Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Nos | Chillies, Red Dry | |
| 6 | Flakes | Garlic | for seasoning |
| 15 | Flakes | Garlic | |
| 1 | Teaspoon | Ghee | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Nos | Onion | for seasoning |
| 1 | Teaspoon | Pepper Corns | |
| 1 | Ball | Tamarind | |
| 3 | Teacup | Water |
Method
Grind the ingredients a little, and boil them in 3 cups of water. Cut into bits one large dry red chilly without its stem, and add it to the water. Soak the ball of tamarind, in water, and when well soaked, squeeze the tamarind pulp in the same water, and remove all the fibers of the pulp and seeds of the tamarind, and add the tamarind water to the pepper water. Boil well. Strain the soup in a muslin cloth or a fine mesh strainer, and then temper this water with sliced onions and garlic browned in hot ghee, and add the pepper water to it, and simmer for some time. Add additional quantity of ingredients, if you need it, and add salt to taste.
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