- Type: Soup
- Course: Appetizer/Main course
- Place of Origin: India
- State or region: Tamil Nadu
- Main ingredients: lentils, chicken or mutton, spices
Another spicy and delicious cuisine in the form of soup from the spice land South India, Mulligatawny is a flavor induced soup originating from the Tamil Nadu state of India. The name Mulligatawny originated from the Tamil words ‘milagu’ which means black pepper and ‘tanni’ which means water, which literally translates to ‘pepper water’. The soup is somewhat related to the other South Indian soup dish Rasam. The soup can be taken as an appetizer in the evening or as a main course with some fried vegetables. A bit spicy, a bit sweet, and a bit tangy as well, a soup dish as satisfying as Mulligatawny does not even need many efforts and is ready within an hour.
Mulligatawny became popular in India by the end of the 18th century and started appearing in several cookbooks with different variations. Later, a new variation emerged during the British Raj which also includes meat, although the local Madras recipe on which it was based did not. Created by the servants of Britishers who demanded a soup course from a cuisine that had never produced one. The simplest version of the soup includes ingredients such as chicken or mutton, fried onions, and spices. Versions that originated in south of India include lentils as well. The soup can be made before hand and kept for the next day while chicken or mutton pieces can be added separately while heating it again.
Making of Mulligatawny
Heat ghee or oil in a pot and sauté cinnamon, cloves, coriander seeds, cumin seeds, cardamom, onion, garlic, ginger, chilies, and curry leaves until golden brown and fragrance start emanating. Prevent the seasoning and onions from burning. Add chopped carrot, apple, potato, and chicken stock and simmer cook for about 15 minutes or until the vegetables are tender. Discard the curry leaves and cardamom pods and blend the mixture into a smooth paste in batches. Transfer into the pot again and add tamarind paste, lemon juice, coconut milk, and fresh coriander leaves and stir until heated through. Serve hot.
Some marinated and cooked meat can be added to the pureed mixture along with a little bit of stock or water to get a semi thick soup consistency and a wholesome soup course experience.
One serving of Mulligatawny soup (without meat) gives about 404.1 calories, out of which carbohydrates comprise 142.5 calories, proteins account for 62.5 calories, and the remaining 198.2 calories come from fat.
An Indian delicacy with a concoction of a complex set of flavors from spices, veggies, lentils, herbs, and aromatics with a hint of tanginess from tamarind and lemon juice, Mulligatawny is a south Indian delight that will please your palate and satisfy your hunger quenched tummy with pleasure.
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