Andhra Style Pachi Pulusu Recipe – Raw Tamarind Rasam

Andhra Style Pachi Pulusu Recipe (Raw Tamarind Rasam Recipe) is a different way of creating a rasam that has been followed by the people from Andhra Pradesh and Telangana. This rasam is not heated and rather prepared directly with squeezed tamarind water, sliced onions, roasted green chilli, fresh coriander leaves. The rasam is a specialty in those places and it is made very spicy, and thin. Sometimes when there is a huge production of raw mango during the summer, the tamarind pulp is replaced by the stewed raw mango.  Tamarind Water, Onions, Green Chilli, Coriander (Dhania) Leaves, Jaggery, Salt, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Asafoetida (hing), Dry Red Chilli, Garlic, Oil   2 cups Tamarind Water 1 Onions , sliced 2 Green Chilli , smoked 1 sprig Coriander (Dhania) Leaves 1 teaspoon Jaggery Salt , to taste To temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 1 pinch Asafoetida (hing) 2 Dry Red Chilli 4 cloves Garlic , crushed Oil     10   5     To begin making the Pachi Pulusu, we will first roast the chilies in a pan till it is completely roasted.  Chop the chillies very finely and transfer it to a bowl. Add the tamarind water, coriander leaves, jaggery, onions and check for salt. Balance out the flavor by adding little jaggery if it is too tangy.Heat a small tempering pan with oil, add mustard seeds and cumin seeds and allow it splutter for 10 seconds.Add curry leaves, hing, red chillies, and crushed garlic and leave the curry leaves to crackle for 10 seconds.Pour this over the pulusu and serve.Serve the Pachi Pulusu Recipe along with hot steamed rice, palya, and Gor Keri Recipe by the side to relish your lunch meals.