Pachi Pulusu or Raw Tamarind Rasam is one of the easiest recipes which can be done in 15 minutes without even boiling rasam.

It is made with tamarind extract, onions, chilli and cumin spice paste as main ingredients and jaggery are used to compensate sourness and give a sweet and tangling taste. Unlike other rasam or sambar recipes, it’s tempered with oil.

In south India, it is one of the popular side dish recipes during the summer season as it’s very simple to prepare and healthy too. Some people even skip eating curd rice when they have this recipe as this recipe cools body temperature.

Pachi pulusu recipe goes well with steamed rice. In some places of Andhra and Telangana, I have found that people skip adding tamarind pulp and substitute with raw mango juice.

Apart from all the above, our version of raw tamarind rasam is traditional and hundreds of years old healthy recipe. This recipe was used to treat digestion and stomach discomfort. So people used to drink it like a healthy drink during summers.

Pachi Pulusu Recipe with TIPS:

* Grinding fried green chillies and jeera gives good taste to our recipe.
* Adding Jaggery not only gives sweet taste but also neutralises tangling flavour of tamarind.
* If you add turmeric powder while temper then our recipe gets good colour and flavour.
* Onions not only give flavour but also helps in keeping our body cool during summer.
* We can also add Sesame seed powder to enhance the flavour of this recipe.


For detailed tips and notes along with ingredients visit: [ Ссылка ]

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