Ingredients

Method

• 1 t black peppercorns
• 1 t cumin seeds
• 1 t mustard seeds
• 1 t celery seeds (ajmo)
• 2 T tamarind concentrate or 1 T solid tamarind diluted in water
• 3 T coconut oil
• 1 onion, finely sliced into half rings
• 4 dried red chillies
• 8 curry leaves
• 1 t turmeric powder
• 1 head garlic
• 1 litre water
• salt, to taste
• coriander, chopped for serving

Method

Ingredients

1. Grind the peppercorns, cumin seeds, mustard seeds, celery seeds and set aside.

2. If using fresh or solid tamarind, place the tamarind in warm water.

3. Heat the oil in a saucepan and fry the onion, chillies, curry leaves, turmeric and ground spices. Cook for a few minutes, then add the whole garlic cloves (you can gently smash each garlic clove and leave the skin on). Add the tamarind water or tamarind concentrate, water and stir. Cook over a low heat until the garlic is soft.

4. Remove from the heat and serve in cups. Allow to cool and drink like tea. Each cup needs at least two whole garlic cloves, which you eat with a spoon.

Cook's note: If you like whole garlic, like I do, add two heads to the russum. You can drink this on its own or eat it with plain, basmati rice. You can also add a tablespoon of urid dahl and temper it with the spices. Fenugreek (methi) is also a great addition.

Find more vegan recipes here.

Extracted with permission from the digital cookbook Least Effort Most Reward, written and illustrated by Parusha Naidoo. To find out more about the book, visit Parusha’s blog at www.parusha.com. Click here to go to the blog. 

Extracted with permission from the ebook Least Effort Most Reward, written and illustrated by Parusha Naidoo.