Curry Broth

Ingredients

• 2 pollams (approximately 60 g / 2 oz) black pepper (A pollam is a traditional South Indian weight unit; use whole black peppercorns. Approximately 30 g per pollam.)
• 10 whole dried red chillies (These are fried together with the black pepper and spices in the first step.)
• 1 handful carapala leaves (Carapala (also spelled karapala) are the leaves of Careya arborea, a South Indian plant. If unavailable, curry leaves are the closest modern substitute, though the original specified carapala leaves.)
• 2 grains (a very small pinch) asafoetida (hing) (Two grains is an extremely small amount — roughly the size of two mustard seeds. Asafoetida is very pungent; use sparingly.)
• 1 tablespoon (for frying spices) ghee (Used to fry the black pepper, dried chillies, carapala leaves, and asafoetida. The original does not specify an exact quantity; use just enough to coat the pan.)
• 2 seers (approximately 1.9 litres / 8 cups) fresh water (A seer is a traditional South Asian unit of volume, approximately 950 ml. The broth is boiled down from 2 seers to 1 seer.)
• 1 spoonful (approximately 1 teaspoon) salt (Added after the broth has been boiling. Adjust to taste.)
• 1 spoonful (approximately 1 tablespoon) red pulse, boiled (Red pulse likely refers to red lentils (masoor dal). Boil them until soft before adding. The original specifies a pre-boiled spoonful.)
• 1 spoonful (approximately 1 tablespoon) black pulse (Black pulse likely refers to urad dal (black lentils). The original does not specify whether this is pre-boiled; add as is, as it will cook in the hot broth.)
• 10 whole red chillies fried in ghee (These are a separate set of 10 red chillies, distinct from the dried chillies used in Step 1. Fry them in ghee until they blister and darken slightly, then add to the finished broth.)
• 1 tablespoon (for frying finishing chillies) ghee (Used to fry the 10 red chillies added at the end. The original does not specify quantity; use just enough to fry the chillies.)

Instructions

1. 1Place a frying pan or small skillet over medium heat and add approximately 1 tablespoon of ghee. Once the ghee has melted and is shimmering, add the 2 pollams (approximately 60 g) of whole black peppercorns, 10 dried red chillies, a handful of carapala leaves, and 2 grains of asafoetida. Stir continuously and fry everything together until the peppercorns are fragrant and the chillies have darkened slightly, about 3 to 5 minutes. Be careful not to burn them — the mixture should smell toasty and aromatic. Remove from heat and allow to cool for a few minutes before the next step.
2. 2Once the fried spice mixture has cooled enough to handle safely, transfer it to a mortar and pestle or a spice grinder. The original recipe says to grind them 'softly', meaning grind to a coarse paste or rough powder — do not blend to a fine dust. If using a mortar and pestle, grind in gentle circular motions. If using a spice grinder, pulse briefly in 2- to 3-second bursts rather than running it continuously. The result should be a rough, textured mixture, not a smooth powder.
3. 3Transfer the ground spice mixture into a medium saucepan. Add the 2 seers of fresh water (approximately 1.9 litres / 8 cups) and stir well to combine. Place over medium-high heat and bring to a boil, stirring occasionally. Once boiling, reduce the heat to medium and continue to boil steadily, uncovered, until the liquid has reduced by half — from approximately 1.9 litres down to approximately 950 ml (1 seer / 4 cups). This will take approximately 25 to 35 minutes. Keep an eye on the pot and stir occasionally to prevent the ground spices from settling and sticking.
4. 4Once the broth has reduced to approximately 1 seer (950 ml / 4 cups), add 1 spoonful (approximately 1 teaspoon) of salt. Stir well to dissolve the salt into the broth. Taste and note the saltiness — but do not adjust further, as the original recipe specifies a single spoonful.
5. 5While the broth continues to heat and before it ferments (comes to a rolling boil) for the third time, prepare the finishing garnish. In a small frying pan, melt 1 tablespoon of ghee over medium heat. Add the 10 whole red chillies and fry them, stirring frequently, until they blister, puff slightly, and darken in colour — about 2 to 3 minutes. Remove from heat and set aside. These ghee-fried chillies will be added to the broth in the final step.
6. 6Continue to heat the salted broth over medium heat. Watch closely — the term 'ferments thrice' in the original recipe refers to the broth coming to a vigorous, bubbling rolling boil three times. Each time the broth rises to a full rolling boil, that counts as one 'fermentation'. Allow it to boil up fully, then let it settle slightly, then bring it to a full boil again — repeat this three times in total. After the third full rolling boil, immediately add 1 spoonful (approximately 1 tablespoon) of pre-boiled red pulse (red lentils / masoor dal), 1 spoonful (approximately 1 tablespoon) of black pulse (urad dal), and the 10 red chillies fried in ghee that you prepared in the previous step. Stir gently to combine. The broth is now finished. Ladle into bowls or cups and serve hot.