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

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

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.

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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)

Vankaya_pachi_pulusu - pinterest long pin

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.Vankaya_pachi_pulusu - 74519686_2628264663877694_3819195888673226752_n

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

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Serves 2

75

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.

10 minPrep Time

10 minCook Time

20 minTotal Time

Recipe Image
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5 based on 5 review(s)

Ingredients

  • Tamarind Extract 1/3 cup
  • Brinjal 1 Medium
  • Garlic 4 cloves
  • Green chilli 1 big
  • Onion 1 small
  • Salt as required
  • Turmeric powder 1/4 tsp
  • Hing 1/8 tsp
  • Curry leaves few
  • Coriander leaves few
  • To Temper
  • Oil 2 tsp
  • Cumin 1/4 tsp
  • Mustard 1/4 tsp
  • Urad Dal 1/4 tsp
  • Red chilli 1

Instructions

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

Notes

You can skip brinjal and make it plain.

Adjust the green chillies according to your taste.

Nutrition

Calories

75 cal

Fat

5 g

Carbs

8 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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How to make Vankaya Pachi Pulusu with step by step pictures

Apply oil on the brinjal

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Roast them directly in the flame

Vankaya_pachi_pulusu - 75264954_530089514510268_514884948641972224_n

Use tong and turn the sides to roast evenly.

Vankaya_pachi_pulusu - 75271525_685006821902850_353870490185498624_n

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

Vankaya_pachi_pulusu - 74269388_413275319587564_161828702651416576_n

Remove the skin and mash them nicely.

Vankaya_pachi_pulusu - 73322149_410950896483714_8100093485991854080_n

Take tamarind extract in a bowl

Vankaya_pachi_pulusu - Prepare tamarind extract in bowl

Take garlic and green chilli in mortar and crush them.

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Add finely chopped onions to it and crush them.

Vankaya_pachi_pulusu - 74173586_767213000427546_5757730700572753920_n

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

Vankaya_pachi_pulusu - add mashed brinjal, green chilli and onion to tamarind extract

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

Vankaya_pachi_pulusu - add turmeric powder and hing

Heat oil and temper with ingredients given under temper.

Vankaya_pachi_pulusu - tempering

Add the tempering to mixture.

Vankaya_pachi_pulusu - add tempering to mixture

Finally add curry leaves and finely chopped coriander leaves.

Vankaya_pachi_pulusu - add curry leaves to garnish

Brinjal pachi pulusu is ready.

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Enjoy them with hot rice.

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