Tuesday, January 29, 2013

Pachi Pulusu

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


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,
Hearth & Soul Blog Hop : 136 : 1/29/2013.

             Hearth & Soul Hop



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

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

  3. Delicious curry and very traditional.

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

  5. 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

  6. 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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