Quick Mulligatawny Soup
Dissolve about 2 T. tamarind paste in 2 cups hot water. Strain chunks, discard and save sweetened water. Saute one diced onion, 2 garlic cloves and 1 T. finely diced fresh ginger in a half and half mix of oil and butter (about 1 1/2 T. of each) until the onion is translucent and just beginning to brown. Add 1/2 t. amchoor powder, 1/4 t. cumin, 1/4 t. cayenne pepper, 1 t. turmeric, 1/2 t. coriander and stir together over heat for 15 seconds.
Blend spiced onions with 2 – 14.5 ounce cans of diced tomatoes with their juice. Heat onion /tomato mixture with saved tamarind water and salt to taste. Once your soup just starts to bubble, turn off the heat and add 1/2 cup cream.
Can add cooked, blended legumes or cooked, cubed chicken thigh meat to add protein.