on hand for an occasional treat.- SEITAN: Chewy and dense, this meat-
free ingredient mimics meat. It is made
from wheat gluten and can be used in
various curries and soups, such as my
Seitan Mulligatawny Soup (see recipe
on page 88). If you follow a gluten-free
diet, you should be careful to avoid
seitan, but today some seitan brands are
made without gluten. Ask around and
read packaging carefully. - TAMARIND (IMLEE, IMLI): Key to
South Indian cooking, tamarind is the
pulp collected from the long, brown
pods that hang from tamarind trees.
These pods are used to make the souring
agent used in Rasam Powder (see recipe