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.
Servings 0
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.