Step-by-step
1
firstly, in a small bowl soak ball sized tamarind in 1 cup water for 20 minutes.
2
squeeze the tamarind and extract the juice. keep aside.
3
take 2 green chilli, make a slit in centre.
4
roast on direct flame until skin darkens all sides.
5
now peel the skin off by rubbing between tissue paper.
6
take roasted chilli into large bowl. add 1 onion, 2 tbsp curry leaves and 2 tbsp coriander.
7
squeeze and mix well making sure the flavours are absorbed.
8
add in tamarind extract discarding the pulp.
9
also add 1 tsp jaggery, ¾ tsp salt and 2 cup water. mix well.
10
prepare the tempering by heating 3 tsp oil.
11
splutter 1 tsp cumin, 1 dried red chilli and few curry leaves.
12
pour the tempering over raw tamarind rasam and mix well.
13
finally, pachi pulusu is ready to enjoy with hot steamed rice.
Video
Notes
- firstly, make sure to rest rasam for atleast 30 minutes before serving for flavours to absorb.
- also, increase the amount of chilli if you are looking for spicy rasam.
- additionally, you can also roast garlic along with chilli.
- finally, tempering enhances the flavour of pachi pulusu.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pachi-pulusu-recipe-raw-tamarind-rasam/