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

Hello, Good News! Welcome to another article where we share with you the secrets of making delicious and authentic Indian dishes. Today, we are going to talk about pachi pulusu, a raw tamarind rasam that is popular in Andhra Pradesh and Telangana. This rasam is not cooked, but rather prepared with fresh ingredients and spices. It is a perfect dish for summer, as it is light, tangy, and refreshing.

Pachi pulusu means raw rasam in Telugu. Rasam is a thin soup or broth that is usually served with rice or as a drink. It is made with different ingredients such as lentils, tomatoes, tamarind, pepper, garlic, etc. Pachi pulusu is different from other rasams as it does not require any boiling or cooking. It is simply made by soaking tamarind in water and adding sliced onions, green chilies, coriander leaves, jaggery, and roasted sesame powder. The rasam is then tempered with mustard seeds, cumin seeds, curry leaves, asafoetida, red chilies, and garlic. The result is a flavorful and aromatic rasam that can be enjoyed hot or cold.

Benefits of Pachi Pulusu

Pachi Pulusu is Good for Digestion

One of the main benefits of pachi pulusu is that it aids digestion. Tamarind is rich in dietary fiber and antioxidants that help in cleansing the digestive system and preventing constipation. It also contains tartaric acid that stimulates the production of bile and enzymes that break down fats and carbohydrates. Tamarind also has anti-inflammatory properties that can reduce stomach ulcers and infections.

Onions are another ingredient that helps in digestion. They contain prebiotics that feed the beneficial bacteria in the gut and improve the intestinal health. They also have anti-microbial and anti-fungal properties that can prevent food poisoning and diarrhea. Onions also contain quercetin, a flavonoid that can protect the stomach lining from damage and inflammation.

Pachi Pulusu is Good for Immunity

Pachi pulusu is also good for boosting immunity. Tamarind is a rich source of vitamin C, which is essential for fighting infections and enhancing the immune system. It also has anti-viral and anti-bacterial properties that can prevent colds, flu, and sore throat. Tamarind also contains iron, which is important for producing red blood cells and preventing anemia.

Green chilies are another ingredient that boosts immunity. They contain capsaicin, a compound that has anti-inflammatory and analgesic effects. Capsaicin can also stimulate the production of white blood cells and antibodies that fight against pathogens. Green chilies also contain vitamin A, which is vital for maintaining the health of the mucous membranes and the skin.

Pachi Pulusu is Good for Weight Loss

Pachi pulusu is also good for weight loss. Tamarind is low in calories and high in fiber, which makes it filling and satisfying. It also helps in regulating the blood sugar levels and preventing cravings and overeating. Tamarind also has hydroxycitric acid (HCA), a compound that inhibits the enzyme that converts carbohydrates into fats. HCA can also increase the serotonin levels in the brain, which can suppress the appetite and improve the mood.

Jaggery is another ingredient that helps in weight loss. Jaggery is an unrefined sugar that is made from sugarcane juice or palm sap. It contains minerals such as iron, calcium, magnesium, potassium, etc., that are beneficial for the metabolism and the energy levels. Jaggery also has a low glycemic index (GI), which means it does not spike the blood sugar levels as much as refined sugar does. Jaggery also has a detoxifying effect on the liver and helps in flushing out toxins from the body.

How to Make Pachi Pulusu

Ingredients

  • 2 cups of water
  • A ball-sized piece of tamarind or 2 tablespoons of tamarind paste
  • 1 onion, sliced thinly
  • 2 green chilies, slit lengthwise
  • A handful of coriander leaves, chopped finely
  • 1 teaspoon of jaggery or sugar
  • Salt to taste
  • 1 teaspoon of roasted sesame powder (optional)
  • Oil for tempering
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • A few curry leaves
  • A pinch of asafoetida
  • 2 dry red chilies, broken into pieces
  • 4 cloves of garlic, crushed lightly

Method

  1. If using tamarind, soak it in 1 cup of water for 20 minutes. Squeeze the tamarind and extract the juice. Discard the pulp and seeds. If using tamarind paste, mix it with 1 cup of water.
  2. In a small bowl, combine the tamarind water, onion, green chilies, coriander leaves, jaggery, salt, and sesame powder. Using clean hands, mix all the ingredients well for about 1 to 2 minutes. This will help in releasing the flavors and juices from the onion and green chilies.
  3. Stir in another cup of water and mix again. Taste and adjust the seasoning as per your preference. You can add more tamarind, salt, green chilies, or jaggery to balance the sourness, saltiness, spiciness, and sweetness.
  4. Heat oil in a small pan over medium-high heat. Add mustard seeds and cumin seeds and let them splutter for 10 seconds. Add curry leaves, asafoetida, red chilies, and garlic and fry for another 10 seconds or until the garlic turns golden.
  5. Pour this tempering over the pachi pulusu and mix well. You can serve the pachi pulusu immediately or refrigerate it for later. Enjoy it with hot steamed rice or as a drink.

Variations of Pachi Pulusu

Pachi Pulusu with Raw Mango

If you want to make pachi pulusu with raw mango instead of tamarind, you can follow the same recipe with some minor changes. Peel and chop a raw mango into small pieces and cook it in some water until soft. Mash the mango and strain the pulp. Use this pulp instead of tamarind water and follow the rest of the steps as usual. You can also add some grated coconut to this version for extra flavor and texture.

Pachi Pulusu with Lemon

If you want to make pachi pulusu with lemon instead of tamarind, you can follow the same recipe with some minor changes. Squeeze the juice of one or two lemons and use it instead of tamarind water. You may need to adjust the amount of jaggery or sugar as lemon is more sour than tamarind. You can also add some mint leaves to this version for a refreshing twist.

