Tiscali Lifestyle Food and Drink

6 tbsp of coriander (dhania) seeds
1½ tbsp black pepper seeds
1 tbsp cumin (jeera) seeds
1½ tbsp of tamarind pulp
1½ tsp salt
5 curry leaves (or bay leaves)
10 cloves garlic
1½ pints water

Method

Mix the coriander, black pepper and cumin, and crush in a mortar or spice grinder, to form a coarse mixture. Avoid the temptation of powdering these spices.

Put cold water, salt and tamarind into a saucepan and dissolve. Add the crushed spice mixture. Crush the garlic cloves separately in the mortar or on a chopping board. Add the garlic and curry leaves and bring to the boil.

Once the water begins to boil lower the heat and allow to simmer for five minutes. Add a little cold water to allow the ingredients to settle.

Decant the clear soup into another pan and it is ready to eat.

Back to the Indian menu