A Raw Tamarind Summer Drink from Rayalseema

With a handful of ingredients, this tangy tamarind drink from Rayalseema comes together in under ten minutes.

Pachi pulusu is a summer drink packed with flavour. Recently, trawling through the endless rabbit hole of recipes online, pachi pulusu popped up. I’d forgotten all about it; a couple of decades ago, it was an all-time favourite. Sweet, sour, tangy and spicy, I’d eat it every day, poured over hot rice; every mouthful pure contentment.

With roots deep in the heart of Andhra Pradesh, this pulusu is predominantly made in the Rayalseema region — most famous for its love of spicy food. The pulusu’s key ingredients — jaggery and tamarind — help with digestion, and are natural coolants, ideal for hot summer days. This particular variant, known as pachi pulusu, is a tangy, tamarind drink that is raw (or uncooked), and comes together in less than 10 minutes. Experienced cooks will know that this recipe is a watery and uncooked variation of rasam — delicious nonetheless.

The key to maximising flavour here is to bring the pulusu to room temperature. While most people would recommend drinking the pulusu chilled, I find that bringing it to room temperature allows the flavours to shine in all their complexity. It is best sipped on immediately after adding in the tempering, because the flavours are still bright and sharp.

Since this is primarily a summer drink, a lot of homes in Rayalseema replace the tamarind with raw mango pulp. Either way, the effort to bring this together is minimal and the result is always delicious and refreshing.

Pratibha’s Recipe for Pachi Pulusu

Ingredients
1 lime-sized ball of tamarind, soaked in warm water for 5 - 7 minutes (If you prefer it tangier, soak for longer)
1 medium onion, finely chopped
2 green chillies, finely chopped
1/4 cup coriander leaves, finely chopped
Salt to taste
1 tsp jaggery powder

For the tempering
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Asafoetida, a pinch
2 dried red chilies
A few curry leaves

Method
Mix the tamarind in water to release the pulp. Strain and set aside.
Add 500 ml water to the tamarind pulp and the rest of the ingredients and mix well. Ensure the jaggery is completely dissolved.
In a pan, heat the oil and add in the cumin, mustard seeds and red chillies.
Add in the asafoetida and immediately remove from the heat, to prevent burning.
Now add this tempering to the pulusu.
The pulusu is ready to drink as is, but is best enjoyed chilled. I also love it poured over freshly steamed white rice.

*A spicy variation to this recipe omits dried red chillies, replacing it with roasted green chillies: Roast 2 green chillies over a flame, preferably the spicy variety, and remove the black skin. Mix these chillies in a bowl with the chopped onions, coriander leaves and a hint of curry leaves. Add the tamarind pulp and the rest of the spices, followed by the tempering. This spicy pulusu has a delicious hit of smokiness thanks to the roasted green chillies.

Banner image credit: Rozannacurry

 ALSO ON THE GOYA JOURNAL