No, Pachi Pulusu Is Not Your Regular Rasam. Recipe Inside
Image Credit: Pachi Pulusu/Youtube

We all have a special love for South Indian cuisine and this is because of many reasons. If you have had a South Indian meal, you must have witnessed an array of dishes laid on a banana leaf. One of the dishes that we always look forward to is rasam.  

Rasam is a tangy soup from South Indian cuisine. It has common ingredients like tamarind, black pepper, tomato, garlic, mustard seeds, tomato, and asafoetida but its ingredients may vary from one recipe to another. Rasam has all the ingredients cooked together with time and love. But what if you don’t want to get into that cooking thing and still have to have something like rasam? Don’t worry, we have your back! 

We have a quick fix for the day when you don’t feel like cooking but craving for a rasam at the same time. You don’t want to indulge in the entire cooking process of rasam and believe me, we can totally relate to that. At such a time, you can make pachi pulusu and save your day. Pachi pulusu is a rasam-like soup made up of freshly extracted tamarind water, sliced onions, and fresh coriander leaves. This is the best comfort meal you can have with steamed rice for a simple and homely meal.  

But stop! Pachi pulusu is not your regular rasam but is different though it may look the same. The basic difference between rasam and pachi pulusu is that the latter involves very less cooking. It uses gas just to temper the seasoning and nothing else. Pachi pulusu is an inseparable part of Telangana cuisine and tastes spicy. The ingredients of both the dishes are the same but the making is different. We generally boil tamarind for rasam but for pachi pulusu, the tamarind just needs to be soaked in the lukewarm for the dish. This dish is so simple yet delicious and could be everything you are looking for. Here’s a quick recipe for pachi pulusu that you can make at home.  


  • 2 cups tamarind water 
  • 2 green chilies 
  • 1 onion (sliced) 
  • 1 tsp jaggery 
  • Handful of coriander leaves 
  • Salt to taste

For tempering 

  • 1 tsp mustard seeds 
  • 1 tsp cumin seeds 
  • 1 tsp hing 
  • 2 dry red chilies 
  • 2 tsp oil 
  • 4 cloves garlic 
  • Some curry leaves 


  • Take a pan and roast the chilies.  
  • When done, chop the chilies and transfer them into a bowl. 
  • Add tamarind water, coriander leaves, sliced onions, jaggery, and salt. 
  • You can add more jaggery if it tastes tangier. 
  • Take a pan and add oil. 
  • Add mustard seeds and cumin seeds. Let them splutter. 
  • Add red chilies, curry leaves, hing, and crushed garlic. 
  • Stir the mixture for like 10 seconds. 
  • When done, pour it over the pulsu and serve. 
  • Serve hot with steamed rice.