Pachipulusu/Raw Rasam:

Today I am going to introduce you is raw rasam/ pachipulusu. This is very famous on Deccan region( Andhra Pradesh, tamilnadu and Karnataka) .My grand ma and my mother prepares this one especially on summer days. It is very simple and healthy dish. Preparation is  so simpleand quick.


Ingredients:

Green chilies : 3nos.

Curry leaves

Coriander leaves

Tamarind

Zeera/cumin seeds

Mustard seeds

Preparation:

Cut the onions into small pieces. Put tamarind in one bowl. Pour the water on tamarind. Let it for 15 mins.

The main flavor of this dish is on green chilies only. For this we can roasted green chilies, We put the green chilies directly on the flame. Then half of the chilly will turns in to black and half of the chilly will remain green/raw. Off the flame and cool it. And take one bowl add onions in it. Take roasted chilies in u r hand add 1 tspn of salt, Crush it /squeeze it add it to onions ,after crushing green chilies with salt …crush it with onions for few seconds .add tamarind juice in it and if required add some water and salt , to this add pinch of sugar. Check the taste once. Add coriander leaves.

Next, we do tempering. For this add 1tspn of oil on pan add pinch of mustered and cumin seeds, pinch of turmeric. Switch off the flame add curry leaves. Add this temper in to rasam

Our pachipulusu is ready to eat with rice.This is very good combination with muddapappu, and  stir-fries also

Todays Tip:

Whenever we cut and crush the green chilies, Apply little bit of oil on to u r hands. Then we can avoid the burn from green chilies. Wash your hands after crush the green chilies.