Pachi pulusu: Difference between revisions
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'''Pachi Pulusu''' is an unheated version of the pulusu, a type of [[curry]]-like [[stew]] from the states of [[Andhra Pradesh]] and [[Telangana]].<ref>http://www.hindu.com/2008/04/21/stories/2008042157320400.htm</ref> Unlike regular pulusu, this kind is much more spicy, watery and light. Typically this dish is prepared with [[tamarind]] with [[onion]]s, [[chillies]], and [[jaggery]]. Other typical seasonings may be added, such as [[coriander]], [[curry tree]] leaf, or [[garlic]]. In the [[summer]] when [[mango]]es are abundant, tamarind is replaced by stewed raw mango. |
'''Pachi Pulusu''' is an unheated version of the pulusu, a type of [[curry]]-like [[stew]] from the states of [[Andhra Pradesh]] and [[Telangana]].<ref>http://www.hindu.com/2008/04/21/stories/2008042157320400.htm</ref> Unlike regular pulusu, this kind is much more spicy, watery and light. |
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==Preparation== |
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Typically this dish is prepared with [[tamarind]] with [[onion]]s, [[chillies]], and [[jaggery]]. Other typical seasonings may be added, such as [[coriander]], [[curry tree]] leaf, or [[garlic]]. In the [[summer]] when [[mango]]es are abundant, tamarind is replaced by stewed raw mango. |
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==References== |
==References== |
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Revision as of 16:03, 23 April 2018
 Pachi Pulusu | |
| Place of origin | India |
|---|---|
| Region or state | Andhra Pradesh and Telangana |
| Main ingredients | Tamarind, onions, chillies, jaggery |
Pachi Pulusu is an unheated version of the pulusu, a type of curry-like stew from the states of Andhra Pradesh and Telangana.[1] Unlike regular pulusu, this kind is much more spicy, watery and light.
Preparation
Typically this dish is prepared with tamarind with onions, chillies, and jaggery. Other typical seasonings may be added, such as coriander, curry tree leaf, or garlic. In the summer when mangoes are abundant, tamarind is replaced by stewed raw mango.
References
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |