Pachi Pulusu

Ingredients

• - 250g raw tamarind with onion (no cooking)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

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. 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. Chop aromatics finely: Finely chop 1 large onion, 3-4 green chillies and a handful of fresh coriander.
4. Add raw aromatics: Add chopped onion, green chillies and coriander directly to the tamarind water. Stir well.
5. Add jaggery: Add 1 tsp jaggery and stir until dissolved to balance the tartness.
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. Pour hot tempering: Pour the very hot sizzling tempering directly into the raw tamarind water. It will sizzle dramatically.
8. Stir well: Mix the hot tempering through the cold tamarind mixture thoroughly.
9. Taste and adjust: Pachi pulusu should be very tangy. Adjust salt, chilli and jaggery balance.
10. Serve: Pachi pulusu is served at room temperature — never heated. It is a uniquely refreshing raw Andhra preparation. Serve with steamed rice.