Sides, breads & soups · Telangana

Pachi Pulusu

A raw tamarind rasam from Telangana summers, no cooking needed: tamarind water with charred onion, chilli and a quick tadka.

Prep 10 min · Cook 5 min · Total 15 min · Serves 4

Ingredients

Pulusu

• 2 tbsp Tamarind pulp
• 1 Onion, finely chopped
• 2 Green chillies, charred over a flame
• 1 tbsp Jaggery
• 1 tsp Salt
• 2 tbsp Coriander leaves, chopped

Tadka

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 Dried red chillies, broken
• 3 cloves Garlic, crushed
• 1 sprig Curry leaves

Method

1. Crush. In a bowl, crush the charred chillies and onion with the salt and jaggery using your fingers so the onion releases its juice.
2. Mix. Pour in the tamarind water and stir until the jaggery dissolves. Taste: sour, sweet and hot in balance.
3. Temper. Fry the tadka and pour it in. Add the coriander. Serve at room temperature with hot rice and a dal or fry.

Tips

In late summer, roast a small brinjal over the flame, mash it and stir it in for a smoky version.