Vankaya Pachi Pulusu (Roasted Eggplant & Tamarind Rasam - Andhra style)

 

           Vankaya Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam prepared with roasted eggplant. Vankaya refers to eggplant / brinjal, Pachi means raw and Pulusu is soup. It is a South Indian version of baingan ka bharta in a semi-liquid form. This tangy stew is prepared with tamarind extract containing chopped onion, green chilies and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavour. 

         

 You can enjoy this yummy and comforting Eggplant Rasam with hot steamed rice and accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. Unlike the regular rasam, this pulusu is somewhat light and watery. So check out the step by step pictorial recipe to prepare this nutritious regional delicacy.

• 1 large eggplant
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. tamarind paste mixed with 1 & 1/2 cups water
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 3-4 garlic, chopped / crushed

           Apply some oil on the eggplant and make 2 slits lengthwise. On an open flame roast the eggplant till well charred. When cool, peel the skin off and mash well. 

          Add the onion, green chilies, coriander leaves, turmeric powder and salt. Mash well with your hands for a couple of minutes to release the flavour.

          (Alternatively, it can be pounded in a mortar and pestle or pulse it in a mixer grinder). 

          Add the tamarind water and mix well. Check for seasoning. 

          For the tempering - Heat oil in a pan and temper with all the mentioned ingredients. Sauté for a few seconds or till the garlic turns slightly brown in colour.  

           Pour this tempering over the prepared Vankaya Pachi Pulusu. Give it a mix and enjoy with hot steamed rice. 

                      Apply some oil on the eggplant & make 2 slits lengthwise. On an open

                      flame roast the eggplant till well charred. 

                                   After it cools down, peel the skin off and mash well. 

                         Add onion, green chilies, coriander leaves, turmeric powder & salt. 

                       Mash well with your hands for a couple of minutes to release the flavour.

                                 Add the tamarind water & mix well. Check for seasoning. 

                         Heat oil in a pan & temper with all the mentioned ingredients. Sauté 

                         for a few seconds or till the garlic turns slightly brown in colour.  

                                Pour this tempering over the prepared Vankaya Pachi Pulusu. 

                          Give it a mix & enjoy with hot steamed rice for a nice comfort meal.