Pachi Pulusu/Raw Rasam | How to make Pachi Pulusu/Raw Rasam

By Anjana Rao  |  10th May 2016  |  
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  • Pachi Pulusu/Raw Rasam, How to make Pachi Pulusu/Raw Rasam
Pachi Pulusu/Raw Rasamby Anjana Rao
  • Prep Time

    15

    mins
  • Cook Time

    0

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  • Serves

    4

    People

121

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About Pachi Pulusu/Raw Rasam Recipe

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’.

Pachi Pulusu/Raw Rasam

Ingredients to make Pachi Pulusu/Raw Rasam

  • 2 onions roughly chopped
  • 3 green chillies chopped
  • 1 dried red chillies chopped (Use kitchen scissors to cut into small pieces)
  • 2 tbsp chopped coriander
  • few curry leaves
  • 2 tbsp tamarind pulp
  • 500 ml water
  • 1 tbsp jaggery (optional)
  • salt to taste

How to make Pachi Pulusu/Raw Rasam

  1. 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.
  2. Pour water into the mixture. Adjust the seasoning to your taste.
  3. Let the pachi pulusu sit for 30 minutes before serving.
  4. Serve the pachi pulusu with steamed rice and kandi pachadi (Lentil chutney).

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