Mulligatawny Soup

Mulligatawny Soup is traditionally a soup made of vegetables or meat and spices. It can be enjoyed alone, or served with rice.

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Mulligatawny soup is a vegetable based soup that originated in colonial India. It is often made with chicken, peas, potatoes, and lentils. As with most Indian dishes, the ingredients vary depending on region of origin.

It is a traditional Indian broth-based soup. It is believed that the word “Mulligatawny” comes from Tamil language which means “pepper water”. This soup has been popular since the 18th century in India. It was traditionally eaten by sailors in British ships because it remained edible for weeks during their journeys.

The dish’s name comes from the Tamil words “milagu” (red chili pepper) and “taani” (water). The word “Mulligatawny” was first used in English by British colonists in India, who encountered this spicy concoction of lentils, vegetables, curry spices, rice and meat upon their arrival.

This soup can be served hot or cold with an accompaniment such as rice or bread.

Mulligatawny Soup is typically eaten at weddings or other festivities as it is considered a celebratory dish.

Mulligatawny Soup

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Mulligatawny Soup Recipe

Mulligatawny Soup is traditionally a soup made of vegetables or meat and spices. It can be enjoyed alone, or served with rice.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: British, Indian

Ingredients for Mulligatawny Soup

• 200 g Moong Dal
• 2 Tomatoes small, ripe and cut in half
• 1 1/2 litre Plain Water
• 1 cup Green Peas frozen or fresh
• 2 Potatoes small, peeled and cubed
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• as per taste Salt
• 1 tsp Black Pepper Powder
• 1/2 cup Thick Cream
• handful Mint Leaves chopped, for garnishing

How to make Mulligatawny Soup

• Peel and cube the potatoes.
• Add the tomatoes, dal and water to a pressure cooker.
• Pressure cook for 1 or 2 whistles or until the dal is soft.
• Remove and allow it to cool.
• Transfer to a mixer jar and puree the mixture until smooth.
• Transfer the pureed mixture to a saucepan and place it over medium flame.
• Add the peas, potatoes and spices.
• Mix well and bring to a boil.
• Cover the pan and cook for another 5 minutes. Keep stirring from time to time so that it does not stick to the bottom.
• After 5 minutes, add the cream and cover the pan with a lid.
• Cook for another 5 minutes, stirring from time to time.
• Garnish with mint leaves.
• Pour into individual bowls.
• Serve hot or at room temperature.

Notes

Instead of Potatoes, you can also add boneless and cubed chicken pieces.