Mamidikaya Pachi Pulusu | Cold Raw Mango and Onion Rasam

Mamidikaya Pachi Pulusu is a cold Raw Mango and Onion Rasam served with rice in Andhra Pradesh and Telangana during summers. This tangy cold rasam is just what is needed in the scorching summers that we experience in these Southern states. The best part is the minimal cooking involved, yet another blessing!

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Pachi Pulusu literally means raw, tangy liquid. The simple Pachi Pulusu is made with tamarind but in Mamidikaya Pachi Pulusu, the tamarind is replaced with raw mango. The result is a tangy, crunchy soupy dish that when mixed with rice makes for a wholesome meal that has a cooling effect on the body AND is light on the stomach.

Such a meal is very welcome because the peak of summer can be quite taxing in Andhra and Telangana. Peak temperatures regularly top 40C, and at times like this, all one looks for is meals that cool the body and are not too heavy. This is where dishes like this rasam (which celebrates the season Mango) and Menthi Majjiga play an important role.

This dish so appeals to me because I am just crazy about mango. 🙂

Recipes for Other Types of Pachi Pulusu

• The Basic Pachi Pulusu made with tamarind juice and onion
• Vankaya Pachi Pulusu made with roasted brinjal, tamarind and onion

Other Recipes with Raw Mango or Mamidikaya

• Mamidikaya Patoli | Kairichi Vatli Dal | Mavinakayi Bharda Palya
• Mamidikaya Majjiga Pulusu | Kacche Aam ki Kadhi | Mangai Mor Kuzhambu
• Mamidikaya Pappu | Andhra Raw Mango Dal | Aam Dal | Kairi Dal
• Mamidikaya Nuvvula Pachadi | Andhra Raw Mango & Sesame Chutney

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How to Make Mamidikaya Pachi Pulusu | Cold Raw Mango and Onion Rasam from Andhra Pradesh

1. Peel 1 medium-sized raw mango and cut into into thin pieces. I got about 1/2 cup pieces (~100 gms).
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2. To the mango pieces, add 1/4 cup water and cook the mango pieces till they are soft and mashable. I pressure cook the mango pieces. 
3. Using a heavy spoon, mash the raw mango pieces.
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4. Add 1/2 cup finely chopped onions, 2 tbsp finely chopped coriander, 1/2 tsp finely chopped green chillies, 1.25 cups water, and some salt.
5. Mix well.
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6. Adding the Tempering
   1. In a tempering ladle, heat 1/2 tsp oil.
   2. Add 1/4 tsp mustard seeds and wait till they splutter.
   3. Now, add 1/4 tsp cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
   4. Next, add 1 split red chilli, 4 to 5 curry leaves, 1 pinch of asafoetida, and 2 large pinches of turmeric; and stir-fry for a couple of seconds.  
   5. Finally, add the tempering to the Mamidikaya Pachi Pulusu.
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   6. Mix well.
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7. Serve the Mamidikaya Pachi Pulusu with rice and papad. 

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Recipe for Mamidikaya Pachi Pulusu

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Mamidikaya Pachi Pulusu | Cold Raw Mango and Onion Rasam

Aruna

Mamidikaya Pachi Pulusu is a tangy rasam that involves minimal cooking and is served at room temperature. Savoured with steamed rice and papad, this cold raw mango and onion rasam is a family favourite in summers, when one craves something light and refreshing.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Dinner, Lunch

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 3 People

Calories 40 kcal

Equipment

• Small Bowl
• Medium-sized Bowl
• Spoon
• Tempering Ladle

Ingredients

  

1x2x3x

• 1 Medium-sized Raw Mango (~100 gms)
• 1/2 cup Finely Chopped Onion
• 1 tsp Finely Chopped Green Chilli
• 2 tbsp Finely Chopped Coriander
• 1/2 tsp Sugar
• 1.5 Cups Water

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1 Split Red Chilli
• 4 to 6 Curry Leaves
• 1 Pinch Asafoetida
• 2 Large Pinches Turmeric

Instructions

 

• Peel and slice 1 medium-sized raw mango. I got about 1/2 cup pieces (~100 gms).
• Add about 1/4 cup water and cook the mango pieces till they are soft and mashable. I pressure cook the mango pieces.
• Using a heavy spoon, mash the raw mango pieces.
• Add 1/2 cup finely chopped onions, 2 tbsp finely chopped coriander, 1 tsp finely chopped green chillies, 1.25 cups of water, 1/2 tsp sugar, and some salt.
• Mix well.

Adding the Tempering

• In a tempering ladle, heat 1/2 tsp oil.
• Add 1/4 tsp mustard seeds and wait till they splutter.
• Add 1/4 tsp cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
• Add 1 split red chilli, 4 to 5 curry leaves, 1 pinch of asafoetida, and 2 large pinches of turmeric; and stir-fry for a couple of seconds.
• Add the tempering to the Mamidikaya Pachi Pulusu and mix well.

Serving Suggestions

• Serve the Mamidikaya Pachi Pulusu with rice and papad.

Nutrition

Calories: 40 kcalCarbohydrates: 7 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 9 mgPotassium: 97 mgFiber: 1 gSugar: 5 gVitamin A: 432 IUVitamin C: 31 mgCalcium: 19 mgIron: 1 mg

Keyword Mamidikaya Pachi Pulusu, Pachi Pulusu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!