Food & Drink Magazine

Spicy Pepper Soup

By Tristan00 @tristan00
Serves 4
2 tbsp vegetable oil
½ tsp freshly ground black pepper
1 tsp cunnin seeds
½ tsp mustard seeds
¼ tsp asafoetida
2 whole dried red chilies
4-6 curry leaves
½ tsp ground turmeric
2 garlics cloves, crushed
½ pint/ 1¼ cups tomato juice
juice of 2 lemons
4fl oz/ ½ cup water
salt, to taste
In a heavy based saucapan, heat the oil and fry the pepper, cunnin and mustard seeds, asafoetida, chilies, curry leaves, turmeric and garlic until the chilies are nearly black and the garlic is golden brown.
Lower the heat and add the tomato juice, water and salt. Bring the soup to the boil, then lower the heat and simmer gently for about 10 minutes. Pour the soup into bowl, garnish with the chopped cilantro and serve immediately.
Source:( The Around the World Cookbook)

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