firstly, in a small bowl soak ball sized tamarind in 1 cup water for 20 minutes.
squeeze the tamarind and extract the juice. keep aside.
take 2 green chilli, make a slit in centre.
roast on direct flame until skin darkens all sides.
now peel the skin off by rubbing between tissue paper.
take roasted chilli into large bowl. add 1 onion, 2 tbsp curry leaves and 2 tbsp coriander.
squeeze and mix well making sure the flavours are absorbed.
add in tamarind extract discarding the pulp.
also add 1 tsp jaggery, ¾ tsp salt and 2 cup water. mix well.
prepare the tempering by heating 3 tsp oil.
splutter 1 tsp cumin, 1 dried red chilli and few curry leaves
pour the tempering over raw tamarind rasam and mix well.
finally, pachi pulusu is ready to enjoy with hot steamed rice.