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
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.
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.