PACCHI PULUSU/TAMARIND RAW RASAM
A rustic flavorful stew yet so easy and quick to make, works as great accompaniment of rice and Dals.
Servings: 2 people
Equipment
- Mini skillet
Ingredients
- ½ cup Tamarind extract
- 1 Onion thinly sliced
- 1 tbsp Sesame seeds powder roasted and powdered
- 1 tsp Sesame seeds
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 Garlic clove
- 2 Green chili
- Salt to taste
- 1 tsp Turmeric powder
- 1 tbsp Oil
- 8-10 Curry leaves
- 2 Whole dry red chillies
- 1 tbsp Cilantro finely chopped
- 1½ cup Water
Instructions
- Soak the tamarind and extract the pulp and mix it with water.
- Add in sesame seed powder, salt and grated jaggery to the water and mix well until jaggery melts completely
- On open flame roast the green chilli by the help of fork(I insert the fork into green chilli and hold it to roast on open flame)
- In a mortal and pestle add in garlic clove, cumin seeds and roasted green chillies and mince them to a fine paste and add them tamarind mix
- Heat a tempering pan and add oil enough for tempering, Add in mustard seeds, cumin seeds, curry leaves, sesame seeds, dry red chillies.
- Once the sesame seeds starts to pop off the stove add in turmeric powder, and transfer the tempering to the tamarind mixture
- Add in chopped cilantro, sliced onion and give it a good stir.
- Serve it with warm rice accompanied by Alugadda barada or Boiled pigeon peas.
Notes
- You can opt out jaggery if you don’t prefer sweetness.
- Please do not skip on adding the raw onions, as it gives the dish a unique flavor profile.
- Adding sesame seed powder is optional as well.