Sipped at the end of a meal or spooned over rice, this soup is a digestive, much prized by those who enjoy South Indian food.
- 1 tablespoon tamarind pulp or 3 tablespoons tamarind purŽe
- 250 ml (8 fl oz/1 cup) hot water
- 2 cloves garlic, sliced
- ½ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 litre (2 pints/4 cups) cold water
- 2 teaspoons salt
- 2 tablespoons chopped fresh coriander
- 2 teaspoons oil
- 1 teaspoon black mustard seeds
- a sprig of fresh curry leaves
Put the tamarind pulp in a bowl, pour over the hot water and leave for 10 minutes to soften. Squeeze to dissolve the pulp in the water, strain and discard the seeds and fibers. If using tamarind purŽe or instant tamarind, stir into 250 ml (8 fl oz/1 cup) hot water to dissolve. In a non-aluminum saucepan put the tamarind liquid, garlic, pepper, cumin, cold water, salt and coriander. Bring to the boil, then turn the heat down and simmer for 10 minutes. In a small saucepan heat the oil and fry mustard seeds and curry leaves until the seeds pop and the leaves are brown. Add to the simmering soup and serve.