Sunday, 10 April 2011

Pachi pulusu (Tamarind Rasam) – 2

This is a Hyderabad's variety with a tangy taste added with coconut and roasted chickpea flower .

1 Chopped onion
2 green chillies chopped
Cumin seeds / jeera – 1 tsp
Mustard – 1 tsp
Curry leaves
Turmeric – ¼ tsp
Tamarind – a big lemon size
Chopped coriander

Soak the tamarind in hot water for about 30 minutes and extract the juice

Heat a sauce pan with 1 tblsp of oil. When it is hot enough, add curry leaves, mustard, cumin seeds and turmeric. When they start splattering, add green chilli, onion and fry until they become transparent. Pour the tamarind water into the pan. Add salt and bring it to boil. Finally add chopped corriander and remove from the fire.

Tangy pachipulusu  / Tamarind rasam ready to serve

Serve with hot rice.

1 comment:

  1. Hmmmm.. reminds me of our childhood days.... :-P