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Mulligatawny Soup II

SUBMITTED BY: Michelle Chen

"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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon ghee (clarified butter), or vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 green chile peppers, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground coriander seed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 4 pods cardamom, bruised
  • 1 tablespoon chopped fresh curry
  • 1 carrot, chopped
  • 1 apple - peeled, cored, and chopped
  • 1 large potato, peeled and diced
  • 1 cup Masoor dhal (red lentils), rinsed, drained
  • 8 cups chicken broth
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon lemon juice
  • 2 cups coconut milk
  • 2 tablespoons chopped fresh cilantro

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2003 by MRS8N
Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by Cedre
Note: It's very hard to get fresh curry leaves in North America. You have to get it at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2004 by ROSALIE PALADEAU
This was very tasty and easy to make. I added a cup of cooked rice after it was finished, to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by WSROBERTS
This recipe is very aromatic and wonderful. I did change a few things because of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by MOOKIEMOO
Mmm...this is tasty and authentic. The key to good Mulligatawny Soup is an aftertaste that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by LAPANSE
Delicious and satisfying. This is a keeper. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by ILENEFAITH
This was a delightful soup. We served it as lunch with homemade flast bread. The only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2005 by MOLYNEAUX
Used good Garam Masala and yellow curry instead of the individual spices. I did add fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2005 by FLYNNE
This was a delicious and fragrant soup, I didn't think 15 minutes would be long enough for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2005 by ZOO66
This was delicious soup! I had no chilies so I used 1/4 tsp cayenne pepper, and I threw in... MORE