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    Home » Andhra » Pachi Pulusu

    Pachi Pulusu

    Published: Jun 8, 2022 by Pavani · Leave a Comment

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    Pachi pulusu is a tangy brothy stew made with raw tamarind. This traditional Andhra recipe needs just a few ingredients and a few minutes to make.

    A simple almost no-cook dish that is comforting and delicious. Serve with rice, plain dal and a generous drizzle of ghee or with pulagam or pongal.

    Bowl with tamarind onion stew and a bowl of rice in the back.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Stews also known as pulusu are very common in Andhra cuisine. These spicy, brothy dishes are a part of the daily diet. Here are two of my favorites, palakura pulusu and thiyya pulusu.

    I learnt this pachi pulusu recipe from my mother in law. Pachi means raw and pulusu is stew/ soup in Telugu. So true to its name, there is very little cooking involved in this dish and veggies are left raw. It is a dish that my husband grew up eating, so I make it frequently for the family.

    Raw tamarind pulp/ pasta forms the base of this recipe. Finely chopped onions add an amazing flavor. Green chilies add spiciness while sugar balances the flavors. My version here, nuvvula pachi pulusu, uses roasted sesame seed powder. It adds a nice nuttiness to the dish. You can

    A simple and easy dish to make but one that is scrumptious and comforting. Serve this tangy stew with rice and plain dal. Pulagam pachi pulusu is also another popular combo.

    Steel spoon with pachi pulusu.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make pachi pulusu:

    • Tamarind - you can raw tamarind in either store bought tamarind paste/ pulp or dry version available as bricks. If using the dry tamarind, soak a small lemon size piece in warm water for 15 minutes, then squeeze out the pulp.
    • Red onion or shallot
    • Green chilies
    • Roasted sesame seed powder - dry roast sesame seeds on medium-low heat until golden brown. Take off the heat and let them cool completely. Blend in short pulses until the mixture is coarsely ground. If you process for too long, the mixture will get clumpy and pasty.
    • Salt & sugar
    • For tempering: mustard and cumin seeds, curry leaves
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make pachi pulusu:

    In a small bowl, combine tamarind paste and ½ cup water.

    3 panel photo showing the mixing of tamarind juice in a steel bowl.

    Stir in onions, green onions, salt, sugar and roasted sesame powder.

    4 panel photo showing the addition of ingredients to tamarind.

    Using clean hands, mix all the ingredients well for about 1~2 minutes. Stir in another 1 cup water and mix again. Taste and add more tamarind, salt, green chilies to adjust the seasoning.

    3 panel poto showing the mixing of ingredients in a steel bowl.

    Heat oil in a small pan. Add mustard, cumin seeds and once the seeds start to splutter, add curry leaves and cook for 30 seconds. Add the tempering into the pulusu and mix well. Serve with rice and dal.

    3 panel photo showing the addition of tadka to the steel bowl.

    Expert Tips

    • You can use either store bought tamarind paste/ pulp or dry version available as bricks. If using the dry tamarind, soak a small lemon size piece in warm water for 15 minutes, then squeeze out the pulp.
    • Substitute medium size shallot for the red onion.
    • Make sure not to process the roasted sesame seeds for too long. The mixture will get clumpy and pasty. Blend in short pulses until the mixture is coarsely ground.
    • Make a big batch of roasted sesame seeds and store in an airtight container and use in other recipes like mix vegetable salan or kakarakaya nuvvulannam.
    • You can skip the roasted sesame seed powder. Instead use roasted peanut powder or omit it completely.
    • Stir in mashed, roasted eggplant to the tamarind mixture to make vankaya pachipulusu.
    • Store leftover pacchi pulusu for up to 3 days in the fridge.
    Black plate with rice, dal, carrot curry and stew.

