So this pacchi shall not be confused with the pacchi in aloo mattar recipe ;) the peril of being in a multi lingual family ! This pacchi is the Telugu pacchi means raw, while the Pacchi in all mattar recipe is Konkani for Aunt .
So this pacchi pulusu roughly translates to raw soup or cold soup , no cooking involved!!
Ingridients
Tamarind - small lime sized. Or 1/4 spoon of tamarind concentrate
1/2 Large onion or 1 small onion finely chopped
1 Thai chilli or half a jalapeño sliced or chopped into big pieces
Cilantro for garnish
Water 2 cups
Salt to taste.
Soften the tamarind and squeeze the juice out , add to water
Sprinkle some salt on the onions and chillies , and mix and let it rest for 5 mins.
This is important , because we are not cooking the ingredients, salt will sort of cleanse and disinfect if I can say, the ingredients.
Take the salted onions and green chillies and add them to the tamarind water , while adding , just give them a nice massage / squeeze, this will make the onions and chillies ooze out their juices and flavor the pulusu well.
The more you squeeze the more spicy it will turn out!! So watch out. But don't worry if it's too spicy just remove some water and add plain water with salt to Mellow it.
Garnish with cilantro. Adjust salt if needed.
As you see this recipe is more about technique than ingredients or proportion, so you can be flexible in quantities as per taste!
So this pacchi pulusu roughly translates to raw soup or cold soup , no cooking involved!!
Ingridients
Tamarind - small lime sized. Or 1/4 spoon of tamarind concentrate
1/2 Large onion or 1 small onion finely chopped
1 Thai chilli or half a jalapeño sliced or chopped into big pieces
Cilantro for garnish
Water 2 cups
Salt to taste.
Soften the tamarind and squeeze the juice out , add to water
Sprinkle some salt on the onions and chillies , and mix and let it rest for 5 mins.
This is important , because we are not cooking the ingredients, salt will sort of cleanse and disinfect if I can say, the ingredients.
Take the salted onions and green chillies and add them to the tamarind water , while adding , just give them a nice massage / squeeze, this will make the onions and chillies ooze out their juices and flavor the pulusu well.
The more you squeeze the more spicy it will turn out!! So watch out. But don't worry if it's too spicy just remove some water and add plain water with salt to Mellow it.
Garnish with cilantro. Adjust salt if needed.
As you see this recipe is more about technique than ingredients or proportion, so you can be flexible in quantities as per taste!
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