Raw Tamarind Rasam - My Lock Down Recipe

 For most of us, extra time at home means a chance to try new recipes,  one can improve cooking skills with creative ideas. Due to COVID -19 lockdowns, I got much more time to spend with my family and to make quick, easy and nutritious meals to feed my family. I have done a lot of experiments in the kitchen during COVID LOCKDOWN. Here I am sharing one of those experiments.
Today I want to share one of those simple, quick and very easy recipes are PACHI PULUSU, a Telangana style raw rasam. There are many ways of making Pachi Pulusu such as raw mango rasam, vankaya pulusu etc. This simple classic dish is made with simple ingredients like tamarind juice, raw onions, salt, Mirchi powder, green chillies, jaggery and spices to impart an aromatic stew.

Let us go through the recipe making. For preparing this simple raw rasam, soak tamarind in water for 10 mins then squeeze the juice into a steel container. Now add finely chopped onions, 3-5 green chillies finely chopped, salt to taste and 1 tablespoon of red chilli powder and Lil bit quantity of jaggery to the tamarind juice.

For tempering take a small pan add oil, add mustard and cumin seeds, when they crackle add whole dry red chillies, curry leaves and once it is done add this tempering to the tamarind juice. Finally, garnish with finely chopped coriander leaves ( sesame powder if required).

This raw rasam needs no-boil or cooking. Do prepare this quick, tangy and spicy dish when you have no time to prepare food.

This dish can be had with rice especially with mudda pappu (plain dal) it tastes awesome. This is a recipe I love for its utter simplicity, that can be made in seconds without any cooking process. It is made up of diluted tamarind juice with finely chopped onions and green chillies and adjusted the sourness of tamarind by adding jaggery and some salt to taste. Some people add roasted sesame powder to enhance the taste of the rasam. But I made it very simple, but it turns super yummy.