Pachi Pulusu

Whenever a negative thought concerning your personal power comes to mind, deliberately voice a positive thought to cancel it out. - Norman Vincent Peale

Todays recipe is Pachi pulusu which we make very often at home. It is consider to be good for digestion and is prepared in very less time. I have read various versions of this pachipulusu but i dont want to change the below type of version which i have learned from my mom. Any dal curry with pachi pulusu and rice is considered to be awesome combination. This one is considered to be alternative for rasam or sambar. Try this you will definately find different from the versions of rasam or sambar. I think you will definately enjoy this.

Ingredients
Tamarind - size of lemon
Garlic cloves - 3 to 4
Onions - 1
Green chilies - 5
Salt as per taste
Coriander leaves to garnish
Cumin seeds - 1 tsp

 For Tadka/Seasoning
Oil
Cumin seeds
Dry red chiilies
Hing or Asafaetodia

Method
Soak the tamarind in water and microwave for 1:30-1 minute and 30 sec. ( Depends on individuals microwave).
Squeeze the juice out of tamarind and to it add 2 cups water. Check the consistency. You should not feel its too tangy or too liquid like water. You should taste little bit of tangyness. To this add salt and mix well.
Now grind the green chillies, garlic and a tbsp of cumin seeds until they become paste. Don't add water.
Mix this paste in small proportions to the above made tamarind solution. Mix until you find the spice and the salt levels in the solution are in right proportions according to one's taste.
Now heat the oil add the ingredients mentioned in the tadka. Add this seasoning to the above solution.
Garnish with onions and coriander leaves.

Note:- I have mentioned the tangyness of tamarind. Sometimes it depends upon the tamarind and also ones own choice. Some people like the tangy taste some may not.