A simple almost no-cook dish that is comforting and delicious. Serve with rice, plain dal and a generous drizzle of ghee or with pulagam or pongal.
About the Recipe
Stews also known as pulusu are very common in Andhra cuisine. These spicy, brothy dishes are a part of the daily diet. Here are two of my favorites, palakura pulusu and thiyya pulusu. I learnt this pachi pulusu recipe from my mother in law. Pachi means raw and pulusu is stew/ soup in Telugu. So true to its name, there is very little cooking involved in this dish and veggies are left raw. It is a dish that my husband grew up eating, so I make it frequently for the family. Raw tamarind pulp/ pasta forms the base of this recipe. Finely chopped onions add an amazing flavor. Green chilies add spiciness while sugar balances the flavors. My version here, nuvvula pachi pulusu, uses roasted sesame seed powder. It adds a nice nuttiness to the dish. You can A simple and easy dish to make but one that is scrumptious and comforting. Serve this tangy stew with rice and plain dal. Pulagam pachi pulusu is also another popular combo.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make pachi pulusu:
Tamarind - you can raw tamarind in either store bought tamarind paste/ pulp or dry version available as bricks. If using the dry tamarind, soak a small lemon size piece in warm water for 15 minutes, then squeeze out the pulp.Red onion or shallot Green chiliesRoasted sesame seed powder - dry roast sesame seeds on medium-low heat until golden brown. Take off the heat and let them cool completely. Blend in short pulses until the mixture is coarsely ground. If you process for too long, the mixture will get clumpy and pasty.Salt & sugarFor tempering: mustard and cumin seeds, curry leaves
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make pachi pulusu: In a small bowl, combine tamarind paste and ½ cup water. Stir in onions, green onions, salt, sugar and roasted sesame powder. Using clean hands, mix all the ingredients well for about 1~2 minutes. Stir in another 1 cup water and mix again. Taste and add more tamarind, salt, green chilies to adjust the seasoning. Heat oil in a small pan. Add mustard, cumin seeds and once the seeds start to splutter, add curry leaves and cook for 30 seconds. Add the tempering into the pulusu and mix well. Serve with rice and dal.
Expert Tips
You can use either store bought tamarind paste/ pulp or dry version available as bricks. If using the dry tamarind, soak a small lemon size piece in warm water for 15 minutes, then squeeze out the pulp.Substitute medium size shallot for the red onion.Make sure not to process the roasted sesame seeds for too long. The mixture will get clumpy and pasty. Blend in short pulses until the mixture is coarsely ground. Make a big batch of roasted sesame seeds and store in an airtight container and use in other recipes like mix vegetable salan or kakarakaya nuvvulannam. You can skip the roasted sesame seed powder. Instead use roasted peanut powder or omit it completely. Stir in mashed, roasted eggplant to the tamarind mixture to make vankaya pachipulusu.Store leftover pacchi pulusu for up to 3 days in the fridge.
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Here are a few more recipes with raw tamarind that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
