Tuesday, May 15, 2012

Pachi Pulusu


Pachipulusu  is a traditional and a classic dish. Very simple preparation.  My grand mother used to prepare it when vegetables are not available at home. Now I am in London with my daughter and son-in-law and with my grand daughter Dhanvi. They like this dish very much. I have prepared this  yummy  yummy pachipulusu yesterday and served with the best combination of muddapappu and kandi pachdi.

Ingredients


  • Onion (chopped) 2 to3 depends upon the quantity
  • Tamarind small lemon size
  • Jaggery powder 3 tbsp
  • Til powder                        2 tbsp(Roast til in a pan without oil and make it into powder)
  • Green mirchi       5 to 6
  • Curry leaves
  • Turmeric powder
  • Salt to taste

POPU

Oil ½ spoon
Jeera 1 spoon
Dry red chili 1 make it into pieces
Musterd seeds ½ spoon



  1. Soak tamarind in a vessel for 10 minutes.Take juice out of it in a rasam like consistency.
  2. Add green mirchi and chopped onion into juice
  3. Smash with your hand for 1 minute
  4. Then add salt, turmeric powder, salt , jaggery powder and salt.
  5. Finally add til powder to it and mix it well with spoon. By adding thil powder pachipulusu becomes little thick and tasty.
  6. Then take ½ spoon of oil for popu. Add mustard seeds , jeera and dry red chilli pieces and let it pop.
  7. Add to pachipulusu.
  8. Check the taste before serving and serve with hot rice and mudda pappu.
        
        

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