chinthapandu charu telangana pachipulusu tamarind rasam recipe
Pachi Pulusu is an unheated version of the pulusu, a type of curry-like stew from the states of Telangana and Andhra Pradesh.[1] Unlike regular pulusu, this kind is much more spicy, watery and light. Typically this dish is prepared with tamarind with onions, chillies, and jaggery. Other typical Telangana seasonings may be added, such as coriander, curry tree leaf, or garlic. In the summer when mangoes are abundant, tamarind is replaced by stewed raw mango.
Rasam, chaaru, saaru or kabir is a South Indian soup,[1] traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables.[2] Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. In addition to that , like Iced Tea and Cold Coffee, Rasam is also marketed commercially as Chilled Rasam. [3] [4]

It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

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