Traditional recipes

Indian-Inspired Mulligatawny

Indian-Inspired Mulligatawny


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Ingredients

  • 2 Tablespoons sunflower oil
  • 1 onion, chopped finely
  • 3 cloves garlic, crushed
  • 2 hot green chiles, seeded and chopped
  • 2 Teaspoons ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon turmeric
  • 1/2 Teaspoon cinnamon
  • 4 1/4 Cups vegetable stock
  • 1 3/4 Cup coconut milk
  • 1/2 Cup red lentils
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 apple, chopped
  • Juice of a quarter lemon
  • Salt and ground black pepper, to taste
  • Handful of fresh cilantro leaves

Directions

Heat the oil in a large saucepan. Add the onion and garlic, and cook for about 4 minutes. Stir in the chiles, cumin, coriander, turmeric, and cinnamon, followed by the stock, coconut milk, lentils, celery, carrots, and apple.

Bring to a boil, then reduce the heat, cover, and simmer until the lentils are tender, for about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Ladle the soup into serving bowls and top with fresh cilantro.

Nutritional Facts

Servings4

Calories Per Serving420

Folate equivalent (total)158µg39%


What is Mulligatawny soup?

Mulligatawny soup has its origins in South Indian cuisine, and the name comes from two Tamil words meaning pepper water. The original mulligatawny was thin and made with vegetables, Madras curry and coconut. It became fashionable when the British took a fancy to it during the days of colonial rule in India. They made several modifications to it, one of them being the addition of meat. In its present avatar, therefore, mulligatawny is a fusion soup of sorts. I find the history utterly fascinating!


Indian-Inspired Mulligatawny - Recipes

Mulligatawny soup, translated literally as "pepper water", is a classic spicy brothy concoction adapted by the English during the colonial period from the ever popular rasam enjoyed all year round in South Indian homes. I have tried various versions of mulligatawny soup throughout the years since I fell in love with Indian cuisine and I never tire of it.

It is especially nourishing and cleansing when served spicy hot. For years I have been trying to replicate a particularly fiery version that I am fortunately able to enjoy from a local restaurant, but there really is no comparison with homemade versions when you have control over the quality and quantity of the spices and ingredients simmered together on your stove top. Inspired by my recent success with dal makhani — another Indian classic — I must say that I have finally arrived at a close approximation to the model I was looking to imitate and was particularly delighted how many more layers of flavor mine consisted of. I leave it to my readers to determine the authenticity of this soup - okay, so dried mushrooms are likely not included in traditional versions — but authenticity aside, your taste buds will be panting with delight.

I've used homemade sambar powder in this soup as I always have some hand because it is a beautiful compliment to not only sambars, but also rasams and many other Indian curries. Opening up a jar of spices inspired by Indian culinary genius always inspires me in the kitchen. Commercial varieties are available at any Indian grocer, but you can find my recipe here.

Indian Mulligatawny Soup
Recipe by Lisa Turner
Cuisine: Indian
Published on October 18, 2012

Earthy and spicy authentic flavored Mulligatawny soup with vegetables

Preparation: 25 minutes
Cooking time: 55 to 60 minutes

  • 1/3 cup toor dal, chana dal or yellow split peas
  • 7 to 8 cups water or vegetable stock
  • 2 to 3 tablespoons tamarind paste
  • 1 oz (14 g) dried mixed mushrooms
  • 1 shallot, finely chopped (optional)
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1- to 2-inch piece fresh ginger, minced or grated
  • 1 large tomato, finely chopped
  • 1/4 cup fresh parsley or cilantro, trimmed and chopped
  • 3 to 4 fresh red or green chilies, seeded and finely chopped
  • generous handful of dried curry leaves
  • 2 teaspoons sambar powder
  • 1/2 teaspoon asafetida
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper to taste
  • juice from 1 lime
  • 1 tablespoon ghee, butter or oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds

Rinse the dal or split peas and bring to a boil in 3 1/2 cups of water or vegetable stock in a large saucepan. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are just tender — about 30 minutes.

Meanwhile, bring 4 cups of water or vegetable stock to a gentle simmer in a saucepan and whisk in the tamarind paste. In a small bowl, soak the dried mushrooms in hot water for 20 minutes, then drain and chop.

When the dals or split peas are tender, pour in the tamarind water and stir in the mixed mushrooms, shallot, carrot, potato, ginger, tomato, parsley, chilies, curry leaves, sambar powder, asafetida, cayenne and salt. Cover and simmer, stirring occasionally, for another 20 minutes or until the dals or split peas are soft and the vegetables are tender, adding more water or vegetable stock as necessary to achieve your desired consistency. Partially purée the soup with an immersion blender or transfer a few cups to a food processor or countertop blender and process before returning to the pan. Stir in the lime juice and plenty of fresh cracked black pepper.

Heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the cumin seeds and fenugreek seeds and continue to stir for another minute or until the seeds darken a few shades. Transfer to the cooked soup, cover, and let stand for 5 minutes. Taste for seasoning and ladle into bowls for serving.


When making this, you can either cook and cut up the chicken breasts yourself or you can use rotisserie chicken. There’s a lot going on in this recipe with ingredients and I want it to be as easy as possible for you so you can focus more on getting this in your belly and less on working so hard in the kitchen.

It’s important to roast all of the vegetables so they can help bring out as much flavor in this mulligatawny soup recipe as possible before adding in the curry and apples.

If you add the apples in too early to the soup they’ll get mushy, so don’t do it! Also if you want to use our own homemade curry, have at it!


