Method :
- Squeeze out tamarind juice and
strain.
- Put tamarind juice, garlic,
pepper, cumin, tomato, cold water, salt and coriander into a
saucepan and bring to the boil.
- Turn down heat and simmer for 10
minutes.
- In a separate saucepan heat the
oil and fry mustard seeds and curry leaves until the leaves turn
brown.
- Add to the simmering soup and
serve hot.
Serves 4 - 6
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