Posted by: Juveria | September 3, 2009

Pachi Pulusu

Pachi Pulusu is a dish that takes me way back. I have so many fond memories with this dish. Whenever anything is stir-fried in our home, back home pachi pulusu is made as a side dish.The taste of it is very refreshing. The tanginess from the tamarind, heat from red chilli powder and the taste comes from freshly cut onions and cilantro.

Actually this is Pachi pulusu, what poor people used to eat with some rice and a chutney or papad, or with a green chilli. As it traveled to the rich households they modified it by adding tempering to the pulusu.
It gave a very good flavor and added lot of punch to the dish. So there we go foodies the good old pachi pulusu…..!

Pachi Pulusu

Pachi Pulusu

This recipe comes from my mom. It only takes 10 to 15 minutes to make.

This is how I make it:

Tamarind – lemon sized
1 onion
Some Cilantro leaves (coriander)
Salt to taste
Red chilli powder

For Temering
Cumin seeds
Dried red chillies
1 sprig of Curry leaves
2 or 3 garlic cloves
Turmeric powder

Soak your tamarind approximately for 15 minutes to half hour.
Then squeeze the juice from tamarind. Add salt and red chilli powder and taste it.
If it is sour you can add some water and some salt.
Now just add your freshly cut onion pieces and cilantro .

For tempering add 2tbsps of oil to a pan. And then goes in the ingredients one by one.
cumin seeds, dried red chillies, garlic, curry leaves and turmeric powder.
Add one big spoon of pulusu to the tempering so that it makes a sizzling sound.
By doing this trick you know that you added that punch to the recipe.
And Voila! your Pachi pulusu is ready to be served with some hot rice.


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