    You might also like

    Here are a few more recipes with raw tamarind that you might like:

    • Pearl Onion Pulusu (Chinna Ullipaya Pulusu)
    • Pewter tray with puliyogare.
      Puliyogare | Step by Step Video Recipe
    • White bowl with noodle stir fry.
      Vegan Pad Thai Recipe | Video
    • White bowl with cucumber chutney
      Keera Dosakaya Pachadi
    Steel spoon with pachi pulusu.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Steel spoon with pachi pulusu.

    Pachi Pulusu

    Pachi pulusu is a traditional Andhra dish made with just a few ingredients. This tangy, spicy brothy stew is great to serve with rice & dal!!
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 5 mins
    Total Time: 15 mins
    Course: soups stews
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    • 1~2 tablespoon Roasted sesame seed powder*
    • 2 tablespoons Tamarind pulp
    • 1½ cups Water, divided, more as needed
    • 1 Small Red Onion, finely chopped
    • 2~3 Green Chilies, finely chopped
    • 1 teaspoon Sugar
    • To taste Salt

    For tempering:

    • 1 teaspoon Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 6~8 Curry leaves

    Instructions

    • dry roast sesame seeds on medium-low heat until golden brown. Take off the heat and let them cool completely. Blend in short pulses until the mixture is coarsely ground.
    • In a small bowl, combine tamarind paste and ½ cup water. Stir in onions, green onions, salt, sugar and roasted sesame powder. Using clean hands, mix all the ingredients well for about 1~2 minutes. Stir in another 1 cup water and mix again. Taste and add more tamarind, salt, green chilies to adjust the seasoning.
    • Heat oil in a small pan. Add mustard, cumin seeds and once the seeds start to splutter, add curry leaves and cook for 30 seconds. Add the tempering into the pulusu and mix well. Serve with rice and dal.

    Video

    Notes

    • You can use either store bought tamarind paste/ pulp or dry version available as bricks. If using the dry tamarind, soak a small lemon size piece in warm water for 15 minutes, then squeeze out the pulp.
    • Substitute medium size shallot for the red onion.
    • Make sure not to process the roasted sesame seeds for too long. The mixture will get clumpy and pasty. Blend in short pulses until the mixture is coarsely ground.
    • Make a big batch of roasted sesame seeds and store in an airtight container and use in other recipes like mix vegetable salan or kakarakaya nuvvulannam.
    • Store leftover pachi pulusu for up to 3 days in the fridge.

    Nutrition

    Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 56mg | Potassium: 78mg | Fiber: 1g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. mrkk08

      October 27, 2006 at 5:37 am

      Hey, we prepare the same thing but with roasted peanuts.
      I'll try this one with sesame, your style. Just one tablespoon of sesame is enough, Pavani?

      Reply
    2. Praveena

      October 27, 2006 at 9:19 am

      Pavani, reading this with my mum, the first thing she said was 'She must be from Rayalseema'. Don't know if you are but my mum makes the exact same recipe with some jaggery (bellam) and I love it with 'Pulagam' (shall blog about it!)
      Praveena.

      Reply
    3. Foodie's Hope

      October 27, 2006 at 4:27 pm

      Great looking recipe,sounds easy and delicious! I will try,Pavani!Thanks!

      Reply
    4. Pavani

      October 29, 2006 at 2:25 pm

      Hi Indira,
      I saw your peanut pachi pulusu and thought the same. Regarding 1 tbsp sesame seeds, I usually keep powdered on hand and I should have written 1 tbsp powdered sesame seeds. You can definitely use more. Do try it and let me know.

      Hi Praveena,
      I'm from Andhra and my husband is from Hyderabad. This is actually my mother-in-law's dish and I'm not sure of the origin. You made me curious about it and I'll try to find out from her. Would really love to see your version of pulagam..

      Thank you Asha. Do try and let me know.

      Reply
    5. pavani

      February 27, 2009 at 10:47 am

      Hey nice recipe....thanx a lot.... want to surprise my mom cooking this :D..lets see

      Reply

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