Vankaya Pachi Pulusu – Roasted brinjal – Raw tamarind Stew

Pachi (raw) Pulusu (stew prepared with tamarind) is a traditional classic Andhra dish, made with simple ingredients and served with hot steamed rice, mudda pappu (cooked tur dal) and vadiyalu. It also goes very well with pulagam or kandi pachadi and rice. I love this recipe for its utter simplicity and not to mention, its completely addictive!

Vankaya Pachi Pulusu

Mashed roasted white brinjals are combined with raw tamarind, jaggery, chopped onions, green chillis and spices to impart an aromatic stew, Vankaya pachi pulusu. The sweetness of jaggery balances out the tangy flavor of tamarind and the spice of green chillis while the addition of curry leaves along with tempering intensifies the flavor. Biting into crunchy raw onions and savoring the sweet-tangy smoky flavor of this earthy colored pulusu with rice, is heaven on earth.

Vankaya Pachi Pulusu Recipe

Recipe source: Amma

Prep & Cooking: 20-25 mts

Serves 3-4 persons

Cuisine: Andhra



1 very large brinjal (preferably white or else purple)

1 onion, finely chopped

small lemon sized tamarind (soak in a cup of warm water for 10-12 mts, extract thick pulp)

1-2 green chillies, finely chopped

1 1/2 tbsp grated jaggery (adjust)

1 tbsp finely chopped coriander leaves

1 1/2 cups water

salt to taste


1-2 dry red chillis, tear and de-seed

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp split gram dal/urad dal/minappa pappu (optional)

1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes

10-12 fresh curry leaves

1 Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp.
2 Place this mashed pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved.
3 Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds. DonÒ€ℒt burn them. Immediately add to the brinjal-tamarind mixture and combine well.
5 Adjust the salt and garnish with chopped coriander leaves.
6 Serve with pulagam OR hot steamed rice, mudda pappu and vadiyaalu.

Vankaya pachi pulusu, Kandi pachadi with rice

Vankaya Pachi Pulusu – Roasted brinjal – Raw tamarind Stew

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  brinjal


28 thoughts on “Vankaya Pachi Pulusu – Roasted brinjal – Raw tamarind Stew

  1. hello sailu garu..

    how do u get all these different ideas? with vankaya only fry…chutney also we can do but pachi pulusu is totally different….thanks a lot!!!!

    Pictures are very nice…..

    I have one doubt sailu garu…yesterday i was feeling bored so i went through ur website and i was looking at ur gallery…i have a doubt, you r from VIZAG so u r in VIZAG or USA right now…plz let me know…im confused…..:)

    Your welcome, Sudha garu. I live in Vizag. πŸ™‚





    Yes, you can bake it in the oven, Sri garu. Apply oil to the brinjal and bake at 175 C for 30-35 mts (for large brinjals). For pachi pulusu follow the above recipe sans the roasted brinjal.

  3. Sailu Garu,

    In my house, mom fries onions and green chills just enough to get the rawness out. As Pachi Pulusu tastes even better the next day, it stays fresh with fried onions.

  4. Lovely recipe, and yummy photograph πŸ™‚ I am just learning to cook, and your recipes are great – very detailed.

    I have one question – I usually use store bought tamarind paste. Will 1 tbsp suffice for this dish?

    I have never used store bought tamarind paste, Bhavana. Maybe you could start with half a tbsp and check. If you need more tang add another half tbsp. Trial and error is the best way to learn. πŸ™‚

  5. wow.yet another lovely recipe,loved the combination of flavors and i can easily call it a comfort food.Whatever the world say,traditional recipes are indeed great to hang on to.No modern fast food can compete with the traditional Indian food when it comes to feeling satisfied after having meal.
    Thanks for sharing πŸ™‚

  6. hi sailagaru, first of all ur platter looks so delicious…,I was so surprised to see this vankaaya pachi pulusu, I do this with my ubbu rotti, I learnt from my dad’s family, I call it kathrika pacchadi, but I do not add garlic or onion in it!!, Now as I have started using lot of garlic & onion in my dishes I would like to try the above recipe you have posted, as it looks so delicious….I would love to give it a try!!

  7. hi sailu

    i really like the traditional way of ur cooking. sailu. sometimes i feel like i dont know many of the traditional cooking style recipes. can you send me the details of making various pachadis and rasam which different veggies daily whenever you are free…

    thanks dear…


  8. hi sailu, nice photography. pachipulusu is my husbands and his brothers all time favourite. we eat this compulsorily on bhogi pandaga. but i do not give tempering to it. sometimes i even use ripe banana instead of brinjal. thank u for ur postings.

  9. Hello Shailu garu- Thanks for sharing such a wonderful recipe…..i’m learning cooking and your blog is a very good source for me :)….it also reminds me my mom…..thanks alooooooooooooooot

  10. Hello Sailu,

    I have been following your site for a very long time. And I have always loved your site. I would like to congratulate you for putting so much effort in this site.

    Keep up the good work!

  11. Hi Sailu garu

    mee blog chaala baagundandi.
    Mee andhra vantalu noroorichestunnayi.
    Mee recipe chaduvutoo pictures choostuntene avi tinesina feeling sagam vachestundi.Migataa sagam memu mee recpie follow ayyi complete chestaam anukondi.

    Ayite naaku vankaya pachipulusu teleedu.Baagundi.
    Pachipulusu maatrame chesukune vaallam memu.
    Pulagam annam lo neyyi vesukuni bellam koncham bellam kalipi tinesi,tarvaata kaalchina vankaya pachadi,tarvaata pachipulusu … aaha.
    Maa amma ni gurtu chesaaru meeru ee recipe petti.
    Thankyou very much.

  12. very novel! we make a similar dal, but with less brinjal content and the base is tuvar dal.. other ingredients are same.. the photo seconds wht u say about simple, home-cooked far and delicous, wholesome feeling that goes with this preparation..

  13. Hi Sailu,

    All your recepies are excellent. They come out exactly as at your blog.

    Your husband and kid are very lucky to have you prepare good food for them every day.


  14. when do you add the jaggery? Not mentioned in the recipe.

    Add jaggery along with onions and tamarind extract.

  15. hi sailu, am so impressed with andhra cuisine..since am malaysian i have no idea abt traditional andhra cooking…i will apreciate if u participate in my new blog as guest blogger with traditional andhra menus…..and i will updating soon regard malaysian cuisine in my blog…tq v much

  16. Hi Sailu:

    Tried vankaya pachi pulusu today….excellent one!!!!!!!! Thank you!
    Please tell something about you and your family. Where do you live?


  17. hello sailu,
    pachi pulusu is very tasty. nenu okka sari thinnanu..kani i dont know how 2 prepare. i like it very much.
    thanks for publishing.

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