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 and ¾ tsp salt. 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.