Tuesday, 17 April 2012

Roasted Brinjal And Raw Tamarind Stew - Vankaya Pachi Pulusu

Pachi Pulusu is again a famous and traditional Andhra delicacy, usually served cold with hot rice. The word pachi means, raw. It is prepared using tamarind pulp.Except the brinjals all the ingredients used in this is stew are raw.Brinjal is roasted in the flame gives smoky taste to the dish and is combined with the tamarind pulp.It is good to serve with the white rice and some pappads or vadagams(vadiyalu).

No wonder this tastes the best with little and simple ingredients. So give it a try.

Roasted Brinjal And Raw Tamarind Stew  - Vankaya Pachi Pulusu
Roasted Brinjal And Raw Tamarind Stew - Vankaya Pachi Pulusu

Ingredients:
Small Eggplants: 2 nos
Onions: 1 finely chopped
Green chilles: 2 finely chopped
Tamarind: lemon size / tamarind pulp - 1/2 cup
Jaggery: 2 tbsp.
Salt to taste
Curry leaves: a few
Coriander Leaves: 2tbsp
Water - 2cups

Method:
1.Roast the eggplants over low flame on the stove.
2. Remove from heat when its soft enough, remove the skin.
3. Remove the skin and mash the eggpalnts and add to a bowl.
4. Add finely chopped onions and green chilles to the bowl.
5. Add tamarind extract, jaggery and salt.
6. Combine well to form a thick paste. See that the jaggery is completely dissolved.
7. Add water to form a flowing consistency.
8. Add corainder seeds and curry leaves to the stew and mix well. Adjust the salt according to the taste.
9. Serve with hot rice and Vadiyalu.

Note: Tastes best without seasoning. If you want do the seasoning  for the stew add it just before serving .

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