Mamidikaya Pachi Pulusu | Raw Mango Rasam2021-06-02
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Ready In: 20m
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This information is per serving.
Serving Size1/2 Cup
This particular dish, “pachi pulusu,” is very common in the “Telangana” region of my state Andhra Pradesh. Pachi pulusu meaning raw rasam is mainly made of two kinds, one with tamarind and the other using Raw mango. This tangy and sweet rasam goes well with hot rice.
- 1 Raw Mango
- 2 Tablespoons Sesame Seeds
- 5-6 Green Chilies
- 1 Teaspoon Salt
- 1 Chopped Onion
- 1.5 Tablespoon Jaggery
- 2 Tablespoons Oil
- 1 Teaspoon Jeera
- 1 Teaspoon Mustard Seeds
- Few Dry Red Chilies
- Few Curry Leaves
Add 1 raw mango and water to the pressure cooker. Cook up to 2 whistles and turn off the stove.
Dry roast 2 tablespoons of sesame seeds for a minute and keep them aside.
Heat 1 tablespoon of oil and add 5-6 green chilies. Fry them for a minute.
Add roasted sesame seeds to the grinder and make a fine powder.
Add fried chilies, 1 teaspoon salt to the sesame seeds powder, and make a smooth paste.
Once the pressure releases, take the mango out. Peel the skin of raw mango and scoop out all the pulp.
Add the pulp to the bowl and add water. Squeeze out all the pulp from the mango.
Add sesame chili paste, add 1.5 tablespoon jagger, and add 1 chopped onion to the pulp. Mix well.
Heat 2 tablespoons of oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few dry red chilies, few curry leaves and turn off the stove.
Add the seasoning to the pachi pulusu and serve it with white rice.