This is a highly soothing broth for winter evenings, also known as Mulla-ga-tani. Serve with the whole spices, or strain and reheat if you so wish. The lemon juice may be adjusted to taste, but this dish should be distinctly sour.
30 ml (2 tbsp) vegetable oil
2.5 ml (1/2 tsp) freshly ground black pepper
5 ml (1 tsp) cumin seeds
2.5 ml (1/2 tsp) mustard seeds
1.5 ml (1/4 tsp) asafoetida
2 whole dried red chillies
4 - 6 curry leaves
2.5 ml (1/2 tsp) turmeric
2 garlic cloves, crushed
300 ml (1/2 pint) 1 1/4 cups tomato juice
juice of 2 lemons
120 ml (4 fl oz) 1/2 cup water
salt, to taste
coriander leaves, chopped, to garnish
2.5 ml (1/2 tsp) freshly ground black pepper
5 ml (1 tsp) cumin seeds
2.5 ml (1/2 tsp) mustard seeds
1.5 ml (1/4 tsp) asafoetida
2 whole dried red chillies
4 - 6 curry leaves
2.5 ml (1/2 tsp) turmeric
2 garlic cloves, crushed
300 ml (1/2 pint) 1 1/4 cups tomato juice
juice of 2 lemons
120 ml (4 fl oz) 1/2 cup water
salt, to taste
coriander leaves, chopped, to garnish
method
1. In a large saucepan, heat the oil and fry the pepper, cumin and mustard seeds, asafoetida, red chillies, curry leaves, turmeric and garlic until the chillies are nearly black and the garlic is golden brown.
2. Lower the heat and add the tomato juice, lemon juice, water and salt. Bring the soup to the boil, then simmer gently for about 10 minutes. Pour the soup into bowls, garnish with the chopped coriander and serve.
2. Lower the heat and add the tomato juice, lemon juice, water and salt. Bring the soup to the boil, then simmer gently for about 10 minutes. Pour the soup into bowls, garnish with the chopped coriander and serve.
serving amount
serves 4 - 6
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