Chicken rasam – indian spicy soup

Heat a small frying pan over low heat; add spices separately and dry-roast until aromatic. Cool and grind them in a pestle and mortar or spice grinder; set aside Heat ghee in a large saucepan and fry garlic and onion for 5 minutes or until golden and soft. Add chilli, curry leaves and mustard seeds and cook a further 2-3 minutes.

Stir in the ground spices, chicken, tomatoes, tamarind, water and jaggery and simmer, uncovered for 45 minutes; the soup should have reduced substantially.

Taste and adjust seasoning with salt and extra jaggery if required.

Divide soup amongst bowls and garnish with chopped coriander.