Rasam

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This soup-like dish was originally known as %lsquomulliga thanni%rsquo, literally translated as %lsquopepper water%rsquo. In an indian setting, it is served spooned over rice as part of the main meal. The british version is called mulligatawny.

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Ingredients

3 tablespoons tamarind purée
1½ tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 tablespoon oil
5 garlic cloves, skins on, roughly pounded
1 red onion, thinly sliced
2-3 dried chillies, torn into pieces
2 stalks curry leaves
200 g (7 oz) skinless, boneless chicken thighs, cut into small pieces

Method

1. Mix the tamarind purée with 750 ml (3 cups) water. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove, then dry-roast the cumin seeds, followed by the black peppercorns. Grind them together using a spice grinder or a pestle and mortar.

2. Heat the oil in a large, heavy-based saucepan over low heat, add the garlic and onion and fry until golden. Add the chilli and the curry leaves and fry for 2 minutes, or until they are aromatic. Add the tamarind water, the ground spices and season with salt. Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Add the chicken to the saucepan with 250 ml (1 cup) water and simmer for 20 minutes, gradually adding another 250 ml (1 cup) water as the soup reduces. Remove any garlic skin which has floated to the top. Season with salt, to taste. Serve with rice.

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Main Ingredients - Chicken, Garlic
Cuisine - Indian
Course - Lunch, Dinner

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