<br /><br />Here is a recipe for tamarind rasam, a spicy and sour soup that is popular in South Indian cuisine:<br /><br />Ingredients:<br /><br />1 cup tamarind pulp<br />1 tablespoon oil<br />1 teaspoon mustard seeds<br />1 teaspoon cumin seeds<br />1 teaspoon fennel seeds<br />1 dried red chili pepper<br />1 tablespoon grated ginger<br />5 cloves garlic, minced<br />2 green chilies, minced<br />1 cup water<br />1 teaspoon salt<br />1 teaspoon sugar<br />1/4 teaspoon ground black pepper<br />1/4 teaspoon ground cumin<br />1/4 teaspoon ground coriander<br />1/4 teaspoon ground turmeric<br />2 tablespoons chopped fresh cilantro<br />Instructions:<br /><br />Soak the tamarind pulp in 1 cup of hot water for 30 minutes.<br />Strain the tamarind through a sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.<br />Heat the oil in a large saucepan over medium heat. Add the mustard seeds, cumin seeds, fennel seeds, and dried red chili pepper, and cook until the seeds start to pop.<br />Add the ginger, garlic, and green chilies, and cook for another minute.<br />Add the tamarind liquid, water, salt, sugar, black pepper, cumin, coriander, and turmeric to the saucepan, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.<br />Stir in the chopped cilantro and serve hot.<br />I hope you enjoy this recipe! Let me know if you have any questions or need any substitutions.
