Recipe Ingredient
- For tempering
- 1 medium sized onion, finely diced
- A pinch of cumin
- A pinch of fennel
- 1/4 tsp mustard seeds
- 1 dried chilli - broken into small pieces
- 1/4 tsp Asafoetida powder
- Resam spice mixture
- 5 pips garlic
- 1 tsp black pepper
- 1 tbsp coriander seeds
- 1 sprig curry leaf
- Soup base
- 1/2 tsp turmeric powder
- tamarind, the size of a lemon
- 4 - 5 cups of water, depending on the sourness you want
- salt to taste
- Dilute the tamarind with water and drain to remove all pulp residue in a bowl. Add turmeric, salt and let it sit aside, while you begin the cooking process.
Instructions
- In a mortar, add the coriander seeds and pound it till it's broken up properly. Then add pepper and crush it coarsely.
- To this, add curry leaf and garlic with its skin on and pound the mixture together with the spices.
- It does not have to be fine, just coarsely pounded. Leave it covered in the mortar.
- Heat oil and saute the spices for tempering. When the mustard seeds stop spluttering and the onions turn translucent, add the tamarind stock and bring it to boil.
- To the boiling stock, add the resam spice and simmer over low heat for about 5 mins, till the garlic is cooked. At this stage, you may add tomatoes, if you like it slightly sour.
- Add chopped coriander leaves as garnish before serving.
- Note: This is a very basic recipe for the beginners. The spices and the sourness can be adjusted as one desires.
- Resam can be made plain, with dhall, beetroot, pineapple, coconut water or milk. And the list goes on.
Resam spice mixture
Soup base
