Mulligatawny Soup
From vvskgn 17 years ago
- 1 minutes to make
- Serves 10
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.
Ingredients
- • 3 tbl.sp olive oil shopping list
- 1 cup cooked & fluffed rice shopping list
- • 1- onion, Finely chopped shopping list
- • 1 Celery- Finely chopped shopping list
- • 2 tbl.sp- garlic, minced shopping list
- • 1 tsp.sp- grated fresh ginger shopping list
- • 3- Thai chilis, finely, chopped shopping list
- • 1 tsp –pepper powder shopping list
- • 2 tsp- Rasam Powder shopping list
- • 1/4 tsp- hing or Asafoetida shopping list
- • 1 tsp- curry powder shopping list
- • 2 carrots, Finely chopped shopping list
- • 1 green apple - chopped shopping list
- • 1/4 Cup Masoor dhal (red lentils), rinsed, cooked & mashed shopping list
- • 1 Gallon- chicken broth shopping list
- • 1 cup- Boneless, skin less chicken- Julienned shopping list
- • ½ tbl.sp-Tamarind concentrate shopping list
- • 1 tablespoon lemon juice shopping list
- • 2 tablespoons chopped fresh cilantro shopping list
- • salt to taste shopping list
- • sugar for balance shopping list
- Tempering: shopping list
- 1. 1 tbl.sp –clarified butter (ghee) shopping list
- 2. 1/2 tsp-brown mustard seeds shopping list
- 3. 7- curry leaves cut into thin strips w/ scissors shopping list
- 4. 1Tsp- cumin seeds shopping list
- 5. 1/2 Tsp- black pepper powder shopping list
- Instructions for tempering: shopping list
- 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. shopping list
How to make it
- 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.
People Who Like This Dish 7
- chuckieb Ottawa, CA
- greekgirrrl Long Island, NY
- chummers Lindstrom, MN
- rosiek Waterloo, CA
- zanna MOUNT CLEMENS, MI
- clbacon Birmingham, AL
- vvskgn Foster City, CA
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The Rating
Reviewed by 1 people-
I would love to make this soup..
greekgirrrl
in Long Island loved it
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" It was excellent "