Cumin and Pepper Curry

This sharp curry is from southern India, where it is served as a soup or over steamed rice. It is flavored with whole cloves of garlic. In the villages, people hang strings of garlic outside their homes to ward off evil forces. This dish is often recommended to those whose appetite needs a boost.

2 tablespoons sunflower oil
1 teaspoon cumin seeds
10  peppercorns
1 teaspoon tamarind paste
10 ounces dry, unsweetened coconut (3 1/2 cups)
 pinch asafoetida
2 cloves garlic, lightly smashed
Heat half the oil, and lightly fry the cumin seeds and peppercorns.

Add the tamarind, coconut, and asafoetida. Stir.

Grind this mixture, along with a little water, in a blender to make a smooth paste. Add 3 cups water to make a thin curry. Add salt and heat.

Heat the remaining oil. Add the garlic, brown it, and pour into the curry. Stir and serve hot.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 1

Recipe By: Monisha Bharadwaj

From:  Gourmet Indian in Minutes
Used with permission of Kyle Books