Tamarind Rasam – Counter Top
- 12
- March
- 2009
Pacha Puli Pulusu:
Counter-top Rasam. Tangy Tamarind Rasam, Imli ka Ras. Hot-Sour cold Soup!:)Plain Rasam. Thaalikaadha Rasam/Kodhi-vidaadha Rasam…ha ha what else can I name it!! Okay my friend, Kranti corrected me just now…it is called as ‘Pachi Pulusu’ in Telugu!!:)
When I was in Andhra Pradesh(Hyderabad)…my culinary expedition took different dimension! I got introduced to both fabulous Iranian recipes plus traditional Androidal foods!:) Isn’t that exciting! I shared the house both with Iranian family(for 2 years) and a Hindu family(for 2 years). This really brought some change in my cooking style too.
This ‘pacha puli pulusu’ is more or less like Tamil Nadu rasam! But they don’t cook it over a stove top…yeah they fix it on the counter top!! As anyone could guess…typical Andhra touch comes from their unique Guntur chilies!! They also add some aggressive amount of Purple onions to go on the top! Though onions are strong…as they sit for a while…all infused with tamarind and chili flavours…no worries, its going to be okay! This should be eaten with rice/pongal. But my friends prefer to even drink this(Kranti, Themnu & Saradha)!!
They used to make this at my hostel quite often! The cook Pushpa…is really good at it. I like her preparations anyway. Its hostel, right…but even tho’ with minimum resources, she used to make fabulous meals! Initially, I had lots of inhibitions to have anything that is not cooked, that looks fiery hot…later when I tried, I felt comfortable. Now I am kind of addicted to those chilies, as well!
Ingredients:
Tamarind pulp – 1 lemon size
Garlic small 7-9 along with skin
Purple onions(I used white here)
Strong fiery hot dry chilies 6-7
Peppercorns 1 spoon
Cumin 1 spoon
Asafoetida 1 pinch
Fresh curry leaves 2-4 twigs(I used dried ones here)
Rock salt
Turmeric 1 pinch
Method:
Soak tamarind pulp for about 1-2 hours. Once they loosen up, make them mushy…using hands. Then extract juice out of them. Retain the juice, discard the pulp now.
Coarsely hand pound cumin and peppercorns.
Chop scallions/purple onions.
Flake the chilies using hands. Tear the curry leaves as well.
Crush garlic along with skin.
Now toss everything together in the tamarind juice. Allow them to sit for a while before serving.
malar!! this is known as pachipulusu
Very unique recipe, easy to try and I will!
Thats really a unique one..!!
i do d same except garlic additon..addition of garlic is intresting malar & we call it pachipulusu:)
hey this one is havyaka special ..tamarind appehuli hehhe
:P very tasty 
we add little jaggery though !
This is my favorite also dear. Nothing can beat this rasam and rice as dinner for me.
Mouthwatering dish.
Rasam looks yummy, have heard about it but never tried.
I grew up in Hyd. and understand quite a bit of telugu,the spicy and tangy pacha pulusu sounds so good with rice.
This is my Dad’s fav rasam..He used to ask us make it when he wanted this rasam. Yummy..Sometime we used to mash in boiled potatoes to it..Slurp..
Looks delicious…I also add jaggery when I make it at home.
very different recipe! A must-try.
Wow, this is the first time I’m seeing a counter top rasam, great idea – got to try this one out…lovely blog, i’ve just begun blogging, do drop by sometime
I’m a big rasam fan.Pachi pulusu is a new to me and its worth giving a try
I love rasam of any kinds, this one is new to me; will try it some time!
Pachi pulusu looks great Malar…i love it.
yum-yum, i just love rasam..as a soup
and can have bowls of it.
this one made me drool for it .
Rasam looks yummy and delicious.