Tuesday, September 8, 2020

Raw Tangy Curry for Rice/Hasi Gojju/Raw Rasam/Pacchi Pulusu


Raw Tangy Curry for Rice/Hasi Gojju/Raw Rasam/Pacchi Pulusu:
We can make variations to this recipe, like in Andhra they call it as pacchi pulusu and they add tempering of oil, mustard seeds, Asafoetida.
This is a traditional raw tangy curry prepared for urgent requirement at my home in Bangalore, as it can be prepared in just 5 minutes. I love this Tangy curry a lot,I ask my mom to prepare this as she prepares it very tasty compared to me. It is having a beautiful taste and freshness.

Preparation time: 5 minutes
Servings: For 5

Tamarind 10 gms
Tomato medium size 1
Green chilli 2 (add more if you want spiciest)
Coriander leaves 1/2 cup
Onion -1 big( Crushed or chopped to small pieces)
Garlic -4 cloves (Crushed to small pieces)
Jaggery-1 tablespoon or (as per sweetness required
Crystal Salt as per taste

  1. 1.Take a Blender or Mixi Jar -add tamarind, Jaggery, Chopped Tomato, Crystal Salt, Green chilli, Coriander leaves and small quantity of water. Make a coarse paste.
  2. Usually instead of using a blender or mixi, usually they squeeze by hand, but green chilli creates lot of burning sensation in hand so avoid squeezing in hand.
  3. Chop or crush the Onion and transfer to a big serving bowl. Crushing to small pieces is best in taste.
  4. Crush the garlic and transfer to the same bowl.
  5. Transfer the coarse paste to the same serving bowl.
  6. Add required quantity of water.
  7. Adjust the Tanginess, sweetness, salt and spiciness if required by adding Tamarind concentrate, Jaggery, Salt and Green chilli paste respectively.
  8. This raw tasty tangy curry will be awesome with hot rice.

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