Roti with Pachi Pulusu

📝 Ingredients

For Vada:

• 2 cups tamarind pulp (soaked and extracted from small lemon-sized tamarind)
• 1 small onion – finely chopped
• 2–3 green chilies – finely chopped
• 2 tbsp coriander leaves – chopped
• 1 tsp jaggery or sugar (optional – balances the sourness)
• Salt – to taste
• ½ tsp black salt (optional – for extra kick)
• ½ tsp roasted cumin powder
• ¼ tsp crushed pepper (optional – adds heat)
• 1 tsp oil or ghee (for tempering)
• 1 tsp mustard seeds
• 1 dried red chili
• 1 sprig curry leaves
• 2–3 garlic cloves – lightly crushed
• Pinch of hing (asafoetida) – optional
• Fresh hot rotis – to serve with

👩‍🍳Recipe

Step 1: Prepare the Tamarind Base

Soak tamarind in warm water for 15–20 minutes.

Extract thick juice and discard pulp. Pour this juice into a large mixing bowl.

Step 2: Flavor the Base

Add chopped onions, green chilies, coriander leaves, salt, black salt, cumin powder, jaggery (if using), and crushed pepper.

- everything well. Let it rest so all the raw flavors blend in tamarind juice.

Step 3: Let it Infuse

Cover the bowl and let the mixture sit at room temperature for 20–30 minutes.

- This slow rest helps enhance the flavor. You can also lightly mash the onions using a spoon to release juices.

Step 4: Prepare the Tadka (Tempering)

Heat oil or ghee in a small tadka pan. Add mustard seeds, let them splutter.

- Then add dried red chili, curry leaves, hing, and crushed garlic. Let everything sizzle and infuse oil with flavor.

Step 5: Mix the Magic

Carefully pour this hot tempering over the tamarind mixture.

- well with a spoon. The aroma will instantly elevate the pulusu!

Step 6: Serve with Fresh Rotis

Enjoy Pachi Pulusu at room temperature or slightly warm with soft rotis.

- a dollop of ghee on roti for extra richness. You can also serve it with steamed rice and papad.

Bonus Tips

You can store this in the fridge for 1–2 days. It actually tastes even better the next day!

- goes well with millet rotis or jowar/bajra chapatis!