Dive into the essence of Andhra cuisine with our Refreshing Pachi Pulusu recipe, a must-try dish for the summer! This no-cook, tangy tamarind soup is a perfect balance of flavors and an excellent coolant for those hot summer days. Pachi Pulusu is not only easy to make but also a healthy addition to your meals, packed with the goodness of raw ingredients and spices. Follow along as we show you how to whip up this delightful summer saviour.

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Ingredients:
1/2 cup tamarind extract (from soaking tamarind in water)
2 cups water
1 small onion, finely chopped
2 green chilies, slit
1 tablespoon jaggery (or as per taste)
Salt to taste
1/4 teaspoon turmeric powder
2 tablespoons fresh coriander leaves, finely chopped
1 tablespoon roasted fenugreek powder (optional)
For Tempering:
1 tablespoon oil (preferably sesame oil)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 dry red chilies
A pinch of asafoetida (hing)
A few curry leaves

Recipe:
Prepare Tamarind Extract: Soak tamarind in warm water for 30 minutes. Squeeze and strain to get the extract. Dilute with 2 cups of water.

Combine Ingredients: In a serving bowl, mix the tamarind extract, chopped onion, green chilies, jaggery, salt, turmeric powder, and fresh coriander leaves. Stir well until the jaggery dissolves completely. Adjust the seasoning according to taste.

Tempering: Heat oil in a small pan. Add mustard seeds, cumin seeds, dry red chilies, asafoetida, and curry leaves. Let them splutter. Once done, pour this tempering over the prepared tamarind mixture.

Final Touches: If using, sprinkle roasted fenugreek powder over the pulusu for an enhanced flavor. Mix well.

Serve: Enjoy this refreshing Pachi Pulusu chilled or at room temperature as a side dish with steamed rice or millet for a comforting summer meal.

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