Spicy Tomato and Tamarind Soup (India)

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Spicy Tomato and Tamarind Soup (India)

 

1 tbsp. cumin seeds

1 1/2 tsps. black peppercorns

40 fresh curry leaves

3 tbsps. tamarind extract

2 tsps. salt

2 plum tomatoes, cut into thin wedges

4 tsps. oil

1/4 tsp. black mustard seeds

1/4 tsp. whole fenugreek seeds

3 dried chiles de árbol, stemmed, and halved

 

Grind cumin seeds, peppercorns, and 20 of the curry leaves in a spice grinder.

Set aside.

Put tamarind extract, salt, and 1 quart water into a pot over medium-high heat

and stir; bring to a boil. Add ground spices and tomatoes, reduce heat to

medium-low, and simmer until tomatoes are soft, about 5 minutes.

Meanwhile, heat oil in a pot over medium-high heat. Add mustard seeds and cook

until they pop. Add, in quick succession, remaining 20 curry leaves, fenugreek

seeds, and chiles and cook until fenugreek turns golden, 3 to 5 seconds. Pour

spices and oil into soup. Serve at once. Serves 4.