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Contains onion and garlic

Does not contain nuts

Serves: 3 to 4 people


Tomatoes - 3 big

Onions - 2 

Garlic - 10 pods

Tamarind - 1/2 the size of a lemon

Green Chillies (Less Spice) - 5

Salt - as needed

Turmeric - 1 teaspoon

For tempering:

Cumin Seeds/Jeera - 1 teaspoon

Mustard - 1 teaspoon

Dry Red Chilies - 1

Curry leaves - one sprig

Hing/Asafetida - generous pinch

Oil  -  for tempering

[You can use mustard oil in this recipe for extra flavor]



  1. Roast tomatoes, peeled onions, garlic bulb and green chillies (put a small slit to let the vapor out) on open flame one after the other. You can also roast them on one of those wire racks available for making pulkas. You can put it directly on burner even, but do exercise caution. This may be messy too (tastes yumm though...)

  2. Put the roasted tomatoes, chillies, garlic all in cold water for a min and peel of the charred skin. Squeeze all of them to thick consistency.

  3. Roughly chop the fire roaster onion. Add tamarind water to the tomato puree.

  4. To this mixture, add red chilli powder, turmeric, and salt. Do not cook this mixture again.

  5. Smoke up the mustard oil or any cooking oil, add cumin seeds, mustard, curry leaves, dry red chilli and hing. Let them crackle and hing release its aroma. 

  6. Add this tempering to the tomato mixture along with finely chopped coriander and serve as a side dish with hot rice or phulka.

** You can add fire roasted brinjal to this along with tomatoes or without tomatoes to make this Vankaya Pachi Pulusu.​

** The word Pachi meaning raw, refers to the uncooked tamarind juice we add in this recipe. 

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