Mulligatawny Soup II

Mulligatawny Soup II

65

"Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well."

Ingredients

{{adjustedServings}} servings 404 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
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Reviews

65
  1. 76 Ratings

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This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I lov...

Note: It's very hard to get fresh curry leaves in North America. You have to get it at specialty Indian stores. You can substitute a Bay leaf instead, as recommended by my Indian friend. It isn'...

Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligat...