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.
Place the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds in a pan and roast them. Grind coarsely after the seeds cool down.
See VideoHeat oil in a kadhai and add curry leaves, ginger-garlic paste and onions. Sauté till onions are translucent. Add tomatoes, carrots and spices.
See VideoCook for 5 minutes and add soaked dal and water. Cover for thirty to thirty-five minutes.
See VideoOnce cooked, let it cool and grind into a puree. Transfer the puree into a kadhai and add some water to adjust the consistency.
See VideoLastly, add coconut milk, tamarind pulp, lemon juice and cooked rice. Mix well and let it simmer on low flame for 2-3 minutes.
See VideoServe in a bowl and garnish with a swirl of coconut milk and chopped coriander leaves.
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