Pachi Pulusu (Raw Tamarind Rasam - Andhra / Telangana style)

 

          Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam. Pachi means raw and Pulusu is soup. This tangy stew is prepared with tamarind extract containing chopped onion, charred green chilies, curry leaves and salt. A small amount of jaggery or sugar can be added to balance the flavours. 

          You can enjoy this yummy and comforting rasam as a side dish with hot steamed rice, 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 onion, chopped
• 2 green chilies
• 1 sprig curry leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 small marble size tamarind 
• salt to taste

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1 dry red chili, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 1 tsp. chana dal
• 1 tbsp. coriander leaves, chopped

          Soak the tamarind in 3 cups lukewarm water for 10-15 minutes. Then extract the juice, strain and keep aside. 

          On an open flame roast the green chilies till they are slightly charred. 

          In a bowl, take the onion, curry leaves, green chilies, coriander leaves 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 strained 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 it stops spluttering. 

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

                     In a bowl, take the onion, curry leaves, green chilies, coriander leaves & salt. 

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

                          Add the strained 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 it stops spluttering. 

                         Pour this tempering over the prepared Pachi Pulusu. Give it a mix.

                                 Enjoy with hot steamed rice. 

Dum Ka Keema - Hyderabadi Style

          My first try at preparing this super yummy Dum Ka Keema in a true Hyderabadi style. This amazing dish is also very popular in Pakistan. It is slow cooked to perfection with a nice smoky flavor. 

          It is absolutely a very easy recipe where you just need to marinate and simmer till done. You can enjoy it with naan, kulcha, tandoori roti, chapati, paratha or any flavored rice. So do give it a try by following a step by step pictorial recipe to prepare this mouth watering delicacy.

• 2 cups mutton keema / mince
• 2 tbsp. fried onion
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 cup coriander & mint leaves, chopped
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 1 tbsp. raw papaya, grated / paste
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1 medium size live charcoal + 1 tsp. oil 

Garnishing - 

• 1 tsp. fried onion
• 1 tsp. coriander leaves, chopped
• lime wedges
• sliced onion

          In a bowl, combine all the above mentioned ingredients (except oil) and marinate overnight or for a minimum of three hours. 

          Heat oil in a pan. Add the marinated mutton and stir fry for 2-3 minutes on medium flame. Then cover and simmer on a low flame till it is cooked. Stir 1-2 times at intervals. 

           When done, switch off the flame and place a small steel bowl in the Centre. Put a live charcoal and pour a tsp. of oil over it. 

          Immediately cover with a lid for 4-5 minutes. Then remove the lid and transfer the cooked keema to a serving plate. 

          Garnish with coriander leaves, fried onion, sliced onion and lime wedges. Enjoy as a side dish with naan, kulcha, tandoori roti, roti, paratha or any flavored rice. 

                         Combine all the above mentioned ingredients (except oil).

                       Marinate overnight or for a minimum of three hours. 

                     Heat oil. Add marinated mutton & stir fry for 2-3 min. Cover & simmer
                     on a low flame till it is cooked. Stir 1-2 times at intervals. 

                     When done, switch off flame & place a small steel bowl in the Centre. 
                     Put a live charcoal and pour a tsp. of oil over it. 

                      Immediately cover with a lid for 4-5 min. Remove lid & transfer the 
                      cooked keema to a serving plate. 

                     Garnish with coriander leaves, fried onion, sliced onion & lime wedges. 
                  Enjoy with naan, kulcha, tandoori roti, roti, paratha or any flavored rice.