Pachi Pulusu/Raw Onion Stew

Pachi Pulusu

This is simple n humble traditional recipe from Telangana cuisine . No “daawatu “ (Feast in Telangana slang) is complete without this quintessential recipe. As the name suggests pachi pulusu- Raw stew which doesn’t require any cooking. We can prepare this recipe in a jiffy. It has the goodness of tamarind juice, jaggery, finely chopped onion n tempered with tempering ingredients. Here I present delicious recipe pachi pulusu which is served as an accompaniment to hot steamed rice or an appetizer. Njoy Cooking, Serving n Savoring!

Ingredients:

Tamarind: Small lemon sized

water: 2 cups approximately

Salt: As required

jaggery powder: 1 tbsp

Onion: 1 no. Big

Tempering:

Oul: 2 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Red chilli: 1 no.

Curry leaves: A sprig

coriander leaves: Few

Asafoetida: A pinch

Green chilli: 1 no.

Method of Preparation:

🌹. Soak Tamarind in enough water for 15 minutes and extract the pulp. To this add required amount of salt, 2 cups of water and one tbsp jaggery powder. Also add finely chopped onion pieces. Mix thoroughly and keep aside. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds., when mustard splutter add a pinch of asafoetida, chopped green chilli, whole red chilli And curry leaves. Pour the tempering onto the pachi pulusu and garnish with coriander leaves.