Ingredients

• Base: Tamarind (Chinthapandu), Water, Salt.
• Fresh Additions: Onion (finely chopped), Sugar (or Jaggery), Fenugreek Powder (Menthi Pindi).
• For the Poni (Tempering): Oil, Cumin Seeds (Jilakara), Mustard Seeds (Avaalu), Hing (Ingua), Turmeric (Pasupu).
• Optional (Traditional): Dry red chilies or green chilies (to add to the poni).

Preparation

1. Soak: Place the tamarind (chinthapandu) in a bowl of water with a little salt. Let it soak for about 10–15 minutes until it becomes soft.
2. Extract Juice: Squeeze the soaked tamarind thoroughly with your hands to extract all the pulp.
3. Strain: Remove the pulp and seeds, keeping only the tangy tamarind water. Add more water if the extract is too thick or too sour.

Instructions

1. Season the Base: To the tamarind water, add the finely chopped onions, a little sugar (to balance the sourness), and a pinch of menthi pindi (fenugreek powder).
2. Pro Tip: Traditionally, people use their hands to "mash" the onions slightly into the tamarind water to release the onion juices.
3. Prepare the Poni (Tempering): * Heat oil in a small pan.
4. Add mustard seeds (avaalu) and cumin seeds (jilakara). Let them splutter.
5. Add the hing (ingua) and turmeric (pasupu). (You can also add dry red chilies or curry leaves here for extra aroma).
6. Turn off the heat immediately so the spices don't burn.
7. Combine: Pour the hot poni into the cold tamarind water mixture.
8. Final Touch: Give it a quick stir. Your Pachi Pulusu is ready!