Name: Spicy Tamarind Soup
Yield: Serves 4
Cuisine: India
Ingredients: ½ tsp. ground turmeric; 2 tbsp. toor dal (yellow pigeon peas), rinsed, soaked for 30 minutes, and drained; 1 tsp. ground cumin; 1 tsp. ground coriander; ½ tsp. red chile powder, such as cayenne; 2 cloves garlic, finely chopped; 2 dried chiles de árbol, stemmed; 2 tbsp. canola oil; ¼ tsp. fenugreek seeds; 15 fresh or frozen curry leaves; ¼ tsp. black mustard seeds; ¼ tsp. cumin seeds; Kosher salt, to taste; 2 tsp. rasam powder; 2 tsp. tamarind paste; 1 tsp. ground black pepper; 6 plum tomatoes, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Rasam powder—a toasted blend of dal, chiles, and whole spices—combines with curry leaves and a host of other spices in this peppery south Indian soup. It’s a staple of the January harvest festival in Tamil Nadu known as Thai Pongal. Tamarind, also known as Indian date, contributes a sweet-and-sour flavor that pairs well with the aromatic seasonings.