mulligatawny soup indian style / vegetarian mulligatawny soup

Its not one of the simpler soups that we make daily at home because its actually considered as national soup that many don’t know I think. The history tells the name mulligatawny soup is given by the Britishers who once ruled our country and they loved this soup very much when they were here. I made a complete research to get the exact authentic recipe for this soup but there was not a single one that I can replicate. Finally found this soup made by my favourite author

Mallika Badrinath and followed her recipe not exactly but tweaked a little with my own ideas. Its an indian style mulligatawny soup but a vegetarian version without any vegetables. Most of them I have seen do this with chicken and to bring it to creamy consistency they add flour and I feel this totally a different method that we can’t have it with rice. You can have this soup by adding more boiled rice to the soup itself and have it as a one bowl meal with pappads. You can even serve as one of the accompaniment for rice as we would have for lunch.

mulligatawny soup indian style / vegetarian mulligatawny soup

INGREDIENTS:

To roast and grind:

Oil – 2 tsp
Coriander seeds – 1 tbsp
Cumin/jeera – 1/2 tsp
Pepper/milagu – 1 tsp
Red chillies/milagai – 2
Small onions – 4(peeled)
Some curry leaves
Mustard/kadugu – 1/2 tsp
Fenugreek seeds/vendhayam – 1/2 tsp
Garlic clove – 1
A small piece of ginger

For Rasam:

Tamarind – take extract from from small lemon sized ball, dilute with water.
Some chopped coriander
Turmeric powder – 1 tsp
Salt to taste
Asafoetida/hing – 1/2 tsp
Some boiled rice with its water(1 tbsp)

METHOD:

1.Soak tamarind in water take extract and dilute it with water, keep ready by mixing it with turneric and asafoetida.

2.Now keep a kadai with oil add all the “to roast and grind” ingredients till golden, when it cools add some water and grind it to a rough paste.

3.Keep the tamarind extract on the stove to boil by adding necessary rock salt to it.
4.When it boils add the ground paste and let it simmer for 2 minutes, now switch off ,strain the contents then add chopped coriander and boiled rice.
5.Serve with rice or as such as soup.

mulligatawny soup indian style / vegetarian mulligatawny soup

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Total Time 15 minutes mins

Servings 4 -5

Ingredients

  

To roast and grind:

• Oil - 2 tsp
• Coriander seeds - 1 tbsp
• Cumin/jeera - 1/2 tsp
• Pepper/milagu - 1 tsp
• Red chillies/milagai - 2
• Small onions - 4 peeled
• Some curry leaves
• Mustard/kadugu - 1/2 tsp
• Fenugreek seeds/vendhayam - 1/2 tsp
• Garlic clove - 1
• A small piece of ginger

For Rasam:

• Tamarind - take extract from from small lemon sized ball dilute with water.
• Some chopped coriander
• Turmeric powder - 1 tsp
• Salt to taste
• Asafoetida/hing - 1/2 tsp
• Some boiled rice with its water 1 tbsp

Instructions

 

• Soak tamarind in water take extract and dilute it with water, keep ready by mixing it with turneric and asafoetida.
• Now keep a kadai with oil add all the “to roast and grind” ingredients till golden, when it cools add some water and grind it to a rough paste.
• Keep the tamarind extract on the stove to boil by adding necessary rock salt to it.
• When it boils add the ground paste and let it simmer for 2 minutes, now switch off ,strain the contents then add chopped coriander and boiled rice.
• Serve with rice or as such as soup.
  

Notes

While diluting the extract check for right tanginess.
When had for lunch any kind of pappads will be enough.
Adding ginger and boiled rice is optional.
Add a drop of ghee if you like for more flavour.