RASAM - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 tablespoon seedless tamarind pulp
• 3 teaspoons cumin seeds
• 1-2 teaspoons black peppercorns
• 6 cloves garlic
• 1 tablespoon refined (odourless) coconut oil
• 1 teaspoon black mustard seeds
• 1 sprig curry leaves, stem discarded
• 1 dried red chilli, deseeded and roughly broken into pieces
• ¼ teaspoon ground turmeric
• 1 large ripe tomato, finely chopped
• pinch of asafoetida (optional) See NOTE
• small handful of coriander leaves and tender stems, roughly chopped
• cooked basmati rice, to serve (optional)