Pachi Pulusu - Raw Rasam
This is a traditional Andhra recipe from my hubby's hometown. I first had a taste of this recipe after marriage and the tanginess of the tamarind, the heat of the chillies and the crispiness of the onions bowled me over. It's very simple to prepare, it took me hardly 10 minutes to put it together. It can be had with rice or by itself as a soup or rasam.
Recipe Source: My Mom-in-law
Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
Dry Red Chillies - 2
Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 - 6
Jeera - 1 Teaspoon
Oil - 2 Teaspoons
Fry dry red chillies in a little bit of oil and grind to a fine powder.
Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.
Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.