Pachi Pulusu is a rustic Andhra-style raw rasam prepared without boiling or tempering. Lightly grilled brinjal, onion, and green chillies are mashed with two ripe bananas by hand, creating a naturally sweet, tangy, and slightly spicy mix. Traditionally served with pulagam, pongal, or attesaru, it is refreshing, wholesome, and perfect for summer meals.
Ingredients
- Brinjals (vankayalu) – 2 medium
- Onion – 1 medium (finely chopped)
- Green chillies – 2–3 (adjust to spice level)
- Banana (ripe) – 2 small (mashed by hand)
- Jaggery – ½ tsp
- Salt – to taste
- Coriander leaves – few (optional)
Preparation Process
- Grill the vegetables:
Place brinjals, onion, and green chillies on a grill over low flame for 2–3 minutes until slightly softened. Do not roast or char. - Mash the mixture:
Cool slightly, then mash brinjal, onion, green chillies, and 2 bananas by hand into a coarse, rustic consistency. - Mix and season:
Add salt and jaggery. Mix gently until well combined. - Serve:
Serve immediately with pulagam, pongal, or attesaru. No tempering is required — the natural flavors shine.
Health Benefits
- Banana: Rich in potassium, fiber, and natural sweetness.
- Brinjal: Aids digestion and detoxification.
- Green chillies & onion: Boost metabolism and stimulate appetite.
- Naturally raw and light — excellent for summer meals.
Tips
- Grill vegetables lightly to retain natural flavor; do not char.
- Mash bananas by hand for natural sweetness and rustic texture.
- Adjust salt and jaggery according to taste.
- Best consumed fresh; do not refrigerate.
Serving Suggestions
- Pair with Pulagam, Ven Pongal, or Attesaru.
- Serve fresh, at room temperature.