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Mulligatawny Soup
Mulligatawny Soup is a traditional Anglo-Indian recipe for a soup dish invented in India during the British Raj to cater to the British taste for soups. The result is one of the world's classic soup dishes. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Mulligatawny Soup.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesFusion RecipesBritish Recipes
Mulligatawny (literally 'pepper water') soup is an Anglo-Indian creation of the British Raj; created when the British demanded a soup from a cuisine that had never created one before. The result is excellent and well-worth making.
Ingredients:
1 tbsp
ghee (or vegetable oil)
1 onion, chopped
4 garlic cloves, minced
2 tbsp fresh
ginger, grated
2 green
chilli peppers, chopped
1cm length of
cinnamon
5
cloves
2 tsp
coriander seeds
1 tsp
cumin seeds
1 tsp ground
turmeric
4
cardamom pods, bruised
2
curry leaves, shredded
1 carrot, cubed
1 apple, peeled, cored and chopped
1 large potato, peeled and diced
150g red
lentils
1.8l chicken stock
3 tbsp tamarind juice (1 tbsp
tamarind paste mixed with 2 tbsp boiling water)
1 tbsp lemon juice
400ml
coconut milk
2 tbsp fresh, chopped,
coriander leaves
Method:
Place the whole spices (cinnamon, coriander, cumin, cloves) in a dry frying pan and heat until they begin to colour and start to release their aroma. Transfer to a coffee grinder and grind to a fine powder. Meanwhile add the ghee (or oil) to a large pan and on low heat cook the onion, garlic, ginger, chillies, spices and curry leaves. Stir frequently and cook until the onion is lightly browned.
Add the carrot, apple, potato, lentils and fry for about a minute then add the chicken stock. Bring to a boil and reduce to a simmer then cook for about 15–20 minutes, until the vegetables are tender. Discard the cardamom pods and the curry leaves and allow the mixture to cool. Transfer to a blender (in batches if needed) and purée until smooth.
Return the soup back to the pan and add the lemon juice, coconut milk, fresh coriander leaves and tamarind juice (this is made by adding boiling water to tamarind pulp and stirring). Allow the soup to heat through and serve.
The soup can be prepared the day before and if desired you can add small diced vegetables such as carrots, fine beans, potatoes to the final mix. It also works well with shredded or diced cooked chicken.
