Pachi Pulusu
by Shailaja Reddy
29 Jan 2015
This recipe has been viewed 30814 times
It is uncooked pulusu. It reduces our body heat during summer. It is curry like stew.
This is popular in Andhra Pradesh.
Pachi Pulusu recipe - How to make Pachi Pulusu
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
2 tbsp soaked tamarind (imli)
1 tbsp jaggery (gur)
1/2 cup finely chopped onions
salt to taste
To Be Blended Into A Smooth Paste
3 tsp roasted sesame seeds (til)
3 tsp roasted peanuts
4 tsp water
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
4 whole dry kashmiri red chillies
6 to 7 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp oil
Method
- Method
- In a bowl collect, combine the extracted tamarind juice, prepared paste, jaggery, water and salt and mix well.
- Heat oil in a pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the curry leaves, red chillies and asafoetida and saute for 10 seconds.
- Add this tempering to the tamarind water.
- Add chopped onions and mix well.
- Serve with Ven pongal.
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