Pachi Pulusu

2 Onions
4 – 5 Green Chilies
Small lemon sized Tamarind
Few Curry Leaves
Coriander
1 tsp Sesame Powder
½ tsp Jaggery: Optional

Chop onions into small pieces and using water make tamarind juice with the tamarind.
Dry fry sesame seeds and make powder. This is sesame powder.

Pick long, thin green chilies from what you have and coat them with oil using the tips your finger. Roast them on low/medium flame, turning them on all sides using the stem of the chilies or tongs. Remove, let cool and mash them with your hands (remove seeds if you don’t like it spicy). Suite you taste accordingly.

Take 3 tsp of oil in a small skillet and make tadka with ½ tsp jeera, ½ tsp mustard seeds, few fenugreek seeds, hing, and red chili and curry leaves. Once it is done, add chopped onions and fry till the onion turns translucent. Then add a tsp of sesame powder and fry for a few minutes.
In a vessel take the tamarind juice (raw) add the above tadka, smashed green chilies, salt, turmeric, jaggery and add chopped coriander liberally. Mix well, preferably using hands and squeezing the taste of all the items into the tamarind juice.

Normally this pulusu will have roasted brinjal as the main ingredient. The roasted chilies, tamarind juice, soft flavor of sesame powder, sweet of jaggery all combine to form an excellent taste.

This is an excellent side dish with rice and appadam, specially rice and kandi podi (from my previous blog in Podis/Powders) and oil.