Mulligatawny Soup II

Mulligatawny Soup II

65

"Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well."
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Ingredients

servings 404 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Reviews

65
  1. 76 Ratings

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Most helpful positive review

This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I lov...

Most helpful critical review

definitly do not puree, takes away all the flavor.

This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I lov...

Note: It's very hard to get fresh curry leaves in North America. You have to get it at specialty Indian stores. You can substitute a Bay leaf instead, as recommended by my Indian friend. It isn'...

Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligat...

This was delicious soup! I had no chilies so I used 1/4 tsp cayenne pepper, and I threw in some chickpeas at the end to give it more body. I also used light coconut milk to cut down on the fat a...

This is an excellent recipe. I wanted more of a curry and rice intead of soup, so I tweaked this in ways that don't really matter, so I won't bother to list them here. The recipe on its own is a...

Used good Garam Masala and yellow curry instead of the individual spices. I did add fresh ginger, jalepeno and more cumin and cayenne for a spicier flavor. I added sweet potato instead of whit...

Mmm...this is tasty and authentic. The key to good Mulligatawny Soup is an aftertaste that lasts for hours. This has it!!!

Fabulous recipe for Mulligatawny Soup. For those unable to find tamarind concentrate - you aren't missing a thing. I live close to an Asian Indian store and was able to find this and all of the...

This was a delicious and fragrant soup, I didn't think 15 minutes would be long enough for the potatoes but with them cut into tiny pieces it was just the right amount of time. We added several ...