Mulligatawny Soup

Mulligatawny is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu, and taṇṇi; literally, "pepper-water". It is related to the dish rasam. Main ingredients commonly include chicken, mutton, and lentils. 

History

The word Mulligatawny comes from the Tamil language. It is an amalgamation of 'milagu' (pepper) and 'tunes' (water), known as 'pepper water'. During the British Raj, between 1858 and 1947, the British soldiers stubbornly refused to alter their way of dinning, requiring a soup at the start of the meal

About Mulligatawny Soup Recipe | Soup Recipe: A rich, flavoured soup filled with spices, Mulligatawny Soup has its origins in the Indian cuisine of the Madras region, quite similar to the popular south Indian dish rasam. The name originated from a Tamil word miḷagāy, which means Chilli. This recipe has a host of chillies and spices, along with potato, apples and carrots, cooked with spices and lentils, blended into puree and finished with coconut milk.

Ingredients of Mulligatawny Soup

• 1 1/2 tsp vegetable oil
• 3-4 Shallots (diced)
• 10 gms ginger (minced)
• 1 Garlic (minced)
• 1 Green chilli (minced)
• Few cardamom seeds
• 1 Cinnamon stick
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 30-40 gms red bell peppers (diced)
• 1 Bay leaf
• 5-6 Black peppercorns
• 100 gms red lentils (masoor dal) soaked for an hour
• 1/2 cup coconut milk
• 1/2 Lime (juiced)
• 1 tbsp tamarind pulp
• 1 1/2 litre vegetable stock
• 20 gms apple, grated
• 40 gms carrots , grated
• 1 medium potato, grated
• to season salt and pepper
• 2-3 sprigs fresh coriander leaves

How to Make Mulligatawny Soup

1.

Heat pan with the vegetable oil, sweat the shallots, ginger, garlic, green chilies.

2.

Add all the spices, whole & powdered, and cook for 3-4 minutes.

3.

Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.

4.

Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.

5.

Season to taste.

6.

Blend the soup to a smooth puree.

7.

Add the coconut milk, fresh coriander leaves and lime juice to finish the soup.

8.

Serve hot.

Key Ingredients: vegetable oil, Shallots (diced), ginger (minced), Garlic (minced), Green chilli (minced), Few cardamom seeds, Cinnamon stick, turmeric powder, cumin powder, coriander powder, red bell peppers (diced), Bay leaf, Black peppercorns, red lentils (masoor dal) soaked for an hour, coconut milk, Lime (juiced), tamarind pulp, vegetable stock, apple, carrots , potato, salt and pepper, fresh coriander leaves