Rukmini Iyer Coconut Curry Leaf Broth Recipe | Easy Broth

Ingredients

• 4 heaped tsp tamarind paste
• 15 fresh curry leaves, roughly torn
• 800ml boiling water
• 7 small shallots, peeled and halved
• 2 tsp black split urad dal
• 200g Greek yogurt, at room temperature
• 50ml cold water
• 1 tsp sea salt flakes, or to taste
• 1½ tsp oil
• 2 tsp coriander seeds
• 1 dried red bird’s eye chilli
• 100g desiccated coconut
• ¼ tsp black mustard seeds