Mulligatawny Soup | Authentic Vegetarian Mulligatawny soup | मुलीगाटॉनी सूप रेसिपी #mulligatawny
Mulligatawny soup is a fragrant Indian Lentil Soup, it is spiced with curry and made from creamy lentils, carrots, apples, and coconut milk. This is a Vegetarian Mulligatawny soup recipe, Enjoy it with steaming rice or breadsticks. Mulligatawny soup is a cornerstone of the classic British Indian restaurant repertoire, make it today. #mulligatawnysoup, #soup #lentilsoup ***********************************************************************************************
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Chicken Mulligatawny Soup
Chicken Mulligatawny soup is the very definition of comfort food. Prepare to be amazed by this curry-flavored soup that’s creamy, rich and beyond delicious. See the recipe here:
Mulligatawny Soup | British/Anglo Indian hearty meal | Kravings
This soup is interesting to research, it's not technically an Indian recipe, however it was invented by an Englishman to replicate the Indian flavours. Today, this is very popular with Anglo Indian community. This is loosely translated to 'Pepper Water' in Tamil. This British adaptation of a south Indian Rasam or Pepper Water can be traced back to 1784 in cookbooks and other documentation. I've never met a recipe that has so many variations in texture and ingredients. I've tried to replicate this using south Indian flavours. Some recipes call for this to be blended, but I prefer my soup to be somewhat clear with a myriad of textures and flavours - try it you won’t be disappointed.
Here are the ingredients and steps to make this recipe!
Mulligatawny Soup
1 cup Shallots
I tsp sliced Chillies
1/4 cup finely chopped Ginger
1/4 cup finely chopped Garlic
1/4 cup Curry leaves
2 cups of cubed Beef (300 gms)
1 tbsp Garam Masala
1 tbsp Cumin powder
1 tsp Turmeric
1 tsp Chilli powder
1 medium Tomato (quartered)
1 cup Tamarind Pulp
1/2 cup red lentils (Masoor Dhal) soaked & drained
1/2 cup red Kidney beans (soaked overnight)
900 ml of Beef stock, Chicken stock or Veggie stock depending on your protein
Salt to taste
1/4 cup diced Celery
1/2 cup Red Pepper
1/2 cup Green Pepper
1/2 cup Carrots
1/2 cup Leeks
1 tbsp Oregano
2 tsps Tomato puree
1 tbsp fresh cracked Pepper
1/2 cup cubed Apples
1/2 cup cooked rice
1/2 cup of Coconut Milk
Chopped Coriander
I prefer to use my pressure cooker for this recipe, heat up some Oil and add in the Onions and Chilli to sweat
Add in the finely chopped Ginger & Garlic and allow it to cook
Add in the Curry leaves, but first cut them into thin strips with a scissors
Add in the Beef cubes and all the powdered spices and saute
Add the Tomato & Tamarind Pulp. This pulp is made my soaking Tamarind in a cup of hot water first.
Add the Lentils and the Beans
Add the Beef stock and pressure cook for 12 mins
Once done open the pressure cooker and add the Celery, Red & Green Pepper, Carrots & Leeks
Add the Oregano and Tomato puree and mix
Allow the veggies to cook for a few mins
Add the Black Pepper
Finally add in the Apples, cooked Rice and finish off with Coconut Milk and Coriander.
A little tip is using Organic coconut milk , it’s a good idea to beat it a little but first so it’s smooth in the soup.
Some recipes call for the soup to be blended - I prefer my soup to be somewhat clear with a myriad of textures and flavours - try it you won’t be disappointed.
Bookmark the recipe on my blog -
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Learn how to make Mulligatawny Soup at home with our Chef Varun Inamdar
Mulligatawny Soup Ingredients:
2 tbsp ghee
1 tbsp whole black peppercorns
3-4 cloves of garlic
1/2 inch ginger
2 inches stick of celery
1/4 cup onions, roughly cut
1/4 cup carrots
1/4 cup red pumpkin
1/4 cup apples
2 tbsp red lentils/ masoor dal
2 tbsp moong dal
1 ltr water
1 tsp garam masala
1/2 cup coconut milk
Garnish
1/4 cup cooked rice
Coriander leaves
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About Mulligatawny Soup
Mulligatawny (/ˌmʌlɪɡəˈtɔːni/ (listen)) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and taṇṇi (தண்ணி, 'water'); literally, pepper-water.It is related to the dish rasam.
Mulligatawny was popular in India by the end of the 18th century,[1] and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe.[3] Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup included British modifications that included meat,[4] although the local Madras (modern Chennai) recipe on which it was based did not.[5] Early references to it in English go back to 1784.[6] In 1827, William Kitchiner wrote that it had become fashionable in Britain:
Mullaga-Tawny signifies pepper water. The progress of inexperienced peripatetic Palaticians[a] has lately been arrested by this outlandish word being pasted on the windows of our Coffee-Houses; it has, we believe, answered the Restaurateurs' purpose, and often excited John Bull, to walk in and taste—the more familiar name of Curry Soup—would, perhaps, not have had sufficient of the charms of novelty to seduce him from his much-loved Mock-Turtle. It is a fashionable Soup and a great favourite with our East Indian friends, and we give the best receipt[b] we could procure for it.[7][8]
Mulligatawny recipe from Charles Dickens's weekly magazine All The Year Round, 22 August 1868 (page 249)
By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular Culinary Jottings that really well-made mulligatunny is ... a thing of the past.[5] He also noted that this simple recipe prepared by poorer natives of Madras as made by Mootoosamy was made by pounding:
a dessert-spoonful of tamarind, six red chillies, six cloves of garlic, a tea-spoonful of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, a tea-spoonful of salt, and six leaves of karay-pauk. When worked to a paste, he adds a pint of water, and boils the mixture for a quarter of an hour. While this is going on, he cuts up two small onions, puts them into a chatty, and fries them in dessert-spoonful of ghee till they begin to turn brown, when he strains the pepper-water into the chatty, and cooks the mixture for five minutes, after which it is ready. The pepper-water is, of course, eaten with a large quantity of boiled rice, and is a meal in itself.
Mulligatawny Soup | Best Recipe on the Net! Healthy & Delicious | India's National Soup (2020)
This awesome Mulligatawny soup is my Ultimate favorite soup... with lentils and rice and real chicken stock, its not only REALLY filling and Nutritious but also super delicious and tasty!!!
If I had to pick one soup to have for the rest of my life this would be it!
Feel free to add your favorite cubed veggies (like courgettes) to increase the Fibre and its Vitamin Content !
Also u can add more stock or less chicken depending on how thin or thick u want it.
(More chicken for thickness and more stock to make it thinner).
Remember... u are the boss of your own soup!
Lots of love
Komal x
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Ingredients
1. 1 kilo chicken with Bone (poached and shredded)
2. 2 cups red lentils (soaked and washed)
3. 12 tbsp (washed and soaked)
4. 1 cup diced onion
5. 1 cup diced carrots
6. 1 cup diced Celery (optional)
7. 12 cups chicken stock
8. 2 bay leaves
9. 4 tbsp fresh coriander
10. Salt to taste
11. 3 tbsp coriander seeds
12. 1/3 cup Veg Oil
13. 2 tbsp curry powder
14. 1 tsp turmeric powder
15. 20 to 25 curry leaves
16. 4 tbsp lime juice
17. 20 black peppercorns
18. 2 inch ginger
19. 6 cloves garlic
20. 0.5 cups coconut milk
Note: Makes enough for 8 to 10 people (you can store this soup in an air tight container in your fridge for 3 to 4 days!)
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Produced by: Komal Rizvi
Directed by: Meral Kazmi