Spicy Tomato and Tamarind Soup (Milagu Rasam)
In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds.
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Cooking tools:
- Spice grinder
- Pot
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Ladle
- Serving bowl
- Spoon
- Stove
Ingredients
- 1 tbsp. cumin seeds
- 1 1⁄2 tsp. black peppercorns
- 40 fresh curry leaves
- 3 tbsp. tamarind extract
- 2 tsp. salt
- 2 plum tomatoes, cored and cut into thin wedges
- 4 tsp. canola oil
- 1⁄4 tsp. black mustard seeds
- 1⁄4 tsp. whole fenugreek seeds
- 3 dried chiles de árbol, stemmed, and halved
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