Recipe

Mulligatawny Soup Recipe

Add Step-by-Step Photos	Vvskgn / All my dishes 2 years ago Mulligatawny, "Literally meaning pepper water. Created by servants for the British. Its said that when Britishers went back to Britain and they craved for a curry soup and that is the origin of this soup. Prep:30m Cook:1m Servings:10	Vvskgn
	british take on an indian dish

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Ingredients

• 3 tbl.sp Olive oil

1 cup cooked & fluffed rice

• 1- Onion, Finely chopped

• 1 Celery- Finely chopped

• 2 tbl.sp- Garlic, minced

• 1 tsp.sp- grated fresh ginger

• 3- Thai chilis, finely, chopped

• 1 tsp –Pepper powder

• 2 tsp- Rasam Powder

• 1/4 tsp- Hing or Asafoetida

• 1 tsp- Curry powder

• 2 carrots, Finely chopped

• 1 Green apple - chopped

• 1/4 Cup Masoor dhal (red lentils), rinsed, cooked & mashed

• 1 Gallon- Chicken broth

• 1 cup- Boneless, skin less chicken- Julienned

• ½ tbl.sp-Tamarind concentrate

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh cilantro

• Salt to taste

• Sugar for balance

Tempering:

1. 1 tbl.sp –Clarified butter (Ghee)

2. 1/2 tsp-Brown Mustard seeds

3. 7- Curry leaves cut into thin strips w/ scissors

4. 1Tsp- Cumin seeds

5. 1/2 Tsp- Black pepper powder

Instructions for tempering:

In a small pan add the ghee, once its warm add the mustard seeds and let it splutter and add all the ing. Acc. To the same order. Once you get a good aroma, garnish it on top of the soup, stir & serve.

Directions

1. Heat oil in lsoup pot; Saute onion, garlic, ginger, chilies, Chopped celery, salt and all the spices stirring, until onion is browned lightly and mixture is fragrant.

2. Add carrot, apple, chicken and sauté for some more time until the chicken is cooked.

3. Add the stock to pan; boil w/ all the ingredients except cilantro for about 15 minutes or until vegetables are just tender.

4. Add the cooked and mashed lentil mix diluted in stock and let the mixture simmer

5. Add fresh coriander leaves; lemon juice, sugar and stir in the cooked rice

6. Take it out of the burner, close it w/ a lid

7. Garnish w/ the tempered ingredients.

8. Serve hot in a soup bowl.

Note: You can either stir in the rice or add the rice separately to each bowl when you serve.

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Comments

jenniferbyrdez 2 years ago said:
Now this sounds interesting, but you'll have to clue me in. What is Rasam powder?

ravenseyes 2 years ago said:
I have purchased the Rasam Powder at Indian food stores - it is a combination of many spices and I was given a recipe for the same - here goes 1 tablespoon black peppercorn
2 tablespoons of channa daal
2 tablespoons of toor daal
2 tablespoons coriander seeds
4 to 5 whole or broken red chillies
1 teaspoon asafoetida
and then comes the question what is asafoetida here it is - Asafeotida sap is mixed with gum arabic, wheat, rice flower and turmeric to make the powder we use in cooking. All in all I believe if you visit an Indian food store they will help you out.

greekgirrrl 1 year, 4 months ago said:
I would love to make this soup..

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