Ingredients:
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
Method:
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
Method:
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.
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.
6 comments:
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!:))
Nice simple dish. Looks yummy! :)
this is something similiar to rasam rite..looks nice.
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.
Yes Kalai, it's very simple to make.
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).
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