Mulligatawny Soup | Authentic Vegetarian Mulligatawny soup | मुलीगाटॉनी सूप रेसिपी #mulligatawny
Recipe Information
Mulligatawny Soup
Cultural Context
Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: whole milk
Light coconut milk reduces calories while maintaining creaminess.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are often less expensive and more widely available.
chicken
🥗Healthier: tofu
💰Cheaper: beans
Tofu offers a plant-based protein alternative.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric + cumin
Homemade blends can be fresher and cheaper.
Heat 2 tablespoons of coconut oil in a medium pot over medium heat.
Add 1 teaspoon of mustard seeds and wait for a crackling sound.
Add 2 dry red chillies and 4 to 5 pieces of curry leaves; be careful as the oil will splutter.
Add 1/4 cup of chopped carrots and 1/4 cup of chopped onions; roughly chop them since this is a blended soup.
Add 1 inch piece of chopped ginger and 2 cloves of garlic; cook for about 30 seconds to flavor the oil.
Add 1 teaspoon of curry powder; you can use regular or Madras curry powder for more spice.
Add 1/4 cup of chopped tomatoes and cook for a few minutes.
Add 1/2 cup of soaked split chickpeas (chana dal) that have been soaked for half an hour.
Add 1/2 of a Granny Smith apple to mellow the heat.
Add 2 cups of water; avoid using stock or broth for a milder flavor.
Add 2 tablespoons of tamarind juice or pulp.
Add 1 teaspoon of black pepper, crushed or whole as preferred.
Cover the pot and simmer for 45 to 50 minutes.
After 45 minutes, add 1/2 cup of coconut milk; reserve another 1/2 cup for later.
Bring the soup to a rolling boil, then turn off the flame and let it cool slightly.
Blend the soup until smooth and pour it back into the pot.
Add the remaining 1/2 cup of coconut milk and adjust the consistency with more water if needed.
Add 1 tablespoon of brown sugar and bring it to a boil before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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