In keeping with Rasam Week, I wanted to finally try something I’ve been meaning to make for years—ever since I tasted it for the first time almost a decade ago at my friend Harini’s home. This is a traditional Telangana dish that she once prepared for us for dinner, and its bold, unforgettable flavor stayed with me all these years.
Simple as it is to make, I somehow never got around to trying it in my own kitchen until this week. This pulusu, or broth, is completely raw and requires no boiling or cooking. The magic lies in the tadka (popu or tempering), which gives it its distinct kick and depth of flavor.
The sharp tartness of tamarind, the heat from red chilies and garlic, a subtle sweetness from jaggery, and a final “secret” ingredient come together to create a dish that’s unlike any rasam or pulusu you may have tasted before. Paired with hot rice, ghee, and mudda pappu (thick tuvar dal), it’s a combination that stays on your taste buds for a very long time—just as it has stayed with me for over a decade.
This recipe is Harini’s contribution to Roz Ka Khana, and while it may not match exactly how she or her in-laws make it at home, it’s hopefully a worthy first attempt.
Ingredients for Pachi Pulusu
Serves: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
- Tamarind – 1 small lemon-sized ball, soaked in warm water
- Jaggery – ½ tsp
- Salt – to taste
For Tempering
- Mustard seeds – 2 tsp
- Cumin seeds (jeera) – 1 tsp
- Dry red chilies – 3–4
- Green chilies – 3–4, thinly sliced
- Red onion – ¼ cup, finely chopped
- Garlic – 3 small or 2 large cloves, crushed or finely chopped
- Curry leaves – 1 sprig
- Roasted sesame seed powder – 1 tsp
- Cilantro – 1 bunch, chopped
- Cream or whole milk – 1 tsp (optional)
- Oil – 2 tsp
Method
Extract the juice from the soaked tamarind and add enough water to make about 2 cups. Add salt and jaggery and mix well until dissolved.
Heat oil in a small pan. Once hot, add the mustard seeds and allow them to splutter. Add the cumin seeds, dry red chilies, and curry leaves, followed by the garlic and green chilies. Sauté for about 1 minute.
Pour this tempering over the tamarind water. Add the chopped onions and cilantro.
Stir in the roasted sesame seed powder.
As a final touch, add 1 tsp cream or whole milk and give it a quick mix before serving.
(This helps balance the tartness of the tamarind. Skip this step if you prefer not to add dairy or are vegan.)
Serve with hot rice, ghee, and pappu—ideally mudda pappu, which is meant to be thick so the pulusu remains a light, tangy accompaniment. According to Harini, spinach dal (paalak pappu) or spiced moong dal also pair beautifully with pachi pulusu. I’ll be trying those next and will report back.
Coming up next for Rasam Week: Inji (Ginger) Rasam.
