Tamarind Soup

•¼ C of seeded tamarind pulp + 1 C of hot water

•2½ C water

•2 Tbsp ghee/gingelly oil (Indian style sesame oil)

•1 dry red chili

•1 Tsp mustard seeds

•¼ Tsp fenugreek seeds

•1 sprig fresh curry leaves

•½ Tsp yellow asafetida powder

•1 Tbsp sambar masala

•1½ Tsp salt

•1 Tsp brown sugar/jaggery

•1½ Tbsp rice flour

1. Soak the tamarind in hot water for 20 minutes.

2. Strain the tamarind, collect the juice and discard the tamarind pulp.

3. Heat ghee/oil in a small saucepan over moderate heat. Add red chili,

mustard seeds. When the seeds crackle reduce the heat to low. Add

fenugreek seeds, curry leaves, asafetida and sambar masala. Stir-fry the

spices for 30 seconds (make sure that you don’t burn them).

4. Quickly add the tamarind juice, 2 cups of water, salt and sugar. Simmer and

cook uncovered for 30-40 minutes or until thickened.

5. In a small mixing bowl, combine the rice flour and ½ cup of water until

smooth. Add to the simmering soup. Mix well. Cook for another 5-6 minutes

and remove from heat. Serve with rice.

** You may also add some vegetables like pumpkin, green mango, drumsticks etc.

to this Soup.

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