Hasi gojju recipe | Raw rasam recipe | pachhi pulusu

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Hasi gojju recipe | Raw rasam recipe | pachhi pulusu

with step by step photo and video recipe. Learn How to make Hasi gojju / pachhi pulusu, one of the oldest Rasam recipe of our ancient fore fathers, Making of this rasam is very easy, there will be no boiling but just combination of raw ingredients and veg. It tastes awesome and healthy too.

https://youtu.be/754iFoAiHT0

Hasi gojju recipe | Raw rasam recipe | pachhi pulusu

Learn How to make Hasi gojju / pachhi pulusu, one of the oldest Rasam recipe of our ancient fore fathers, Making of this rasam is very easy, there will be no boiling but just combination of raw ingredients and veg. Here we using tamerind, onion, and green chilli, with these raw ingredients we can easily prepare raw rasam. It tastes awesome and healthy too.

Course Rasam, Side Dish
Cuisine Andhra Pradesh
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 People
Author Shubha Sharon

Ingredients

  • 1 big lemon sized tamarind soaked 10 minutes
  • 1 tbsp oil
  • 5 green chillies slitted
  • 1 medium size onion chopped
  • few coriander leaves chopped
  • 6 garlic cloves crushed
  • 1 dry red chilli
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 pinch turmeric powder
  • few curry leaves
  • salt to taste
  • water as required

Instructions

  1. Squeeze soaked tamarind and take out the tamarind juice, keep in a mixing bowl and add 2 cups of water
  2. Add onion, 3 slitted green chillies, salt to taste and squeeze well with hand, and mix. Now you can use it directly or mix with tempering

Tempering:

  1. Heat oil in a pan, add mustard and cumin seeds, dry red chilli, curry leaves, garlic, keep on medium flame and allow to splutter, then add green chilli, turmeric powder and mix well
  2. Now add raw rasam, turn off the flame, no need to boil. Add coriander leaves and mix well. Serve with rice or directly

Recipe Notes

  • Tempering is optional

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