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2 tablespoons ground coriander
1 tablespoon ground cumin
2 dried chilies, optional
¼ teaspoon
whole black peppercorns
8 curry leaves
5 cups hot water
1 tablespoon tamarind pulp
1 medium onion, peeled and finely sliced
4 cloves garlic, peeled
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Method:
Dry-roast coriander, cumin, dried
chilies (if using), peppercorns and curry leaves in a saucepan over
medium heat, shaking the pan or stirring constantly, until the spices
smell aromatic. Add the water, tamarind, onion and garlic and
bring to the boil, then simmer for 20 minutes or until onions and
garlic are soft. Serve for sipping between mouthfuls of rice.
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