Mulligatawny Soup | How to make Mulligatawny Soup

By Rathy V  |  12th Jan 2016  |  
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  • Mulligatawny Soup, How to make Mulligatawny Soup
Mulligatawny Soupby Rathy V
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About Mulligatawny Soup Recipe

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 is a delicious dish which is enjoyed by the people of every age group. The recipe by Rathy V teaches how to make Mulligatawny Soup step by step in detail. This makes it easy to cook Mulligatawny Soup in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Mulligatawny Soup at home. This amazing and mouthwatering Mulligatawny Soup takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Mulligatawny Soup is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mulligatawny Soup is a good option for you. The flavour of Mulligatawny Soup is palatable and you will enjoy each and every bite of this. Try this Mulligatawny Soup and impress your family and friends.

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.

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