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'''Pachi Pulusu''' or '''Raw Rasam''' is an unheated version of the pulusu. It is popular during summers. It is popular in all the regions of Andhra Pradesh (Andhra, Rayalaseema and Telangana) |
'''Pachi Pulusu''' or '''Raw Rasam''' is an unheated version of the pulusu.<ref>http://www.hindu.com/2008/04/21/stories/2008042157320400.htm</ref> It is popular during summers. It is popular in all the regions of Andhra Pradesh (Andhra, Rayalaseema and Telangana) |
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It is made finely chopped raw onions in a very dilute tamarind juice with jaggery. In the summer season when mangos are abundant, tamarind is replaced by stewed raw mango. It is consumed during the hot season. |
It is made finely chopped raw onions in a very dilute tamarind juice with jaggery. In the summer season when mangos are abundant, tamarind is replaced by stewed raw mango. It is consumed during the hot season. |
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Revision as of 07:58, 25 March 2011
Pachi Pulusu or Raw Rasam is an unheated version of the pulusu.[1] It is popular during summers. It is popular in all the regions of Andhra Pradesh (Andhra, Rayalaseema and Telangana)
It is made finely chopped raw onions in a very dilute tamarind juice with jaggery. In the summer season when mangos are abundant, tamarind is replaced by stewed raw mango. It is consumed during the hot season.
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