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Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup

South Indian Telugu style recipe that is Vegan, Gluten free, light weight with eggplant roasted in AIR FRYER or STOVE TOP fire.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

‘Pachi Pulusu’ (translates as RAW SOUP) is an authentic, classic recipe from Andhra cuisine (South Indian state). And this recipe is mainly suitable or I should say ‘created’, for summers. Basically, this is an easy to make, nearly NO COOK & quick recipe that uses very basic ingredients of any household. And I feel the prime motto of such recipes, is to give the poor LADIES a relief from getting burnt / sweaty from the scorching sun.

The original base recipe, doesn’t have any other vegetable in it except onion. This below recipe, is a more filling version of cold soup / pacchi pulusu, with the addition of roasted / grilled eggplant. This gives a rustic & smoky flavour to the entire dish. 

Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup with grilled / roasted brinjal in air fryer / stove top fire.

Possible Alternatives in this recipe:

  • You could avoid using the onions & garlic too.
  • Instead of the jumbo eggplant / fat brinjal, you could even use the smaller ones, but of same quantity.
  • Adjust the water quantity in the soup, to your desired consistency / taste of the soup.
  • Adding a teaspoon of sugar, also gives a unique taste. (I did not add)

Here is this similar recipe with an entirely different taste, Roasted Eggplant Stew / Vankaya Pulusu Pachadi.

Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup with grilled / roasted brinjal in air fryer / stove top fire.

Health Benefits of this recipe:

The main benefit of eggplant / brinjal is that its low-carb, nutrient-dense, calorie-poor food that can be included in weight loss diet recipes. 1 cup of eggplant / brinjal equals to only 8 gms of carbohydrates.

During summers, an onion is specifically eaten, as it absorbs the heat in our body. In India, it is an ancient habit (usually eaten in the mornings) to eat an onion with the previous days cold rice & curds.

Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer.The tamarind puree helps in reducing body weight.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Air fryer recipes collection⇒  Air – Fryer Recipes

Weight Loss recipes collection⇒  Weight Loss Food / Low Carb Recipes

Related Posts with ‘Eggplant’:

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Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup with grilled / roasted brinjal in air fryer / stove top fire.

Ingredients:

  • Fat Eggplant / Aubergine / Pedda Vankaya – 1
  • Tamarind / Chintapandu – small lemon size 
  • Chopped Green Chillies – 3
  • Chopped Onion – 1 (medium size)
  • Garlic Pods – 4 (optional)
  • Cooking Oil – 2 tablespoons
  • Salt – 1½ teaspoons / as per taste
  • Fresh Coriander Leaves – 2 twigs
  • White Sesame seeds – 1 tablespoons
  • Water – 2 cups

Ingredients for Tempering:

  • Mustard Seeds – ¼ teaspoon
  • Jeera / Cumin seeds –  ¼ teaspoon
  • Turmeric powder – half of ¼ teaspoon  
  • Hing / Inguva / Asafoetida – half of ¼ teaspoon
  • Curry Leaves – 4 to 5 (optional)
  • Dry Red Chillies – 2 (optional)

Special Ingredients:

  • Tamarind / Chintapandu
  • Hing / Inguva
Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup with grilled / roasted brinjal in air fryer / stove top fire.

Step wise pics Procedure for ‘Vankaya Pachi Pulusu / Grilled Eggplant Cold Soup’:

PREP WORK:

  • Take the dry tamarind into a bowl, add 1 cup of water (hot water is preferred). Let it soak for 5 mins.
  • Later, squeeze the juice / puree out of the pulp. Discard the pulp.
  • Put a frying pan / sauce pan on stove top under medium flame.
  • Add the white sesame seeds & dry roast by stirring continuously, until they turn light golden in colour.
  • Switch the flame off, let them cool completely & then grind them into powder using a blender/mixie/spice grinder.

TO ROAST ON STOVE TOP:

  • Wash the eggplant, wipe clean it.
  • Apply oil throughout the eggplant and poke holes around many places, using a fork / tooth pick.
  • Put the eggplant directly on stove-top fire under high flame and keep rotating the eggplant in between. It takes 7-8 mins to roast it completely.

TO ROAST IN AIR FRYER:

  • After, washing the eggplant, wipe clean it.
  • Apply oil throughout the eggplant and poke holes around many places, using a fork / tooth pick.
  • Place the eggplant on the air fryer mesh. Switch on the gadget, let it roast for 10 mins at 200ºC / 390°F. Turn the eggplant to the other side in between.

