Pachi Pulusu – Raw Rasam

Pachi Pulusu

This is a traditional Andhra recipe from my hubby’s hometown. I first had a taste of this recipe after marriage and the tanginess of the tamarind, the heat of the chillies and the crispiness of the onions bowled me over. It’s very simple to prepare, it took me hardly 10 minutes to put it together. It can be had with rice or by itself as a soup or rasam.


Recipe Source: My Mom-in-law

Tamarind – 1 big lemon sized ball
Onion – 1/2 of a big one – Finely Chopped
Green Chillies – 2 Split
Jaggery/ Sugar – A pinch
Dry Red Chillies – 2


Mustard Seeds – 1 Teaspoon
Curry Leaves – 5 – 6
Jeera – 1 Teaspoon

Oil – 2 Teaspoons

Fry dry red chillies in a little bit of oil and grind to a fine powder.

Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.

Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

19 thoughts on “Pachi Pulusu – Raw Rasam

  1. Thanks to your Mom in law for inventing such delicious recipes..Something similar is done in my home town of pune but we also use the water in which chana daal was boiled for puran poli, and add jaggery and tamarind and seasoning. But yours looks really ymmy and can be served hot or cold.Eve


  2. Hi chandrika, thanks for your compliment.I have just seen your site for first time.Most of your recipes are similar to the one which i prepare at home.This pachi pulusu is also same one.I love this.All photographs are awesome.


  3. this sounds very much like what my dad used to make at home except for the coconut that we add and the jaggery that we dont add!…we call it puliyum mulakum chalichathu…I have just posted it…tracked back u’r blog nw thro’ one of u’r comments..Hw cultures overlap!!


  4. Wow! Wow! Wow! My family loved the mamadikaya pachi pulusu from Luv2Cook’s blog and I can see that we are going to love this one, too! I’ll be sure to let you know!


  5. It looks very good. We make this at home too. The only difference is we add salt and cilantro (and add more than a pinch of sugar). I have to try your version of pachi pulusu.


  6. Thanks, this is a varam for Bachelors, Indian food dorakaka chasthunam ekkada. Koncham atu etu vachina enjoy chesam. Thanks again.


  7. I love this for its simplicity of making & complexity of flavors & textures. To this amount, I add aboit 1/2 each of rosted peanut powder, phutnal pappu powder & roasted tilpowder. That gives it a little more body, flavor & texture. I don't like raw onions. & eat them only in pachchi pulsu. Thanks for the post


  8. Peddamma in my neighborhood in Secunderabad used to make this masala laddus, where she used to grind onion, kothmir, & I don't know what all spiced to a coarse paste, form it intu laddus & dry it in the sun for several days, compressing them every day as the dried, thill they were totally dry. Then she used to crush one of them into the dal she was cooking. was the most amazing taste & flavor I've ever eaten. Can you please post that recipe if you know or can find it? I will be sooo grateful if you could.


  9. Hi Chandrika,
    My grand mother used prepare this pachi pulusu for festivals along with atasera annam. Thanks for the post.


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