Ingredients
- 5 Green Chillies
- Oil-4 drops
- 3 Dry chillies
- 1 tsp cumin
- ½ bunch of coriander with stems
- Sea salt (as required)
- 500ml tamarind juice
- One large onion (chopped)
- Three green chillies ( chopped)
- 1sprig curry leaves
- ½ tsp turmeric
- One small tomato (chopped)( optional)
- 1 tsp mustard seeds
- 1 tsp sesame powder
Directions
- Soak tamarind in water for 20 min, then remove the juice in a bowl. Make sure you get about 500ml of extract.
- Roast green chillies on the flame till it changes colour. This is what adds the primary flavour to Pachi Pulusu.
- Take a small bowl of crushed, chopped green chillies and onions with your hands and add the sea salt. (sea salt is highly recommended here because it gives a unique taste then adding common salt, and make sure not to add excessive sea salt into the Pachi pulusu)
- Add mashed green chillies, onion,n, and salt mixture to the tamarind juice.
- For tempering, take a pan to add oil, mustard seeds, cumin seeds, red chillies dried, curry leaves. Once it is done, add the mixture to Tamarind juice.
- Lastly, add chopped coriander leaves, tomato, and sesame powder if required.
- That's it; PachiPulusu is ready to serve with some hot rice.
