins or figs for a natural sweetness.

Can I make pachi pulusu without sesame powder?

You can make pachi pulusu without sesame powder if you are allergic to it or if you do not have it at hand. Sesame powder adds a nutty and earthy flavor to the rasam, but you can leave it out or swap it with other ingredients. You can use peanut powder, almond powder or cashew powder instead of sesame powder. You can also use coconut milk, yogurt or cream for a creamy texture.

How long can I store pachi pulusu?

Pachi pulusu is best consumed fresh as it has raw ingredients that can spoil quickly. However, you can store it in an airtight container in the refrigerator for up to 2 days. You can reheat it before serving or enjoy it cold as per your liking. You can also freeze it in ice cube trays for up to 1 month and thaw it whenever you want.

How can I make pachi pulusu more spicy?

Pachi pulusu is already quite spicy due to the green chilies and the tempering. However, if you like a more fiery rasam, you can increase the amount of green chilies or use red chilies instead. You can also add some black pepper, red chili powder or garam masala to the rasam for an extra kick. You can also garnish it with some chopped green chilies or red chili flakes for a visual appeal.

How can I make pachi pulusu more flavorful?

Pachi pulusu is already very flavorful due to the tamarind juice and the spices. However, if you want to enhance its taste further, you can add some more ingredients to the rasam. You can add some mint leaves, lemon grass, ginger or garlic to the tamarind juice for a refreshing flavor. You can also add some curry leaves, fenugreek seeds, mustard seeds or cumin seeds to the tempering for a aromatic flavor.

What are some variations of pachi pulusu?

Pachi pulusu is a versatile dish that can be modified according to your preference and availability of ingredients. Here are some variations of pachi pulusu that you can try:

  • Pachi Pulusu with Mango: You can add some ripe mango pulp or pieces to the tamarind juice for a sweet and sour rasam.
  • Pachi Pulusu with Pineapple: You can add some chopped pineapple or juice to the tamarind juice for a tropical and tangy rasam.
  • Pachi Pulusu with Cucumber: You can add some grated cucumber or juice to the tamarind juice for a cooling and crunchy rasam.
  • Pachi Pulusu with Drumstick: You can add some boiled drumstick pieces or pulp to the tamarind juice for a nutritious and fibrous rasam.
  • Pachi Pulusu with Dal: You can add some cooked moong dal or toor dal to the tamarind juice for a protein-rich and thick rasam.

Pachi Pulusu Recipe – Conclusion

Pachi pulusu is a delicious and easy recipe that you can make in no time with simple ingredients. It is a refreshing and healthy rasam that can be enjoyed with rice or as a drink. It is also a great way to use up the leftover tamarind pulp or juice that you may have in your kitchen. Pachi pulusu is a perfect dish for summer as it cools down your body and aids digestion.

We hope you liked this article and learned how to make pachi pulusu recipe at home. If you have any questions or feedback, please let us know in the comments section below. Also, don’t forget to check out our other articles for more amazing recipes from different cuisines. Thank you for reading and happy cooking!