Mulligatawny: A Brit soup with a South Indian twist
Updated: Dec 1, 2021 | 10:03 IST
Looking for a soup recipe for the weeknight that is spicy, healthy and easy to whip up? Look no further than Mulligatawny, a British favourite with a South Indian origin. The name of the flavourful soup is, in fact, derived from "miḷagāy" for pepper and "taṇṇi" for water in Tamil. The soup has a base of coconut milk spiked with spices like cumin, fennel and coriander. Add to it fresh veggies, grains and pulses to make Mulligatawny a nutritious treat. Here is a step-wise recipe to make it.
Ingredients
coriander seeds
1 teaspoon
fennel seeds
1 teaspoon
cumin seeds
1 teaspoon
fenugreek seeds
1.8 teaspoon
oil
1 tablespoon
curry leaves
5 pieces
ginger garlic paste
1 tablespoon
onion
1 medium
tomato
1 medium
carrot
2 small
salt
As required
turmeric powder
1/4 teaspoon
black pepper
1 teaspoon
masoor dal
1/3 cup
water
2 cup
coconut milk
1/4 cup
lemon juice
1 teaspoon
tamarind pulp
1 tablespoon
rice
1/8 cup
coriander leaves
As required
Preparation
Step 1
Place the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds in a pan and roast them. Grind coarsely after the seeds cool down.
Step 2
Heat oil in a kadhai and add curry leaves, ginger-garlic paste and onions. Sauté till onions are translucent. Add tomatoes, carrots and spices.
Step 3
Cook for 5 minutes and add soaked dal and water. Cover for thirty to thirty-five minutes.
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