On Bhogi festival, the kid within me was craving to eat typical Andhra menu. When I was a kid, my mom used to prepare Pulagam, Pachi pulusu(raw rasam), mixed vegetable curry, sajja rotte(bajre ki roti) and peanut chutney on Bhogi day. The magic of that taste inspired me to prepare the same menu last week.
One thing I always forget is Pacchi pulusu preparation. As usual, called my mom and asked the recipe and now I'm blogging it.... with the hope to not bug her next time ;-). Anyways, here are the tools and techniques to prepare Pachi pulusu.
Ingredients:
- 2 big lemon sized Tamarind
- 1 Onion small
- 2 dry red chillies
- 2 green chillies
- 10 Curry leaves
- Coriander leaves
- 1 tbs sesame seeds
- 3 tbs baked chana daal (pappulu/putnaalu/buna chana daal)
- 1 tbp jaggery (add as per your taste)
- Salt to taste
- 1/2 tsp Turmeric powder
- Little bit red chilli powder
- Jeera and mustard seeds for seasoning
- 1 tbs oil
Preparation:
- Soak Tamarind in water and prepare 4 cups of soup.
- Add finely chopped onions, green chillies, turmeric powder, red chilli powder, salt and jaggery powder. Mix well.
- In Mixie, make sesame powder and then add baked chana daal to make it into fine powder.
- Add the above powder to Tamarind juice and mix well.
- In a pan, heat oil and add jeera & mustard seeds. Once mustard seeds splutter, add curry leaves and dry red chillies. Add this seasoning to Tamarind soup.
- Garnish with coriander leaves.
And this was our Bhogi meals. Enjoyed drinking Pachi pulusu ..mmmmmmm...yummy. Kids wanted more...but we ran out of soup in no time :-)
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