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Mulligatawny Soup Recipe

Mulligatawny Soup
How to make Mulligatawny Soup

About Mulligatawny Soup Recipe | Soup Recipe: A rich, flavoured soup filled with spices, Mulligatawny Soup has its origins in the Indian cuisine of the Madras region, quite similar to the popular south Indian dish rasam. The name originated from a Tamil word miḷagāy, which means Chilli. This recipe has a host of chillies and spices, along with potato, apples and carrots, cooked with spices and lentils, blended into puree and finished with coconut milk.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Easy

Ingredients of Mulligatawny Soup

  • 1 1/2 tsp vegetable oil
  • 3-4 Shallots (diced)
  • 10 gms ginger (minced)
  • 1 Garlic (minced)
  • 1 Green chilli (minced)
  • Few cardamom seeds
  • 1 Cinnamon stick
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 30-40 gms red bell peppers (diced)
  • 1 Bay leaf
  • 5-6 Black peppercorns
  • 100 gms red lentils (masoor dal) soaked for an hour
  • 1/2 cup coconut milk
  • 1/2 Lime (juiced)
  • 1 tbsp tamarind pulp
  • 1 1/2 litre vegetable stock
  • 20 gms apple, grated
  • 40 gms carrots , grated
  • 1 medium potato, grated
  • to season salt and pepper
  • 2-3 sprigs fresh coriander leaves

How to Make Mulligatawny Soup

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Heat pan with the vegetable oil, sweat the shallots, ginger, garlic, green chilies.
Add all the spices, whole & powdered, and cook for 3-4 minutes.
Add the soaked lentils, potato, apples, carrots and saute for 3 minutes.
Add the vegetable stock and tamarind pulp and simmer till all the vegetables and lentils are cooked.
Season to taste.
Blend the soup to a smooth puree.
Add the coconut milk, fresh coriander leaves and lime juice to finish the soup.
Serve hot.

Recipe Notes

Though the original Mulligatawny Soup is vegetarian, there have been various variations of the recipe. You can add or reduce the vegetables. You can even add meat to the recipe for a non vegetarian recipe.

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