For Independence Day Food Parade on August 15th, I’ve decided to write three recipes which are near and dear to my heart. One each from – my hometown, my state and my country. Today’s one is from my hometown. Some recipes are truly local, like a needlepoint, known and popular only in few homes in a town and surrounding villages. Peanut pachhi pulusu (pachhi =raw/unboiled, pulusu=rasam/soup) is one such recipe from “land of Nandis” – Nandyala, Rayalaseema region.
Peanuts are roasted to golden color, skins removed and then made into smooth paste along with salt, chilli powder, tamarind and jaggery. By adding water, the paste is made into rasam like consistency. Finely sliced onions are added and seasoning is done by popu/tadka. That’s it. This is sort of cold, no-boil rasam and perfect during hot summer days. Often prepared and served with pongal and potato curry, the whole combination tastes awesome and comforting.
Peanuts – Roasted and Golden (Skins Removed)
Recipe:
Roast Peanuts:
Take 2 cups of peanuts in a large skillet and on medium-high heat, roast them to golden color (see photo above) mixing and turning often to prevent scorching. Allow to cool. Rub them with hands to loosen the skins and remove the skins. (Roasting peanuts to golden color is important. Spend few minutes & pay attention to roasting process. Taste of this recipe depends on this step.)
Make a paste:
2 cups of Peanuts – roasted and skins removed (from above)
½ teaspoon of chilli powder
1 teaspoon of salt or to taste
1 tablespoon tamarind juice
2 tablespoons of powdered jaggery
Take all the above in a blender or in a mortar, crush them to smooth paste by adding 1 cup of water in between.
Finely Slice:
1 big onion – lengthwise, slice thinly and wash them in water to separate the onions pieces and to remove that raw onion smell.
Do the popu/tadka:
Heat 1 tsp of oil in a big vessel. Add and toast – few pieces of curry leaves, dried chillies and half teaspoon of mustard seeds and cumin. To this popu/tadka:
Add the smooth peanut paste.
Add the onions.
Stir in about 1 to 2 cups of cold water. Mix and serve.
Make the rasam like thick buttermilk consistency. Have a taste and adjust salt, sweet and sour levels to your taste.
Serve with pongal. This pachhi pulusu (cold rasam) has all 5 essential ruchulu (flavors) and is guaranteed to make one feel cool as a cucumber on a hot day.
Peanut Pachhi Pulusu with Pongal and Potato Kurma ~ Our Fabulous Meal:) Today
