Pachi Pulusu Recipe

Here comes a super digestive Chaaru named Pachi Pulusu that would ease out your system without much ado.. Eat it with sizzling steamed rice with Alasandala Vada on a rainy day...To make it more enchanting, have a suitable crunch like appadalu and what else do you need on earth?

Chief Ingredients
 1 Tiny Ball Of Tamarind (in the size of a small lemon)
 1 No Of Onion (roughly chopped)
 ½ tsp Turmeric Powder
Ingredients To Temper
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 5 Nos Of Green Chilies
 3 Nos Of Dried Red Chili
 5 No Of Garlic Cloves (roughly crushed)
 1 Sprig Of Curry leaves
 ½ tsp Split Urad Dal
 ½ tsp Chana Dal
 ½ Handful Of Coriander Leaves
 Required Amount of Salt And Water
 2 tsp Groundnut or gingelly oil
 1 Pinch Of Jaggery

Step 1: Spruce Up The Tamarind Water
1

Soak a little tamarind in hot water and let it rest for a while. When it cools down just squeeze out the pulp well and collect the water. Strain the tamarind water using your hands and add the chopped onion, a bit of jaggery and some coriander leaves and stir well. Crush the whole mixture well with your fingers for a minute or two.

STep 2: Do The Tempering
2

Heat a skillet and tip in two teaspoons of groundnut oil and let the flame be in medium mode. Once the oil is heated, splutter some mustard seeds along with some cumin seeds. Follow it up with some finely chopped green chilies and some roughly torn red chilies too. When it crackles, strew in some fresh curry leaves and let it sizzle too. Now tip in some broken urad dal, chana dal and some crushed garlic simultaneously and wait for a second or two to get fragrant. Now the tempering is over and you can lower the flame at this point.

3

At this stage, add a little turmeric powder and when it turns aromatic, just turn off the flame and drop in the tempered ingredients to the tamarind water. Now the spicy tangy Pachi Pulusu is ready to serve.

4

Garnish with a lavish spread of coriander leaves and serve hot with rice, munagakku pappu and allam pachadi.