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Name: Peppered Tamarind Broth
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 3/4 ts Mustard seed; Cilantro,Fresh,leaves for; Salt to taste; 2 ts Cumin Seed; 2 ts Coriander Seed; 2 tb Unsalted butter; 1 1/2 ts Fenugreek, ground; 1 ts Vegetable oil; 7 Shallots,Minced; 1 tb Ginger,grated; 2 Chili Peppers,Red,Hot,dried;; 2 1/2 tb Tamarind pulp; 5 c Chicken Stock,Canned or; 3 Cloves Garlic, crushed; 3/4 ts Sugar, or to taste

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INGREDIENTS

3/4 ts Mustard seed
Cilantro,Fresh,leaves for
Salt to taste
2 ts Cumin Seed
2 ts Coriander Seed
2 tb Unsalted butter
1 1/2 ts Fenugreek, ground
1 ts Vegetable oil
7 Shallots,Minced
1 tb Ginger,grated
2 Chili Peppers,Red,Hot,dried;
2 1/2 tb Tamarind pulp
5 c Chicken Stock,Canned or
3 Cloves Garlic, crushed
3/4 ts Sugar, or to taste

Servings

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 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.

NOTES

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Peppered Tamarind Broth

3/4 ts Mustard seed
 Cilantro,Fresh,leaves for
 Salt to taste
2 ts Cumin Seed
2 ts Coriander Seed
2 tb Unsalted butter
1 1/2 ts Fenugreek, ground
1 ts Vegetable oil
7 Shallots,Minced
1 tb Ginger,grated
2 Chili Peppers,Red,Hot,dried;
2 1/2 tb Tamarind pulp
5 c Chicken Stock,Canned or
3 Cloves Garlic, crushed
3/4 ts Sugar, or to taste

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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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 4 Servings

Calories: 332
Calories from Fat: 324 (98%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.6g
Cholesterol 91.6mg		28 %
Sodium 46.6mg		2 %
Potassium 58.4mg		2 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 332

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