TO PEEL THE SKIN:

  • Put the roasted eggplant into a bowl of cold water.
  • Once cooled down, gently peel the outer skin of the roasted eggplant and mash / cut it to use. 

MAKING THE SOUP / PULUSU:

Using a blender, coarsely ground the chopped green chillies+half of chopped onions+garlic pods. Gather all the rest of the ingredients into a wide mixing bowl.
Put a sauce pan on stove top under medium flame. Add oil & heat it. Transfer all the ‘ingredients for tempering’, and saute.
Add 1 cup of water into the mixing bowl which has all the other ingredients. Transfer the ‘tempering’ onto this.
Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup with grilled / roasted brinjal in air fryer / stove top fire.
Thoroughly mix up everything until combined well. Garnish with chopped coriander leaves. Done!!

Tips:

  • You can even eliminate both onion & garlic, even then it tastes good.
  • I have used dry tamarind here, instead you can use store bought tamarind puree with same measurement but still add the same amount of water.
  • In case you already have roasted sesame powder, skip that step.
  • Adjust the salt and spice as per your taste.
  • This, Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup, tastes good up to 1 days at room temperature and up to 2 days when stored in fridge.

Result:

  • Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup, being a cold soup, it tasted refreshing when its had as it is, during hot days. 
  • It could also be served as a condiment / accompaniment with any hot steamed rice along with papad & spicy chutney. 🙂 
Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup (Andhra

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Vankaya Pacchi Pulusu / Eggplant Cold Soup

VegCookBook by Praveena
South Indian Andhra style cold soup that is Vegan, Gluten free, light weight, eggplant roasted in AIR FRYER or STOVE TOP fire.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Accompaniment, Soup
Cuisine Indian, South Indian
Servings 2 people

Equipment

  • Frying pan (for stove-top method)
  • Air-Fryer for air-fryer method

Ingredients
  

  • 1 count Fat Eggplant / Aubergine / Pedda Vankaya
  • 1 small lemon size Tamarind / Chintapandu
  • 3 count Chopped Green Chillies (small size)
  • 1 count Chopped Onion (medium size)
  • 4 pods Garlic Pods (optional)
  • 2 tablespoons Cooking Oil
  • teaspoons Salt (or as per taste)
  • 2 twigs Fresh Coriander Leaves
  • 2 cups Water
  • 1 tablespoon White Sesame seeds

Ingredients for Tempering:

  • ¼ teaspoon Mustard Seeds
  • ¼ teaspoon Jeera / Cumin seeds
  • teaspoon Turmeric powder
  • teaspoon Hing / Inguva / Asafoetida
  • 4 to 5 count Curry Leaves (optional)
  • 2 count Dry Red Chillies (optional)

Instructions
 

PREP WORK:

  • Take the dry tamarind into a bowl, add 1 cup of water (hot water is preferred).
    After 5 mins of soaking / once the tamarind softens, squeeze the juice / puree out of the pulp. Discard the pulp.
    Wash the eggplant, wipe clean it.Apply oil throughout and poke holes around many places, using a fork / tooth pick. 
  • Put a frying pan / sauce pan on stove top under medium flame.
    Add the white sesame seeds & dry roast by stirring continuously, until they turn light golden in colour.
    Switch the flame off, let them cool completely & then grind them into powder using a blender/mixie/spice grinder.

TO ROAST ON STOVE TOP:

  • Put the eggplant directly on stove-top fire under high flame and keep rotating the eggplant in between.
    It takes 7-8 mins to roast it completely.

TO ROAST IN AN AIR-FRYER:

  • Place the eggplant on the air fryer mesh.Switch on the gadget, let it roast for 10 mins at 200ºC / 390°F.
    Turn the eggplant to the other side in between.

TO PEEL THE SKIN:

  • Put the roasted eggplant into a bowl of cold water.
    Once cooled down, gently peel the outer skin of the roasted eggplant and mash / cut it to use. 

TO MAKE SOUP / PULUSU:

  • Using a blender, coarsely ground the chopped green chillies, half of chopped onions & garlic pods.
    Gather all the rest of the ingredients.
  • Put a sauce pan on stove top under medium flame. Add oil & heat it. Transfer all the ‘ingredients for tempering’, and saute.
  • Add 1 cup of water into the mixing bowl which has all the other ingredients. Transfer the ‘tempering’ onto this.
    Thoroughly mix up everything until combined well. Garnish with chopped coriander leaves. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword cold soup recipe with eggplant, grilled eggplant soup in air fryer, summer special soup recipes, vankaya pachi pulusu in air fryer

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