When it comes to a heartwarming soup, Mulligatawny ranks high amongst different exotic varieties. This delightful blend of Indian influence is well known for its exciting allure that enchants the taste buds of many.
For a fulfilling bowl of this soup, join me for a culinary adventure as I uncover the origin and flavorful traditional mulligatawny soup recipe.
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What is Mulligatawny Soup?
Mulligatawny is a flavor-rich soup filled with spices. It originates from the Indian cuisine of the madras region and quite resembles a popular south Indian dish known as rasam. The name Mulligatawny originates from Tamil words “milagay”, meaning pepper, and “thanny”, which means water, thus translating directly to English as pepper water.
Generally, Mulligatawny is a vibrant fusion of Indian spices and European cooking techniques, giving it its unique character and widespread appeal. The recipe combines chilies and herbs with lentils, potato, carrots, and apples, all cooked and blended into a puree and added coconut milk.
Mulligatawny Soup Origin
The origin of Mulligatawny dates back to the 18th-century British colonial rule in India. The British, renowned for their love of soup, were enticed by the rich flavors of Indian Cuisine and invented the Mulligatawny soup.
The British adapted traditional Indian recipes to suit their tastes and preferences resulting in the birth of this iconic soup. Over time the traditional mulligatawny soup continues to evolve with different regions adding some twists to suit different palates. So, while the soup has its roots in India, its source is a mixture of Indian and British cuisine and it has since become a beloved classic soup worldwide.
How to make Mulligatawny Soup
Prep time: 10 minutes
Cook time: 45 minutes
Wait time: 55 minutes
Yield: 2 servings
Cuisine: Indian
Course: main course, side dish
Mulligatawny Soup Ingredients
- 1 cup rinsed red lentils
- 2 tbsps. Vegetable oil
- 1 large onion (finely chopped)
- 2 cloves of minced garlic
- 1 inch of freshly grated ginger
- 1 large carrot (diced)
- 1 diced celery stalk
- 1 medium-sized apple (peeled, cored and diced)
- 2 tbsp. of curry powder
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground turmeric
- ¼ tsp. cayenne pepper to taste
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- ½ cup of coconut milk
- 2 tbsp. of lemon juice
- Enough salt and pepper to taste
- Fresh cilantro/coriander leaves for garnish
Instructions
- Heat the vegetable oil in a large cooking pot over medium heat. Add the onions and sauté till tender.
- Stir in the minced ginger and garlic and cook for a minute or until their aroma fills the air.
- Add the diced carrots, apple, and celery and continue cooking for another 5 minutes for the vegetables and apple to soften a little.
- Sprinkle the curry powder, coriander, cayenne pepper, cumin, and turmeric into the pot. Stir to mix the spices with the veggies and cook for another 2 minutes for the release of flavors.
- Pour in your broth, then the rinsed lentils followed by the diced tomatoes, and bring the mixture to a boil.
- Once boiling, lower heat and simmer for 20-25 minutes until the lentils are tender.
- At this point, you can blend everything into a smooth puree before mixing it with the lemon juice and coconut milk, then serve with a garnish of fresh coriander or cilantro leaves and serve hot.
- Alternatively, you can stir in the lemon juice and coconut milk. Allow the flavors to blend for about 5 minutes before seasoning with salt and pepper to your preference.
- Scoop your Mulligatawny soup into bowls, garnish with fresh cilantro or coriander leaves, and serve hot with an accompaniment of your choice, like naan bread.
- Enjoy a delightful culinary experience.
Nutrition Information
- Calories: 346 kcal
- Carbohydrates: 33 grams
- Protein: 32grams
- Fat: 8grams
- Saturated fat: 3grams
- Cholesterol: 57mg
- Sodium: 560mg
- Potassium: 990mg
- Fiber: 10grams
- Sugar: 7grams
- Vitamin A: 2165IU
- Vitamin C: 10.3mg
- Calcium: 48mg
- Iron: 3.4mg
Traditional Mulligatawny Soup Recipe
Ingredients
- 1 cup rinsed red lentils
- 2 tbsps. Vegetable oil
- 1 large onion finely chopped
- 2 cloves of minced garlic
- 1 inch of freshly grated ginger
- 1 large carrot diced
- 1 diced celery stalk
- 1 medium-sized apple peeled, cored and diced
- 2 tbsp. of curry powder
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground turmeric
- ¼ tsp. cayenne pepper to taste
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- ½ cup of coconut milk
- 2 tbsp. of lemon juice
- Enough salt and pepper to taste
- Fresh cilantro/coriander leaves for garnish
Instructions
- Heat the vegetable oil in a large cooking pot over medium heat. Add the onions and sauté till tender.
- Stir in the minces ginger and garlic and cook for a minute or until their aroma fills the air.
- Add the diced carrots, apple and celery and continue cooking for another 5 minutes for the vegetables and apple to soften a little.
- Sprinkle the curry powder, coriander, cayenne pepper, cumin, and turmeric into the pot. Stir to mix the spices with the veggies and cook for another 2 minutes for release of flavors.
- Pour in your broth, then the rinsed lentils followed by the diced tomatoes, and bring the mixture to a boil.
- Once boiling, lower heat and simmer for 20-25 minutes until the lentils are tender.
- At this point, you can blend everything into a smooth puree before mixing with the lemon juice and coconut milk, then serve with a garnish of fresh coriander or cilantro leaves and serve hot.
- Alternatively, you can stir in the lemon juice and coconut milk. Allow the flavors to blend for about 5 minutes before seasoning with salt and pepper to your preference.
- Scoop your Mulligatawny soup into bowls, garnish with fresh cilantro or coriander leaves and serve hot with an accompaniment of your choice, like naan bread.
- Enjoy a delightful culinary experience.
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