Mulligatawny Soup | How to make Mulligatawny Soup

0 reviews
Rate It!
ByRathy V
Created on 12th Jan 2016
  • Mulligatawny Soup, How to make Mulligatawny Soup
Mulligatawny Soupby Rathy V
  • Mulligatawny Soup | How to make Mulligatawny Soup (13 likes)

  • 0 reviews
    Rate It!
  • By Rathy V
    Created on 12th Jan 2016

About Mulligatawny Soup

This is my favourite soup and its Srilankans national soup too. I first tasted this soup in Anjappar Restaraunt and loved it. Now this is the soup I order every time. Saw the recipe from Samayal Samayal cookshow by Chef Venkatesh Bhat

Mulligatawny Soup, a marvellous creation to spice up your day. Mulligatawny Soup is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMulligatawny Soup is just too tempting. This amazing recipe is provided by Rathy V. Be it kids or adults, no one can get away from this delicious dish. How to make Mulligatawny Soup is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mulligatawny Soupby Rathy V. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mulligatawny Soup is just the appropriate recipe to serve as many as 5. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time25mins
  • Serves5People
Mulligatawny Soup

Ingredients to make Mulligatawny Soup

  • Masoor dal - 100g
  • Oil - 2 tablespoon
  • Big onion - 2 sliced
  • Dessicated coconut -100g
  • 1 green apple - sliced(seeds removed)
  • Jeera - 20g
  • Jeera powder - 15g
  • Whole black peppercorns - 20g
  • Garlic - 10 cloves
  • Turmeric powder -1/2 teaspoon
  • Chilli powder - 1 teaspoon
  • Sugar - around 15g
  • Salt - as needed
  • Coriander stems chopped - 1fistful
  • Curry leaves - 1 fistful
  • Green chillies - 2 sliced
  • Milk - 100ml
  • Curry powder - 1tsp
  • Lime juice - from 1 lemon
  • Cooked rice - for garnish

How to make Mulligatawny Soup

  1. Cook masoor dal in pressure cooker with about 1 ltr water till it reaches a mashy consistency (5 to 6 whistles). Set aside.
  2. Heat a deep, heavy pan. Add 2tbsp of oil and add the sliced onions and fry till golden brown. Add the dessicated coconut and fry for a minute.
  3. Add the sliced green apple and fry for two minutes. Add the jeera and whole pepper and saute well. Add the garlic cloves and saute well.
  4. Add the cooked dal along with the water and mix. Add the turmeric powder, chilli powder,salt and mix well.
  5. Add the jeera powder, sugar and add a little more than 1/2 ltr water and cover and cook for 15 minutes.
  6. Add the fresh curry leaves and cut coriander stems. Add the sliced green chillies.
  7. Add milk mix well. Add the curry powder and mix well. Let the soup boil for a minute. Add cooked rice for garnish(about 1 fistful). Add the lemon juice just before serving. Serve hot!
My Tip: Do not skip the green apple, It gives a beautiful flavour. In case you want to strain the soup, do not waste the pulp, grind it to a chutney and use it because it is full of nutrients. However strain it before adding milk.The soup I had in the restaurant was not strained, but in the cookshow the chef strained the soup. I prefer it as such. You can even add cream in addition to the milk to make it more rich.

Reviews for Mulligatawny Soup (0)