पचपुली रसम | Pacchapuli Rasam | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The flavour of tamarind and smoked chillies in this rasam is what makes it all the more special. Serve with steamed rice for a soul-satisfying experience.
PACHAPULI RASAM

Ingredients

4 light green chillies
2 lemon sized tamarind balls, soaked
1 medium onion, chopped
1 tbsp chopped garlic
Salt to taste
Crushed black peppercorns to taste
2 tbsps oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
10-15 curry leaves
Steamed rice for serving


Method

1. Char green chillies over direct flame. Take the tamarind in a bowl and mash to extract pulp. Discard the tamarind.
2. Add charred green chillies, onion, garlic and mix well.
3. Add 3 cups water and mix. Add salt, crushed black peppercorns and mix well.
4. Heat oil in a small nonstick pan. Add mustard seeds an once they start to splutter, add asafoetida, curry leaves and mix.
5. Add this tempering to tamarind mixture.
6. Serve with steamed rice.

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