4. Butter Chicken Meatballs

This takeout favorite involves a rich tomato curry sauce flavored with garlic and ginger plus a mix of Indian spices. Butter (or ghee) and half and half give it its name and famous creamy texture, but even so this is a relatively healthy butter chicken recipe, using considerably less butter and cream than Indian restaurants do. For a fun twist, we simmer Indian chicken meatballs in the sauce instead of chopped pieces of chicken. Cauliflower and spinach add plenty of nutrients. Our recipe makes enough Indian Butter Curry Sauce that you’ll have some left over for Indian Naan Pizza (below), but you can also whisk yogurt into leftover sauce to use as a dip for vegetables or pita chips!


Ingredients for Mulligatawny Soup

  1. Take a thick bottom pot and heat butter and olive oil to keep it on high heat. Now add the onions, celery, and carrots to it and cook it for about 5 minutes until they get soft.
  2. After they are tender, add the curry powder and bay leaves and mix it well.
  3. Add the chicken to the pot and mix it well with the curry powder and the rest of the mixture in it. Add the chicken stock along with salt and keep it on low heat. Cover it and cook for about 20 minutes.
  4. Take the chicken pieces out of the pot and allow them to cool. Make sure the chicken pieces are cooked enough. Take them out then only.
  5. Add the chopped apples and rice to the pot and keep the heat on high. After some time, return the heat to low and cover the pot. Let it cook for about 15 minutes or until you see the rice is prepared.
  6. Shred the chicken pieces and once the rice is cooked completely, add these chicken pieces to the pot. Heat it more for 5 minutes and add the cream.

Your mulligatawny soup is ready. Enjoy this soup with some yogurt and chives on the side and have a delightful taste of it.

Nutritional Breakdown of Mulligatawny Soup

The nutritional breakdown of this recipe is given in the table below. Look at it and know what the exact values are.

Calories 222.8 gm.
Protein 6.9 gm.
Carbohydrates 13.5 gm.
Fat 15.8 gm.
Sugars 3.2 gm.
Cholesterol 62.2 mg.

How to Make Mulligatawny Soup at Home | Video

Here is a video linked below that can help you with this recipe. Watch the full video to know the details and information regarding the whole mulligatawny soup recipe.

I hope you will like this Mulligatawny Soup and will try it at your home. Please tell us your experiences and taste of this recipe in the comments section below. We would like to see your valuable comments. Till then, stay safe and keep cooking.


An elegant dish that may be served to the family or at a grand party. Rice is the ideal accompaniment.

Curry powder is a natural with mangoes, since they are both important foods in India. Grilling the mangoes softens them slightly and intensifies their sweetness. The curry powder helps to bring out their heady perfume. This is the perfect dessert for those times when you already have the outdoor grill fired up for cooking your main course.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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How to Make Mulligatawny Soup

It’s so thick it’s almost more like a stew.

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then sauté for 4 to 5 minutes or until the onions have softened.


Add the garlic, ginger, apples, and diced tomatoes to the pot. Sauté for another 3 minutes.

Then add in all of the spices and toss to coat.

Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.


Puree about 75% of the ingredients using either an immersion blender after transferring a portion of the contents to a bowl to not be pureed. If you don’t have an immersion blender, then you can transfer a portion of the contents a standard blender. Leaving some of the chunks whole adds a nice texture and consistency to the soup.

Return the soup to the pot if needed.

Then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.


Serve topped with cashew and scallions along with naan bread for dipping.

It’s a masterpiece! For your mouth!

Vegetarian Mulligatawny soup is a traditional Indian dish and the recipe is really easy to make.

Don’t be intimidated by the ingredient list, it just calls for a bunch of familiar produce and a little digging around in your spice rack.

I used my very favorite cooking pot for this Mulligatawny recipe, but any good-sized pot should do the trick.

Many Mulligatawny Soup recipes call for pureeing all of the ingredients until completely smooth.

I prefer a little more texture than that in my meals, so I left lots of delicious chunks of apples, carrot, onions, and tomatoes to add a bit of interest.

I used my special hand blender for this, but you could also use a regular counter top blender to do the job.

This soup is full of vibrant flavor but is also warm and comforting. Perfect for this time of year, and just insanely delicious with a piece of homemade naan bread.

I used to be so afraid of making soups because I thought they would take all day and require all sorts of crazy steps (I think I get this idea from Julia Child’s Boeuf Bourguignon).

This just takes about 15 minutes of real work.

Well, what are you waiting for?

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!


What is Mulligatawny Soup?

Britain has had a long term love affair with &lsquoIndian&rsquo food and this dish dates back to a time in British history when the British Empire was at its strongest. India was crawling with Brits that lead to much sharing of both styles and flavours between Indian Food and British food.

Political misgivings aside that &lsquosharing&rsquo colours British food to this very day. In everything from our love of a good curry through to the humble Scotch egg.

Yes, the Scotch egg was originally an Indian Nargis Kebab and became the Scotch Egg we know today.

Mulligatawny soup is the result of that &lsquosharing&rsquo, not only do I love the spice in this soup but also the name.

It is just wonderful, it hails from two Tamil words. One for pepper and the other for water, which is really very apt.

Rumour has it that Mulligatawny soup takes its heritage from the classic Tamil south Indian dish of Rasam. A similarly textured soup which usually had a base of tamarind.

But enough of the history lesson back to biology, I must now sign off and head back to the pharmacy.

Well when I say pharmacy, I mean the kitchen to knock me up another whisky hot toddy to try and shift or at least mask this damn funk!



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