SOAK - 20 MINUTES

firstly, in a small bowl soak ball sized tamarind in 1 cup water for 20 minutes.

1

TAMRIND EXTRACT

squeeze the tamarind and extract the juice. keep aside

2

SLIT

take 2 green chilli, make a slit in centre.

3

SKIN TURNS BLACK

roast on direct flame until skin darkens all sides

4

PEEL SKIN

now peel the skin off by rubbing between tissue paper.

5

ONION - 1 CHOPPED

take roasted chilli into large bowl. add 1 onion, 2 tbsp curry leaves and 2 tbsp coriander

6

FLAVOUR RLESASES

squeeze and mix well making sure the flavours are absorbed.

7

TAMRIND EXTRACT

add in tamarind extract discarding the pulp

8

JAGGERY - 1 TSP

also add 1 tsp jaggery, ¾ tsp salt and 2 cup water. mix well.

9

OIL - 3 TSP

prepare the tempering by heating 3 tsp oil.

10

CUMIN - 1 TSP

splutter 1 tsp cumin, 1 dried red chilli and few curry leaves.

11

TEMPERING

pour the tempering over raw tamarind rasam and mix well.

12

READY TO EAT

finally, pachi pulusu is ready to enjoy with hot steamed rice.

13