Lets dive into a delicious twist – palli pachi pulusu. Forget the usual, this one's a game-changer. Not just for rice, it rocks with idli, upma, and dosa. Imagine the nutty goodness, a hint of spice, and a burst of flavors that make your taste buds dance. It's like a flavor fiesta on your plate!
- 1/2 cup Peanuts
- 4-5 Dried Chilies
- 1 tsp Cumin Seeds
- 20 grams Tamarind
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2-3 Dried Chilies
- 1/4 cup Curry Leaves
- 1/2 tsp Turmeric Powder
- 1 1/2 tbsp Oil
To begin, gently roast 1/4 cup of peanuts on a low flame. Simultaneously, let's roast 4-5 dried chilies; alternatively, you can opt for chili powder or green chilies to suit your taste preferences.
Now, it's time to extract the pulp from approximately 20 grams of tamarind. The tactile experience of hand-extracting tamarind pulp adds a personal touch to the preparation process.
Moving on to the next step, assemble the roasted peanuts, dried chilies, 1 tsp of cumin seeds, and salt to taste in a mixer jar.
Grind the ingredients into a smooth paste, carefully incorporating water to achieve the desired consistency. This rich, flavorful paste forms the heart of our peanut pachi pulusu.
In a separate bowl, introduce diced onions and separate their layers by gently squeezing them.
Add the prepared paste to the bowl, followed by the tamarind pulp mixed with water.
Adjust the consistency by adding water as needed, achieving the perfect balance for a delightful pachi pulusu.
Conduct a taste test, and if necessary, fine-tune the dish by adding more chili powder or salt according to your taste preferences.
Heat 1 1/2 tablespoons of oil in a pan, infusing it with the aromatic blend of 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.
Introduce 2-3 dried chilies, 1/4 cup of curry leaves, and 1/2 tsp of turmeric powder.
Pour this flavorful tempering over the prepared palli pachi pulusu, infusing it with an additional layer of aromatic goodness.