A flavourful dish that beautifully bridges Indian spices with British culinary traditions. Its name comes from the Tamil words “milagu” (pepper) and “tanni” (water), literally translating to “pepper water.” Rich in aroma and taste, it is loved for its comforting warmth and exotic twist.
Mulligatawny Soup Recipe:
This soup gained global popularity during the British colonial period and has since become a staple in many households. With its fragrant spices, hearty vegetables, tender chicken, and sometimes lentils or rice, Soup is a wholesome and filling meal perfect for any season.
History of Soup Recipe:
Originating in South India,began as a simple peppery broth enjoyed with rice. When the British encountered it during the colonial era, they adapted it by adding meat, vegetables, and cream, transforming it into the rich dish we know today. Over time, it evolved into a unique fusion of Indian spices and Western comfort food, celebrated across continents.
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Mulligatawny Soup Recipe
Ingredients
- 2 tablespoons butter or ghee
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 apple, peeled and diced
- ½ cup red lentils, rinsed
- 1 boneless chicken breast, diced (optional)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk or ½ cup heavy cream
- ½ cup cooked rice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, curry powder, cumin, and cinnamon. Cook for 1 minute.
- Add apple and lentils. Mix well.
- Pour in broth and bring to a boil.
- Reduce heat, add chicken, and simmer for 30 minutes.
- Stir in coconut milk or cream, then add cooked rice.
- Adjust seasoning with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian version, skip chicken and use vegetable broth.
- Coconut milk adds creaminess and depth to the flavor.
- Red lentils help thicken the soup naturally.
- Add a squeeze of lemon for freshness.
- Leftovers taste better as flavours deepen overnight
Tips for Mulligatawny:
- Toast spices briefly for maximum flavour release.
- Use basmati rice for authentic taste.
- Replace chicken with lamb for a richer version.
- Keep heat low when adding coconut milk to avoid curdling.
- Serve with naan or crusty bread for a complete meal.
FAQs for Mulligatawny Recipe:
Q: Can I freeze Soup?
Yes, freeze for up to 2 months. Reheat slowly before serving.
Q: Can I make it spicy?
Add fresh chili or extra curry powder for more heat.
Q: Do I need rice in the soup?
Rice adds body, but you can omit it or serve it on the side.
Q: What type of apple works best?
A tart apple like Granny Smith balances the spices beautifully.
Q: Is this soup gluten-free?
Yes, if you use gluten-free broth.
Conclusion:
Soup is a timeless dish that blends Indian spices with British tradition, creating a warm and comforting meal. Whether served as a starter or a main course, it delights with its layers of flavour, richness, and cultural history. A bowl of this soup is not just food—it’s a story of fusion and tradition.