Pachi Pulusu is a wonderfully cooling summer rasam from Andhra Pradesh, a dish my sister first introduced me to over 50 years ago. Unlike traditional rasams, it is made almost raw—there’s no boiling involved, just a gentle tempering at most—allowing the tangy tamarind, fresh onions, green chilies, and coriander to retain their bright, bold character. It’s a disdain for the stove in the scorching heat, a perfect antidote to summer’s blaze. The flavors are sharp, earthy, and invigorating, served chilled or at room temperature. This humble yet refreshing broth remains a cherished taste of the South, deeply nostalgic and eternally comforting.

Ingredients
1/4 cup tamarind extract
1 medium sized eggplant
4 garlic cloves
1 big green chilli
1 small onion
Unrefined salt to taste
1 tsp turmeric powder (haldi, manjal podi)
1/8 tsp asafoetida (hing, perunkayam)
1 sprig curry leaves
A handful of coriander leaves
1/4 tsp coming seeds (jsabut jeera, jeeragam)
1/4 tsp mustard seeds (sarson, kadugu)
1/4 tbsp split black gram (urad dal,ulutham parupu)
Method
Roast the eggplant directly on the flame
Roast evenly
Remove from flame and cool
Mash the eggplant
Set aside
Take the tamarind extract in a bowl
Crush garlic and green chilli in a mortar and pestle
Add finely chopped onion and crush
Add the crushed ingredients to the tamarind extract
Add mashed eggplant
Add turmeric powder, salt and asafoetida to the mixture
Mix well
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add split black gram, cumin seeds and red chilli
Add to the tamarind mixture
Garnish with curry and coriander leaves
Serve with red/brown/millet rice
Enjoy!