INGREDIENTS

INSTRUCTIONS

This is a spiced drink that I have served to tee-totalers when we've eaten
Indian food. An Indian friend once told me that she knew a drink like this
as "rassam" in her home in Madras.
1. Pull the pulp apart and put it--pits and all--in a 1-quart mason jar
with one pint of water. Refrigerate overnight or over two nights.
2. Make a massala. Put into a mortar or a blender or what-have-you the
coriander, two teaspoons of cumin, the peppercorns, and the mustard. Pound
and rub to crack the seeds well, but don't reduce the seeds to powder. Set
aside. Mince the garlic cloves.
3. Pour the tamarind water into a saucepan. Lift the pulp out, squeeze it
well to extract any juice, and throw it away. Pits too. Taste it at this
point. You get a nice, sourish, citrus flavour. Add the chicken broth, the
massala, and cloves to the saucepan. Add salt and MSG to taste. Bring to a
simmer.
4. Dice the green pepper and put it into a dry saute pan with the
additional teaspoon of whole cumin seeds. On low, toast the pepper and
cumin for about two minutes. Stir constantly. Then add to the simmering
liquid.
5. Cover and simmer for five more minutes. Let the liquid cool, strain, put
in the mason jar, and refrigerate until needed. To serve, dilute with ice
water to taste. I serve it as a cocktail--in small glasses, like the ones
you use for serving tomato juice, say. I have no idea how the Indians drink
it.
Posted to FOODWINE Digest 11 Sep 96
From:    "David L. Rados" <radosdl@CTRVAX.VANDERBILT.EDU>
Date:    Thu, 12 Sep 1996 10:03:03 -0500

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