PACCHI PULUSU

This typical Andhra rasam is from costal Andhra Pradesh
Good combo with this rasam is kandi pachadi and potato fry oooh that is my choice
And the recipe is here
INGREDIENTS:-
Tamarind - Small lemon size
Onion—1 sliced
Tomato—1 sliced
Green chilies- slit 3
Coriander leaves chopped- 1 tab sp
1/2 taps – chili powder
1/2 taps- turmeric powder
Salt to taste
1teb sp – jaggery
1tesp- sambar powder (optional)

FOR SEASONING:-
1 tab sp - oil
1 tabs –mustard seeds
1 tabs – cumin seeds
1 taps – uard dal
3 cloves- garlic crushed
METHOD:-
Soak tamarind in water and extract juice with 1 cup water and keep a side
Heat oil in a sauce pan add mustard seeds and let them crackle then add crushed garlic uard dale and curry leaves fry till golden color
Then add sliced onion, sliced tomato and slit challis stir once and add chili powder , turmeric powder, sambar powder, coriander leaves salt to taste and jaggery keep stirring and remove from fire and add tamarind juice mix well and serve hot with plain rice

You can add griled sliced brinjals to this that we call mukkala pacchi pulusu