Hi friends...........if u have strong palates try this Rasam.......This typical rasam is from coastal Andhra Pradesh. Pachi Pulusu means Raw Rasam, usually served cold with hot rice.
- Tamarind(1/2 lemon sized), 1tsp.Jaggery, 1 medium Onion(finely chopped), 2red Chillis, 1tsp.Jeera, 2Green Chilli, A fist full of Coriander leaves(chopped), 2tsp.Oil, 2tsp.Mustard seeds, 1spring Curry Leaves, 3cups Water, Salt to taste.
- Soak the tamarind in water if 15min., squeeze out the pulp. Add this pulp, jaggery to 3cups of water, let the jaggery dissolve. Char red and green chillies on the direct flame, if not dry roast them till the green chillies skin turn brown, crush them with ur had and add them to the water. Then add the chopped onions, coriander leaves, curry leaves, salt mix well and keep it aside for 15min., this helps to incorporate the flavors. In a pan heat oil, once it hot add mustard and jeera, once they start to splutter, add this seasoning to the tamarind mixture, mix well ...............Serve it with piping hot steamed rice.