Annah Menasina Charu (Rice and Mulligatawny Soup)

Ingredients

• two tumblerfuls of the water
• half an ounce of tamarind juice
• four garlic points
• two large onions
• half teaspoonful turmeric
• ten whole black peppercorns
• four red chillies
• salt to taste

Method

1. 1

   Boil water with tamarind juice, garlic, onions, turmeric, peppercorns, red chillies, and salt.

2. 2

   In another pan, heat ghee, add mustard seeds, caraway seeds, bay leaves, and lemon leaves.

3. 3

   Fry, then add to the stock with coriander leaves.

4. 4

   Simmer for half an hour, removing leaves before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 131. The excerpt below is the record exactly as published.

Annah Menasina Charu. (Rice and Mulligatawny Soup.) Take two tumblerfuls of the water in which the lentils were boiled, and to it add half an ounce of tamarind juice, four garlic points, two large onions cut in quarters, half teaspoonful turmeric, ten whole black peppercorns, four red chillies, and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.