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  • Writer's pictureShalini Vemuri

Patchi pulusu

An authentic uncooked soup with a medley of flavors. Served as is or along with hot rice and a spoonful of fresh Ghee to make a simple yet lip smacking meal!

Patchi pulusu means Raw Soup. This recipe is authentic and has been passed down through generations. It originated in the state of Andhra Pradesh, South India. It's a simple yet versatile soup that can be served as a soup or can be mixed with some rice . It can also be served alongside South Indian breakfast dishes. However, the traditional way of serving is to mix the pulusu with hot rice and ghee.

The dish offers a galore of health benefits like improving digestive health , promote heart health and is rich in fiber to name a few. The dish doesn't require any cooking. Tempering the dish with oil is optional.

Tamarind and sesame powder are a must have for this dish. This is how you make the sesame powder. Roasted sesame + Dry Red Chilis + Cumin + Salt to taste. That's it! NO OIL.

All you need is a blender. Sesame releases oil when you grind it a lot. So, just make sure to pulse the ingredients in the blender till you achieve a coarse powdery consistency or it will result in a sesame paste. That doesn't sound all that bad after all..but it's not what we want right now and it can wait for another day and be served as a dip :)

I like to hand pound the sesame seeds in a mortar as it imparts a wonderful flavor but a blender will work just fine.

Toss in a few other ingredients to whip up this bowl of sweet and sour happiness! The recipe below is what works for me. But, once you have tried this feel free to change the proportions to suit your palate.


Serves 2 Total time 10 min


Sesame powder

1 cup Sesame seeds

1 tsp Cumin seeds - optional

2 Dry Red Chillies or 1 tbsp Crushed red peppers

Salt to taste

Heat a sauté pan and dry roast the sesame until slightly brown and dry red chilis. No need to add oil. Pulse the above to a powder and use it in the recipe below.

2 tbsp Sesame powder

2 cups Water

2 tsp Tamarind paste

1 tsp green chilli - finely chopped

Salt to taste

1 tbsp Jaggery powder or Sugar

1/4 cup Onion - finely chopped

2 tsp Sesame oil or oil of choice

1 tsp mustard seeds

Sprig of Curry leaves


1. Take a medium sized bowl with 2 cups of clean drinking water.

2. Stir in the tamarind paste until it dissolves.

3. Add the jaggery powder, sesame powder and sprinkle some salt.

4. Time for the finely chopped onions and green chillis to go into the bowl.

5. Mix the contents of the bowl. Now is the time for tempering. Tempering is optional but it adds an extra touch to the dish.

6. Heat oil in a small pan, add mustard seeds and let it splutter. Quickly add in the curry leaves and toss the oil on top of the soup as a garnish.


Serve it as a soup before a meal or with hot rice and ghee. If you want to make it ahead of time, just add the onions and tempering just before serving.

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