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    Home » Side Dishes

    Vankaya Pachi Pulusu | Brinjal Pachi Pulusu | Raw Tamarind Rasam with Brinjal

    Nov 2, 2019 · 12 Comments

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    Vankaya Pachi Pulusu | Brinjal Pachi Pulusu | Raw Tamarind Rasam with Brinjal recipe with step by step pictures and instructions. Vankaya pachi pulusu is dish from Andhra made using raw tamarind extract, green chillies and brinjal. Roasted brinjal is added to raw tamarind extract with onions, garlic, green chilli and finally tempering is done. We can skip brinjal and make plain pachi pulusu too. I got this recipe from my college friend Nagavalli who is in from Andhra. I always check with her on any authentic Andhra recipes.

    Shhhh Cooking Secretly Challenge

    Challenge for this month in Shhh Secretly cooking challenge FB group is Telegana cuisine. Telangana is a state in southern India. It became the 29th state of India on 2nd June, 2014. Before that, it was part of Andhra Pradesh. Telangana cuisine is a food culture unique to Telangana region. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti (unleavened bread) dishes. Jowar and Bajra features more prominently in their cuisine. In Telangana a gravy or curry is called Koora and Pulusu (Sour) in based on Tamarind. A deep fry reduction of the same is called Vepudu.  Tamarind, red chilies (koraivikaram) and Asafoetida are predominantly used in Telangana cooking.(Source:Wiki)

    My partner for this month was very talented blogger Priya who blogs at thephotowali.  She has some amazing collection of recipes and travel stories in her blog. Check out her space for more interesting recipes. We discussed about what each one likes to make. Accordingly I gave her Toor dal and garlic as secret ingredients and she made delicious Hyderabadi Khatte Dal.  Similarly she gave me Hing and cumin as my secret ingredients.

    Do try and let me know your feedback. You can also try the below recipes

    Mysore Rasam

    Tomato Rasam

    Pappu Chekkalu

    Andhra Style Chicken curry

    Chicken Majestic

    Print

    Vankaya Pachi Pulusu | Brinjal Pachi Pulusu | Raw Tamarind Rasam with Brinjal

    Vankaya pachi pulusu is dish from Andhra made using raw tamarind extract, green chillies and brinjal.
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes

    Ingredients

    • Tamarind Extract ⅓ cup
    • Brinjal 1 Medium
    • Garlic 4 cloves
    • Green chilli 1 big
    • Onion 1 small
    • Salt as required
    • Turmeric powder ¼ tsp
    • Hing ⅛ tsp
    • Curry leaves few
    • Coriander leaves few

    To Temper

    • Oil 2 tsp
    • Cumin ¼ tsp
    • Mustard ¼ tsp
    • Urad Dal ¼ tsp
    • Red chilli 1

    Instructions

    • Apply oil on the brinjal
    • Roast them directly in the flame
    • Use tong and turn the sides to roast evenly.
    • Remove from the flame once it is roasted fully and allow it to cool down.
    • Remove the skin and mash them nicely.
    • Take tamarind extract in a bowl
    • Take garlic and green chilli in mortar and crush them.
    • Add finely chopped onions to it and crush them.
    • Add mashes brinjal, garlic green chilli and onions mixture to the tamarind extract
    • Add turmeric powder, salt and hing to it and mix.
    • Heat oil and temper with ingredients given under temper.
    • Add the tempering to mixture.
    • Add curry leaves and finely chopped coriander leaves.
    • Brinjal pachi pulusu is ready.
    • Enjoy them with hot rice.

    Notes

    You can skip brinjal and make it plain.
    Adjust the green chillies according to your taste.

    How to make Vankaya Pachi Pulusu with step by step pictures

    Apply oil on the brinjal

    Roast them directly in the flame

    Use tong and turn the sides to roast evenly.

    Remove from the flame after roasting and allow it to cool down.

    Remove the skin and mash them nicely.

    Take tamarind extract in a bowl

    Take garlic and green chilli in mortar and crush them.

    Add finely chopped onions to it and crush them.

    Add mashed brinjal, garlic green chilli and onions mixture to the tamarind extract

    Then Add turmeric powder, salt and hing to it and mix.

    Heat oil and temper with ingredients given under temper.

    Add the tempering to mixture.

    Finally add curry leaves and finely chopped coriander leaves.

    Brinjal pachi pulusu is ready.

    Enjoy them with hot rice.

     

    If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram,Twitter, Pinterest or subscribe to get regular updates on your mail box.

    More Side Dishes

    • Cabbage Thoran Recipe | Cabbage Upperi
    • Raw Jackfruit Masala | Kathal Masala
    • Double Beans Masala Recipe | Double beans curry
    • Egg Kheema Masala Recipe | Egg Keema | Muttai Kheema masala

    Reader Interactions

    Comments

    1. Priya vj says

      November 04, 2019 at 1:59 pm

      Such an aromatic and flavorful pulusu. The tanginess of the tamarind and the roasted flavor of brinjal is to die for..
      Reply
    2. Mayuri Patel says

      November 05, 2019 at 2:45 pm

      This no cook version of an Andhra style rasam or more rightly pulusu looks really awesome. I can imagine the burst of flavors from the tamarind and garlic, chili and onion. Its a must try recipe.
      ★★★★★

      Reply
    3. The Girl Next Door says

      November 09, 2019 at 4:23 am

      The Vankaya Pachi Pulusu looks so very delicious! I love that the gravy is a no-cook one and can be made within minutes. Will definitely be trying this out some time! :)
      Reply
    4. Sujata Roy says

      November 09, 2019 at 2:57 pm

      Tamarind brinjal rasam looks super yummy and flavorful. I can imagine the tangy taste and aroma of roasted brinjal. Superb share.
      Reply
    5. Renu says

      November 12, 2019 at 4:34 pm

      I never knew of this version of rasam with brinjal. I am sure the roasting of brinjal and adding it would have added such a delicious flavour and aroma to the dish. Yum
      ★★★★★

      Reply
    6. Pavani Gunikuntla says

      November 14, 2019 at 11:05 pm

      Vankaya pachi pulusu is new to me. I tasted plain pachi pulusu before. It looks flavourful and delicious. Thanks for sharing a new recipe, will try it soon.
      ★★★★★

      Reply
    7. Vasusvegkitchen says

      November 15, 2019 at 2:11 am

      Vankaya Pachi pulusu looks super tasty Narmadha, my mother in law prepare Pachi pulusu regularly. Loved your version adding brinjal, can feel it's taste , superb..
      ★★★★★

      Reply
    8. Kalyani says

      November 15, 2019 at 7:23 am

      i only heard about the oroginal pachi pulusu without any veggie. this addition of brinjal must be intriguing and tasty too !
      Reply
    9. Poonam Bachhav says

      November 15, 2019 at 1:40 pm

      No cook brinjal tamarind rasam sounds interesting and I xan imagine how flavorful it must have been. Can't wait to try out the recipe.
      ★★★★★

      Reply
    10. Swati says

      November 16, 2019 at 5:42 am

      Never tried this no cook version of rasam,very interesting addition of roasted brinjal to it.. Will love to try it sometime as the recipe sounds so flavourful and delicious.. this looks a somfort meal with steamed rice!!
      Reply
    11. Ritesh Sharma says

      April 04, 2020 at 10:26 am

      The rasam you have made sounds very unique for me, thanks for sharing.
      Reply
      • namscorner says

        April 05, 2020 at 5:38 pm

        Thanks. Do try out and I am sure you will like it
        Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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