Pachi Pulusu

Method

1. 1

   Soak tamarind generously: Pachi pulusu is a raw uncooked tamarind broth. Soak a large lemon-sized tamarind in 2 cups warm water 20 minutes. Squeeze very thoroughly. Strain.

2. 2

   Add spices directly: To the raw tamarind water add 1 tsp red chilli powder, 1 tsp cumin powder, half tsp turmeric and salt. Mix well — no cooking needed.

3. 3

   Chop aromatics finely: Finely chop 1 large onion, 3-4 green chillies and a handful of fresh coriander.

4. 4

   Add raw aromatics: Add chopped onion, green chillies and coriander directly to the tamarind water. Stir well.

5. 5

   Add jaggery: Add 1 tsp jaggery and stir until dissolved to balance the tartness.

6. 6

   Make hot tempering: Heat 2 tbsp sesame oil until smoking hot. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

7. 7

   Pour hot tempering: Pour the very hot sizzling tempering directly into the raw tamarind water. It will sizzle dramatically.

8. 8

   Stir well: Mix the hot tempering through the cold tamarind mixture thoroughly.

9. 9

   Taste and adjust: Pachi pulusu should be very tangy. Adjust salt, chilli and jaggery balance.

10. 10

    Serve: Pachi pulusu is served at room temperature — never heated. It is a uniquely refreshing raw Andhra preparation. Serve with steamed rice.