Authentic Telengani Pachi Pulusu with Warm Steamed Rice
A tangy, raw tamarind and charred onion rasam from Telangana that packs a delightful punch of spicy and sour notes. Served warm over fluffy rice, it is a comforting and refreshing rustic delicacy.
25min
Total Time
4
Servings
Telengani
Cuisine
Recipe
1
Extract thick tamarind juice from the soaked tamarind using warm water and set aside.
2
Crush the charred onion slices slightly with your hands to release their sweet aroma and juices.
3
In a mixing bowl, combine the tamarind extract, crushed charred onions, slit green chilies, jaggery, and salt.
4
Add the warm water to adjust the consistency, mixing well to dissolve the jaggery and salt.
5
Heat sesame oil in a small tempering pan over medium heat.
6
Add mustard seeds, cumin seeds, dried red chilies, and asafoetida, letting them splutter.
7
Pour the hot tempering directly over the tamarind-onion mixture and stir well.
8
Garnish with freshly chopped coriander leaves and serve warm with steamed rice.
Ingredients
1 large onion, charred over an open flame and sliced
A lemon-sized ball of tamarind, soaked in warm water
3 green chilies, slit
2 dried red chilies
1 teaspoon cumin seeds
1 tablespoon jaggery, powdered
Fresh coriander leaves, chopped
2 tablespoons sesame oil
1 teaspoon mustard seeds
A pinch of asafoetida
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.