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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!
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