• 3 tbl.sp olive oil |
1 cup cooked & fluffed rice |
• 1- onion, finely chopped |
• 1 celery- finely chopped |
• 2 tbl.sp- garlic, minced |
• 1 tsp.sp- grated fresh ginger |
• 3- thai chilis, finely, chopped |
• 1 tsp –pepper powder |
• 2 tsp- rasam powder |
• 1/4 tsp- hing or asafoetida |
• 1 tsp- curry powder |
• 2 carrots, finely chopped |
• 1 green apple - chopped |
• 1/4 cup masoor dhal (red lentils), rinsed, cooked & mashed |
• 1 gallon- chicken broth |
• 1 cup- boneless, skin less chicken- julienned |
• 1/2 tbl.sp-tamarind concentrate |
• 1 tablespoon lemon juice |
• 2 tablespoons chopped fresh cilantro |
• salt to taste |
• sugar for balance |
tempering |
1. 1 tbl.sp –clarified butter (ghee) |
2. 1/2 tsp-brown mustard seeds |
3. 7- curry leaves cut into thin strips w/ scissors |
4. 1tsp- cumin seeds |
5. 1/2 tsp- black pepper powder |
instructions for tempering |
in a small pan add the ghee, once its warm add the mustard seeds and let it splutter and add all the ing. acc. to the same order. once you get a good aroma, garnish it on top of the soup, stir & serve. |
