Mulligatawny Soup | How to make Mulligatawny Soup

By Subhashni Venkatesh  |  30th May 2017  |  
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  • Mulligatawny Soup, How to make Mulligatawny Soup
Mulligatawny Soupby Subhashni Venkatesh
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About Mulligatawny Soup Recipe

The Mulligatawny soup which means pepper curried water is an English soup with Indian origin. This healthy , richly flavoured soup is very ideal and perfect for a cold day. Here is the simple and easiest way to make the perfect vegetarian Mulligatawany Soup...

Mulligatawny Soup is a delicious dish which is liked by people of all age groups. Mulligatawny Soup by Subhashni Venkatesh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mulligatawny Soup at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mulligatawny Soup takes 15 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mulligatawny Soup is a good option for you. The flavour of Mulligatawny Soup is tempting and you will enjoy each bite of this. Try this Mulligatawny Soup on weekends and impress your family and friends. You can comment and rate the Mulligatawny Soup recipe on the page below.

Mulligatawny Soup

Ingredients to make Mulligatawny Soup

  • pepper 1 and 1/2 tea spoons
  • bay leaf 1, Cinnamon sticks and cloves 2 each
  • Turmeric powder 1/4 tea spoon
  • Vegetable Oil 2 tea spoons or Butter
  • Minced garlic 3 pearls
  • Very finely chopped baby onions from 4 onions
  • Chopped tomatoes 2
  • Grated cabbage 1 table spoon
  • Grated green chillies 1
  • Diced veggies like carrot, potato and green beans 1 table spoon each
  • Green peas 2 tea spoons
  • Grated apple 2 table spoons
  • Basmathi rice 1/2 table spoon
  • Moongh dal 1 table spoon & Thiur dal or masoor dal 1/2 table spoon
  • Thick coconut milk 100 ml
  • salt to taste
  • Fresh coriander leaves

How to make Mulligatawny Soup

  1. Wash the rice and dals together, rinse off the water and keep aside. Heat a pressure cooker or Pressure Pan with oil.
  2. Once it is heated put the bay leaf and pepper corns. Then fry the cinnamons, cloves, onions, garlic and green chillies for few seconds.
  3. Now put the peas, veggies and apple. Add the turmeric powder. Stir for a minute. Add the rinsed rice and lentils and stir well. Pour in 4 cups of water and required salt.
  4. Pressure cook up to 4 whistles. Once the steam is released allow it to cool down and put in to a blender and grind to a paste.
  5. Add water and bring in to a pouring consistency. Switch on the stove and boil the stuff for 5 minutes.
  6. Transfer them to bowls and add some coconut milk to each bowl, garnish with coriander leaves and serve.

My Tip:

Instead of using fresh cream using thick coconut milk is more healthy and gives special taste and aroma.

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