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Lemon Sized piece of tamarind pulp

  • 2 c hot water
  • 20 garlic cloves
  • 2 tsp oil
  • salt, curry leaves

Paste -

  • 2 tsp oil
  • 4 red chillis
  • 3/4 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp bengal gram dal
  • 1 tsp cumin seeds
  • curry leaves

Tarka -

  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 2 red chillis

Heat oil for paste in a frying pan - add chilli, peppercorns, coriander seeds, dal and saute for a few minutes. Make into a paste with the cumin seeds and curry leaves.

Soak the tamarind in the hot water for 15 minutes and strain. Toss the oulpy bits. Place juice in a saucepan, add salt, curry leaves and simmer on low heat until the raw smell of tamarind is gone

Saute the peeled garlic in 2 tsps oil until golden. Add to the simmering tamarind juice and boil until flavors are blended. Add water if needed.

Pour hot spluttering tarka on top.

Keywords: Appetizer, Soup, Indian

( RG511 )

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