Pacchi Pulusu | How to make Pacchi Pulusu

By Tanuja G  |  20th Nov 2015  |  
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  • Pacchi Pulusu, How to make Pacchi Pulusu
Pacchi Pulusuby Tanuja G
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About Pacchi Pulusu Recipe

Tamarind is commonly used in Telangana cuisine. It is used in chutneys, stuffed gravies, charu varieties, pulusu varieties etc. Pulusu is a thick stew made with tamarind extract, jaggery or sugar, chilli powder and other spices. It is sour/tangy, sweet, hot and goes well with both rotis and white rice. Sesame seeds/peanuts find a special place in this cuisine and pulusu is no exception. This pacchi pulusu is a little different from the regular pulusu varieties. Pacchi in Telugu means raw. This dish doesn't need any kind of boiling or simmering and hence the name. Made in Telangana region, this is a great accompaniment to hot rice and plain dal. This is one of those dishes that is found in every household on every season.

Pacchi Pulusu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pacchi Pulusu is just mouth-watering. This amazing recipe is provided by Tanuja G. Be it kids or adults, no one can resist this delicious dish. How to make Pacchi Pulusu is a question which arises in people's mind quite often. So, this simple step by step Pacchi Pulusu recipe by Tanuja G. Pacchi Pulusu can even be tried by beginners. A few secret ingredients in Pacchi Pulusu just makes it the way it is served in restaurants. Pacchi Pulusu can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pacchi Pulusu.

Pacchi Pulusu

Ingredients to make Pacchi Pulusu

  • Lemon sized tamarind
  • 2 teaspoons of roasted sesame seeds
  • 5 Whole dried red chillies
  • 3 medium sized onions - diced
  • A sprig of curry leaves
  • coriander leaves to garnish
  • oil for tempering
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of turmeric
  • A Pinch of hing
  • salt to taste
  • 3 green chillies - diced.

How to make Pacchi Pulusu

  1. Soak tamarind in a bowl of water for half an hour.
  2. Extract its juice. Ensure that it is squeezed properly. Repeat the process till there is no juice left in the tamarind.
  3. Discard the seeds, veins and the skin after squeezing it.
  4. Dilute this with water till the needed consistency is attained. Also, check for the tangy taste. It shouldn't be too bland or too tangy.
  5. To this, add diced onions, diced green chillies, roasted sesame seed powder, salt and mix it well.
  6. Heat oil in a pan. Add mustard seeds, let it splutter.
  7. Add cumin seeds and fry for 3-5 seconds.
  8. Add slit red chillies, curry leaves and ensure these get roasted properly.
  9. Add turmeric powder, hing. Give a nice stir to this tempering.
  10. Add this tempered oil to our Pulusu.

My Tip:

Whole green chillies can be grilled on the gas flame, mashed and added to the Pulusu. Same can be done with dried red chillies. This gives a wonderful texture and a punch to the stew. Jaggery or sugar can be added, if desired.

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