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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.
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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.
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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.
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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.
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In a separate bowl, introduce diced onions and separate their layers by gently squeezing them.
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Add the prepared paste to the bowl, followed by the tamarind pulp mixed with water.
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Adjust the consistency by adding water as needed, achieving the perfect balance for a delightful pachi pulusu.
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Conduct a taste test, and if necessary, fine-tune the dish by adding more chili powder or salt according to your taste preferences.