Pachi Pulusu

Pachi Pulusu is an unheated version of the pulusu, a type of curry-like stew from Andhra Pradesh. Unlike regular pulusu, this kind is much more watery and light. Typically this dish is prepared with tamarind with onions, chillies, and jaggery. Other typical Andhra Pradesh seasonings may be added, such as coriander, curry tree leaf, or garlic. In the summer when mangoes are abundant, tamarind is replaced by stewed raw mango.

Pachi Pulusu

Ingredients

• Tamarind, the size of a small lemon
• One-half of a small onion finely chopped
• 1 finely chopped green chili
• 1-2 tbsp finely chopped coriander
• Red chili powder 1/4 tsp
• Jeera powder 1/4 tsp
• Coriander powder 1/4 tsp
• A pinch of garam masala powder
• Salt to taste
• Water 4 cups

Method

• Wash and soak tamarind in water for about an hour.
• Extract the juice from soaked tamarind and discard the tamarind pulp.
• Add finely chopped onion, green chilies, and coriander leaves. Add red chili powder, jeera powder, coriander powder, garam masala, and salt to taste.
• Stir and let it stand for about one-half hour before serving.