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