Pachi Pulusu | Raw Tamarind Stew

Pachi Pulusu, or Raw Tamarind Stew, is a traditional South Indian dish cherished by Telugu people for its tangy and refreshing flavor. This simple yet delectable stew is made without cooking, retaining the raw essence of tamarind and other fresh ingredients. It's especially popular during the hot summer months, as it naturally cools the body and pairs wonderfully with steamed rice. My grandmother used to prepare this regularly for dinner, and it's a family favorite that brings back fond memories. Follow these step-by-step instructions to enjoy this authentic and easy-to-make stew.

Preparation time: 10 minutes
Course: Main
Serves: 4
Bowl measurement: 1 Bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Prepare the Tamarind Extract and Chop the Onion
• Step 2: Prepare the Tempering (Talimpu)
• Step 3: Combine the Ingredients
• Step 4: Mix and Mash the Ingredients
• Step 5: Add Tamarind Extract and Adjust Seasoning
• Conclusion

Ingredients

Tamarind: Lemon-sized ball, soaked in 2 bowls of water

Onion: 1 large, chopped

Dry Red Chilies (Endu Mirapa): 4

Mashed Jaggery (Bellam): 4 tablespoons

Salt: As per taste

Curry Leaves (Karivepaku): A few

Cumin Seeds (Jeelakarra): 1/2 tablespoon

Mustard Seeds (Aavalu): 1/2 tablespoon

Garlic Cloves (Velluli Rebbalu): 2, crushed

Oil: 1 tablespoon

Procedure

Step 1: Prepare the Tamarind Extract and Chop the Onion

Soak a lemon-sized ball of tamarind in 2 bowls of water for about 10 minutes to soften it. Once softened, mash the tamarind in the water to extract the juice and strain it to remove any pulp and seeds. Finely chop 1 large onion and set both the tamarind extract and chopped onion aside.

Step 2: Prepare the Tempering (Talimpu)

In a small pan, heat 1 tablespoon of oil over low flame. Add the following ingredients one after another, sautéing each for a few seconds:

Mustard Seeds (1/2 tbsp): Add and let them crackle.

Cumin Seeds (1/2 tbsp): Add and sauté until aromatic.

Dry Red Chilies (4): Break them into halves and add.

Crushed Garlic Cloves (2): Add and sauté until they turn light brown.

Curry Leaves: Add a few curry leaves and sauté for a few seconds.

Turn off the flame and set the tempering aside.

Step 3: Combine the Ingredients

In a mixing bowl, add the following:

• Chopped Onions
• Mashed Jaggery (4 tbsp)
• Salt (1/2 tbsp or to taste)
• The prepared tempering (talimpu)

Step 4: Mix and Mash the Ingredients

Using your hand, gently mash and mix all the ingredients in the bowl. This helps the flavors blend together and the jaggery to dissolve slightly.

Step 5: Add Tamarind Extract and Adjust Seasoning

Pour the strained tamarind extract into the mixing bowl with the mashed ingredients. Stir well to combine all the elements. Taste and adjust the salt or jaggery if needed to balance the tangy and sweet flavors.

Transfer the Pachi Pulusu to a serving bowl.

Conclusion

Your refreshing and flavorful Pachi Pulusu is now ready to enjoy! This raw tamarind stew is best served with hot steamed rice, and it makes for a perfect meal during warm days when you crave something light yet satisfying. The combination of tangy tamarind, sweet jaggery, and aromatic tempering creates a delightful taste that is both comforting and invigorating. Share this traditional recipe with your family and experience a taste of authentic Telugu cuisine.