In a large saucepan, heat the oil and fry
the pepper, cumin and mustard seeds, asafetida, red chilies, curry
leaves, turmeric and garlic until the chilies are nearly black and the
garlic is golden brown.
Low heat heat
and add the tomato juice, lemon juice, water and salt. Bring the soup to
the boil, then simmer gently for about 10 minutes. Pour the soup into
bowls, garnish with the chopped coriander and serve.
Serves 4-6
If you prefer, use lime juice instead of
lemon juice. Add 1 tsp tamarind paste for extra sourness. This is a highly soothing broth for winter
evenings, also known as Mulla-ga-tani. Serve with the whole spices, or
strain and reheat if you so wish. The lemon juice may be adjusted to
taste, but this dish should be distinctly sour.
