Pepper and cumin, the key ingredients of this home-brew, have a very good healing effect when consumed during cold or fever; they aid in digestion too. Toddlers love the taste of this drink when mixed with rice dotted with ghee.
This is the South Indian version of the Mulligatawny soup.
Step 1: What Do You Need?
Garlic pods (peeled) – 3
Cumin seeds (Jeera) – 2 tsp
Black pepper corns – 2 tsp
Split pigeon pea (https://en.wikipedia.org/wiki/Pigeon_pea) – 1 tbs
Coriander seeds – 1tsp
Curry leaves – 10 to 12 leaves
Mustard seeds – ½ tsp
Asafoetida – a pinch
Ghee – 1 tsp
Tamarind - lemon-sized (if dry) or 2 tsp (as paste)
Salt to taste
Step 2: Soak the Ingredients
1. Soak cumin, black pepper corns, split pigeon pea, coriander seeds and curry leaves in ¼ cup of warm water for 10 minutes.
2. If dry tamarind is being used, marinate it separately in ½ cup of warm water for 10 minutes.
Step 3: Grind the Mixture
Grind the soaked mixture (cumin, pepper etc.) along with garlic pods coarsely.
Tip-1 : Do not grind the mixture finely as the brew may become too spicy.
Step 4: Boil the Tamarind Water
1. Squeeze out the tamarind juice by repeatedly diluting the tamarind in 2 cups of water
2. Boil the tamarind extract with Curry leaves, Asafoetida and salt.
2. Stir well and boil for 2-3 minutes.
Step 5: Almost There
1. Add the ground mixture to the simmering tamarind water
2. Remove from the stove when the mixture turns frothy.
3. Adjust the salt to taste and add water if the brew becomes too thick.
4. Add a dollop of ghee as garnish.
Your tasty and spicy home-brew is ready!!!
Share your feedback after trying this delicious drink :-)
Participated in the
Homebrew Contest 2016