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.
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
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.
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