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Pachi Pulusu is a refreshing South Indian dish, also known as raw tamarind rasam. This unique rasam is very popular in summertime for its refreshing and tangy taste. "Pachi" means "raw", emphasising the dish's unique usage of raw tamarind. It is made with fresh tamarind pulp combined with different spices and vegetables, unlike regular rasam, which is cooked. The result is a light and tangy dish, which goes well with steaming rice. The dish is easy to prepare and can be customised as per different taste preferences. Pachi Pulusu is adopted by many households today.
Selection Of Good Quality Ingredients
Tamarind is the main component that makes Pachi Pulusu so tangy. When selecting tamarind choose good quality tamarind paste or fresh plump pods. Fresh and ripe tamarind should be dark brown, and somewhat sticky. The tamarind pulp or paste should be without preservatives or additives to ensure the best flavour. Wet the dried tamarind pods in warm water for 20 to 30 minutes before removing the pulp. After the pods have softened, crush them to extract the pulp, then filter them through a fine sieve to get rid of any fibres or seeds.
Balancing Of Flavour
The flavour profile of this dish should be balanced, combining the sweetness of sugar or jaggery with the tanginess of tamarind. Firstly, add around 1 teaspoon of jaggery to your tamarind extract and then modify the amount to suit your taste. The sweetness is used to balance out the acidity of the tamarind flavour. To make your pachi tastier, you can add black pepper or roasted cumin powder. These spices make the dish more delicious without covering up its inherent flavours. Depending on how much spice you can handle, you can also add finely chopped green chillies.
Preparation Of The Ingredients
Pachi Pulusu benefits greatly from the texture and nutrients that fresh veggies provide. Finely chopped tomatoes, onions, and coriander leaves are frequently used as veggies. To ensure proper spread of the vegetables in the rasam, make sure they are all thoroughly cleaned and sliced into small pieces. Green chillies can be roasted directly over an open flame until their skins brown, adding another layer of flavour. Chop them finely after roasting and then add them to the dish.
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Mixing process
It's time to combine the cut vegetables and tamarind extract after they have been prepared. Then in a large mixing bowl add tamarind extract, chopped onions, tomatoes, green chillies, coriander leaves, salt, and jaggery. Mix thoroughly until all components are combined well. For optimal flavour development, let your pachi rest for at least half an hour before serving. During this period cover it with a lid or cloth to keep it moist.
Serving Tips
You should enjoy pachi pulusu with steaming hot rice along with oil or ghee over it. You can also include roasted sesame seeds or adjust the quantity of spice to suit your taste for an authentic taste. To get an extra crunch, you can have it accompanied by fried appetisers or papadam.