Pachi Pulusu with Tomato

If you want to make pachi pulusu with tomato instead of tamarind, you can follow the same recipe with some minor changes. Chop one or two ripe tomatoes and blend them into a smooth puree. Use this puree instead of tamarind water and follow the rest of the steps as usual. You can also add some ginger and garlic to this version for a spicy kick.

Nutritional Information of Pachi Pulusu

Pachi pulusu is a low-calorie and nutritious dish that has many health benefits. Here is a table that shows the approximate nutritional values of one serving (1 cup) of pachi pulusu:

Frequently Asked Questions about Pachi Pulusu

What is the difference between pachi pulusu and sambar?

Pachi pulusu and sambar are both types of rasam, but they have some differences. Sambar is a cooked rasam that is made with lentils, vegetables, tamarind, and a spice mix called sambar powder. It is thicker and more filling than pachi pulusu. Pachi pulusu is a raw rasam that is made with tamarind, onion, green chilies, and coriander leaves. It is thinner and more refreshing than sambar.

Can I make pachi pulusu without tamarind?

Yes, you can make pachi pulusu without tamarind by using other souring agents such as raw mango, lemon, or tomato. You can follow the same recipe and replace the tamarind water with the juice or puree of these fruits. However, the taste and color of the rasam may vary depending on the fruit you use.

How long can I store pachi pulusu?

Pachi pulusu can be stored in an airtight container in the refrigerator for up to 2 days. You can reheat it before serving or enjoy it cold. However, it is best to consume it fresh as it may lose some of its flavor and freshness over time.

Can I add other ingredients to pachi pulusu?

Yes, you can add other ingredients to pachi pulusu to make it more interesting and nutritious. Some of the common additions are grated coconut, cucumber, carrot, radish, mint leaves, ginger, garlic, etc. You can also add some boiled peanuts or chickpeas for some protein and crunch.

Is pachi pulusu vegan and gluten-free?

Pachi pulusu is vegan and gluten-free as it does not contain any animal products or wheat products. However, if you are allergic to any of the ingredients such as tamarind, onion, sesame, etc., you may want to avoid this dish or substitute them with something else.

What can I serve with pachi pulusu?

Pachi pulusu can be served with hot steamed rice as a main course or as a drink along with some snacks or appetizers. Some of the dishes that go well with pachi pulusu are idli, dosa, vada, uttapam, pongal, upma, etc. You can also serve it with some papadum, pickle, or chutney for some extra flavor and texture.

What are the health benefits of sesame powder?

Sesame powder is an optional ingredient in pachi pulusu that adds some nuttiness and thickness to the rasam. Sesame seeds are rich in healthy fats, protein, fiber, calcium, iron, magnesium, zinc, copper, manganese, selenium, etc. They can help in lowering cholesterol and blood pressure levels, improving bone health and skin health, preventing anemia and osteoporosis, boosting immunity and metabolism, etc.

How can I make roasted sesame powder at home?

You can make roasted sesame powder at home by following these simple steps:

  1. Dry roast 1/4 cup of white sesame seeds in a skillet over low-medium heat for about 10 minutes or until they turn golden and aromatic. Stir occasionally to prevent burning.
  2. Cool the sesame seeds completely and transfer them to a blender or a spice grinder.
  3. Grind them into a fine or coarse powder depending on your preference. You can also add some salt for extra flavor.
  4. Store the roasted sesame powder in an airtight container in a cool and dry place for up to 2 months.

Can I use black sesame seeds instead of white sesame seeds?

Yes, you can use black sesame seeds instead of white sesame seeds to make the roasted sesame powder. Black sesame seeds have a stronger flavor and a darker color than white sesame seeds. They also have more antioxidants and iron than white sesame seeds. However, they may stain your teeth and tongue, so be careful while eating them.

What is the origin of pachi pulusu?

Pachi pulusu is a traditional dish from Andhra Pradesh and Telangana, two states in southern India. It is believed that this dish was invented by the farmers who wanted to make a quick and easy meal with the ingredients available in their fields. They would soak some tamarind in water and add some onion, green chilies, and coriander leaves to it. They would then temper it with some oil and spices and enjoy it with some rice. This dish was also popular during the summer months as it was cooling and refreshing.

Conclusion

Pachi pulusu is a delicious and healthy dish that you can make at home with simple ingredients. It is a raw tamarind rasam that is flavored with onion, green chilies, coriander leaves, jaggery, and roasted sesame powder. It is tempered with mustard seeds, cumin seeds, curry leaves, asafoetida, red chilies, and garlic. It is a perfect dish for summer as it is light, tangy, and refreshing. You can serve it with hot steamed rice or as a drink.

We hope you enjoyed this article about pachi pulusu and learned how to make it at home. If you have any questions or feedback, please leave them in the comments section below. We would love to hear from you. Also, don’t forget to check out our other articles on Indian cuisine and recipes. Thank you for reading!

Nutrient Amount % Daily Value*
Calories 60 kcal 3%
Fat 2 g 3%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 300 mg 13%
Potassium 200 mg 6%
Carbohydrates 10 g 3%
Fiber 2 g 8%
Sugar 6 g N/A
Protein 1 g 2%
Vitamin A 200 IU 4% Vitamin C 20 mg 33%
Calcium 40 mg 4%
Iron 1 mg 6%
Magnesium 20 mg 5%
Zinc 0.5 mg 3%
Copper 0.1 mg 5%
Manganese 0.2 mg 10%
Selenium 2 mcg 3%
*Based on a 2000 calorie diet