Tuesday, January 29, 2013

Pachi Pulusu






Ingredients
Tamarind Soaked
(Goose berry size)
Jaggery / Bellam – small piece
Finely chopped onion – ¼ cup
Salt to taste

For paste
Sesame seeds / Nuvvulu – 3 tsp
Peanuts / Pallilu – 3 tsp
Water - 3 tsp

For tempering
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Red chillies – 4
Curry leaves – 4
Hing - pinch
Oil – 1 tsp

Method

For Paste

  1. Dry roast sesame seeds and peanuts. Cool it.
  2. Make paste using 3 tsp of water.

For Pulusu

  1. Collect the tamarind juice and discard the pulp.
  2. In a bowl collect tamarind water, paste, jaggery and salt. Mix well.
  3. Heat oil in a pan and temper it.
  4. Add this tempering to the tamarind water.
  5. Add chopped onions and mix well.
  6. Serve with Ven pongal.

Note:  If you like more tamarind taste, take little more tamarind.

Linking to :
Sara's Traditional & Native Recipes,
WTML@GayathrisCookspot,
Hearth & Soul Blog Hop : 136 : 1/29/2013.

             Hearth & Soul Hop



 

17 comments:

  1. H shailaja, thank u for visiting my space. Happy to follow you.

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  2. Love this recipe.look yummy.. I know 'pulusu', can you just let us know what 'pachi' means?

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  3. Delicious curry and very traditional.

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  4. your version is really unique and must have tasted great. looks yum

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  5. very interesting one dear..

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  6. we use to do same pachi pulusu for pongal but with different procedure... recently i ve posted in my site http://www.ezcookbook.net/2013/01/tamarind-chutney-best-side-dish-for-ven.html.... yours is different with peanut n sesame combination....nice recipe

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  7. There are ingredients here I have not used before, but I am very intrigued! I love seeking out new things and discovering new flavors -- thanks for sharing on Hearth & Soul Hop. :)

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