Pachi Pulusu - Telangana Special

Name: Pachi Pulusu - Telangana Special
Prep time: 10 min
Cook time: 5 min
Yield: 5
Cuisine: Indian
Ingredients: 2 Table Spoons Tamarind; 1/2 Tea Spoon Red Chilly Powder; 1/2 Tea Spoon Salt; 2 Tea Spoons Coriander Leaves; 4 Small Sized Onions Cut Vertically into Thick Slices; 2 Table Spoons Oil; 1 Table Spoon Curry Leaves; 1/2 Tea Spoon Jeelakarra (Cumin Seeds); 1/2 Tea Spoon Avalu (Mustard Seeds); 2 Red Chillies Broken into Two Pieces; 1/4 Tea Spoon Turmeric

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Pachi Pulusu - Telangana Special

Beginner Level

Prep Time

10 Mins

Cook Time

5 Mins

Servings

5

19849

Views

Save to magazine

About Recipe

Pachi Pulusu - Telangana Special

Ingredients

2 Table Spoons Tamarind

1/2 Tea Spoon Red Chilly Powder

1/2 Tea Spoon Salt

2 Tea Spoons Coriander Leaves

4 Small Sized Onions Cut Vertically into Thick Slices

2 Table Spoons Oil

1 Table Spoon Curry Leaves

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

2 Red Chillies Broken into Two Pieces

1/4 Tea Spoon Turmeric

Cooking Procedure

Soak the tamarind in 1/2 medium-sized cup of water for 20 to 30 minutes.

Add 3.5 Medium Cups of Water to the already soaking Tamarind and make Juice of it throwing away the pulp

Add Red Chilly Powder, Salt, Onions to the Tamarind juice and mix well. Sprinkle Coriander Leaves on top of it and keep it aside.

Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves. Saute until Curry leaves turn mild golden brown color, add turmeric before turning off the heat.

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recipe: pachi pulusu - telangana special

recipe: pachi pulusu - telangana special

Pachi Pulusu - Telangana Special

Pachi Pulusu - Telangana Special

Beginner Level

Prep Time

10 Mins

Cook Time

5 Mins

Servings

5

19849

About Recipe

Ingredients

2 Table Spoons Tamarind

1/2 Tea Spoon Red Chilly Powder

1/2 Tea Spoon Salt

2 Tea Spoons Coriander Leaves

4 Small Sized Onions Cut Vertically into Thick Slices

2 Table Spoons Oil

1 Table Spoon Curry Leaves

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

2 Red Chillies Broken into Two Pieces

1/4 Tea Spoon Turmeric

Cooking Procedure

Soak the tamarind in 1/2 medium-sized cup of water for 20 to 30 minutes.

Add 3.5 Medium Cups of Water to the already soaking Tamarind and make Juice of it throwing away the pulp

Add Red Chilly Powder, Salt, Onions to the Tamarind juice and mix well. Sprinkle Coriander Leaves on top of it and keep it aside.

Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves. Saute until Curry leaves turn mild golden brown color, add turmeric before turning off the heat.

Add sauted mix in the pan to the Tamarind Juice kept aside. Mix well and serve.

Tastes good with Steamed Rice and Dal / Vegetarian / Non Vegetarian dish

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