Thursday, June 26, 2008

Pachi Pulusu


Chopped green chilli-1
Chopped onion-1
Tamarind pulp-2 tablespoons
Sugar-1teaspoon (optional)
Garlic cloves-2
Dry red chillies-4
Curry leaves-few
Seasoning ingredients-1/4 teaspoon (mustard seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon of urad dal, ¼ teaspoon of chenna dal
Turmeric powder-1/4 teaspoon
Salt-1 tablespoon
Warter-4 cups
Oil-1 tablespoon


1. Heat the oil in a vessel on a low flame and add dry chilli pieces, crushed garlic and seasoning ingredients.
2. Let them splutter and add curry leaves. Crush them with the ladle carefully and add water and tamarind pulp.
3. Add salt, sugar and turmeric powder and boil for two minutes on a medium flame.
4. Now add the chopped onions and green chillies and turn off the stove.
5. Serve with hot rice, kandi pachadi or mudda pappu.

Note: If you want to get crunchy onion pieces, don’t boil the pachi pulusu after adding the onions.


Asha said...

I love this dish Vijaya. My ajji used to fried or roasted brown Chana to this too. I haven't made this in a long time. Thank you so much for the recipe!:))

Kalai said...

Nice simple dish. Looks yummy! :)

Prajusha said...

this is something similiar to rasam rite..looks nice.

Daily Meals said...

I too like this dish a lot Asha! Whenever I visit India, I ask my mother to make this for me. My mother makes it very well.

Daily Meals said...

Yes Kalai, it's very simple to make.

Daily Meals said...

Hi Prajusha! It's similar to rasam but we don't boil it for a long time that is why we call it pachi (raw) pulusu (rasam).