A quick fix for that morning where you’re too sick to cook or you’re craving for Rasam but you are lazy to carry out the entire process of making; Pachi Pulusu will come to your rescue. So the basic difference between Pachi Pulusu and Rasam is that the former has very little “cooking” involved and uses the gas only to temper the seasoning. The commonality is their ingredients. While tamarind requires to be boiled for rasam, it only needs to be soaked in lukewarm water for this dish. The simplicity of the dish sure helps our lazy selves to have wholesome food once in while!