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Mulligatawny Soup

Monday - May 14, 2018 11:12 am , Category : RECIPES

Ingredient:

1 tsp / 5gm coriander seeds
1 tsp / 5 gm cumin seeds
½ tsp / 2 ½ gm black peppercorns 
1 dry red chilli small 
3-4 garlic cloves
1 tsp / 5 gm ginger 
1 ½ tsp / 7 ½ ml vegetable oil
½ tsp 2 ½ gm fenugreek seeds 
6-8 curry leaves 
1 tomato, sliced 
2 tsp /10 ml lime juice 
Salt to Taste

Method:
Grind the coriander seeds, cumin seeds, black peppercorns, dry red chilli, and ginger into a paste. Keep aside. Heat the oil in a pot, add the fenugreek seeds and sauté till brown. Add the curry leaves and then the ground paste, fry till slightly borwn.

Add the tomato and about 4 cups water, cook till the mixture thickens 
Add the lime juice, season to taste and serve hot.
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