INGREDIENTS

INSTRUCTIONS

1. Cook tamarind pulp in 3/4 cup boiling stock off the heat for 15 minutes.
Stir & mash with a fork to dissolve. Strain through a     fine strainer
into a bowl, pressing on the solids with the back of a wooden spoon to
extract all the liquid. Set aside.
2. Toast the coriander & cumin seeds in small skillet over medium heat
about 2 minutes. Grind in spice or coffee grinder to somewhat coarse grind.
3. Melt butter in medium saucepan over medium heat. Add shallots & cook
until translucent, about 3 minutes. Add garlic & ginger & cook for 2
minutes. Add ground coriander & cumin, black pepper & fenugreek & stir 1
minute. Add tamarind liquid & remaining stock & bring to simmer. Simmer 5-7
minutes. Remove from heat & season to taste with salt & sugar.
4. Heat oil in small skillet over medium heat. Add chiles & mustard seeds &
cook, covered, until the mustardseeds pop, about 2 minutes. Stir into soup
& simmer 2 more minutes. Remove from heat & let stand 10 minutes. Serve in
small cups, garnished with cilantro.
Recipe By     : Terrific Pacific Cookbook
Posted to FOODWINE Digest 23 November 96
Date:    Sat, 23 Nov 1996 21:22:32 -0500
From:    Randee Fried <Noellekk@AOL.COM>
NOTES : Asian believe there is nothing like a tart, spicy beginning to a
meal to tease the appetite, tantalize the palate, & aid digestion. This
spiky
tamarind broth, called Rassam (which simply means broth) is of South Indian
provenance. The recipe was given to me by a dignified elderly Tamil man we
encountered on an agternoon stroll through the Indian quarter of Peneng.
This
is a soup that is supposed to be drunk rather than eaten with a spoon, so
offer small cups of this delicious brew to your guests before proceeding to
dinner.

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