Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine: Indian

---

Recipe Card ⇓           Shop ⇓

‘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.

It gives a rustic & smoky flavour to the entire dish. 

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Roasted Eggplant Cold Soup / Vankaya Pachi Pulusu’:
2. Health Benefits of  ‘South Indian Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Vankaya Pachi Pulusu / Grilled Eggplant Cold Soup’:
5. Prep Work:
6. To Roast the Eggplant on Stove Top:
7. To Roast the Eggplant in Air Fryer:
8. Peel the skin of Roasted Eggplant:
9. Making the ‘Pacchi Pulusu / Soup’:
10. To Make the Tempering:
11. Tips & Storage:
12. Result:
13. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
14. Recipe Card & Print:

---

Possible Alterations for the recipe, ‘Roasted Eggplant Cold Soup / Vankaya Pachi Pulusu’:

To make No onion – No Garlic version: You could avoid using the onions & garlic totally.

Other Eggplant variety: Instead of the jumbo eggplant / fat brinjal, you could even use the smaller ones, but of same quantity. 

Using Tamarind puree: 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.

Consistency of the dish: Adjust the water quantity in the soup, to your desired consistency / taste of the soup.

Making it sweeter: Adding 1 to 2 teaspoons of sugar/jaggery, also gives a unique taste. (I did not add)

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

Health Benefits of  ‘South Indian Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup’:

Eggplant / brinjal Their main benefit 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 grams 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.

To conclude: This dish comes under for low calories, low carb, weight loss, weight watchers, diabetic diets. It is suitable for Plant based, Vegan, Vegetarian, Gluten free, Nut free diets too.

Adding this recipe to my collection of, Weight Loss Food / Low Carb Recipes.

Other recipes from my blog:

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

Air fryer recipes collection⇒  Air – Fryer Recipes

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

Related Posts with ‘Eggplant’:

 Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Fat Eggplant / Jumbo Aubergine / Pedda Vankaya – 1
• Tamarind / Chintapandu – large lemon size 
• Green Chillies – 3 (finely chopped)
• 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

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 the Eggplant 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 the Eggplant 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.

Peel the skin of Roasted Eggplant:

• 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 ‘Pacchi Pulusu / Soup’:

To Make the Tempering:

Tips & Storage:

• 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.
• Storage: 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. 🙂 

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram