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Ingredients : Serves 4 2
tablespoons cilantro, ground
1
tablespoon cumin, ground
2 dried chili
1/4 teaspoon whole black peppercorns
10 curry leaves
5
cups hot water
1
tablespoon tamarind pulp
1
onion, sliced finely
4
cloves garlic
Method :
Heat up a sauce pan and dry roast the
cilantro, chili, peppercorns, cumin and curry leaves over moderate heat.
Shake and stir the pan frequently and roast until the spices give up a
aromatic smell. Add in the water, onion, garlic and tamarind and bring
to the boil. Simmer for 20 minutes or until the onions and garlic are
softened. Serve hot as a soup to be sipped in between mouthfuls of rice
for a delicious meal.
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