How To make Mulligatawny Soup
3 tb Butter
1 tb Corn oil
1 lg Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 tb Curry Powder
2 tb All-purpose flour
5 c Chicken stock
2 tb Long grain white rice
2 Tomatoes, peeled, chopped
8 oz Cooked chicken, diced
1 sm Cooking apple, peeled,
-cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.
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How to Make Indian Inspired Mulligawtawny Soup | Soup Recipe | Allrecipes.com
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Watch how to make mulligatawny soup. This flavorful Indian-inspired soup features curry chicken with rice and cream.
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Venkatesh Bhat makes Mulligatawny soup & Sri Lankan curry powder | lentil soup
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Mulligatawny Soup
Mulligatawny Soup dates back to the days of the British in India. Mulligatawny is basically a curry-flavoured soup that often contains a bit of chicken. The name Mulligatawny comes from two Tamil words meaning 'pepper water'. Mulligatawny Soup is a true fusion of British and Indian cuisines, invented centuries before the concept of fusion became popular.
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Mulligatawny Soup Recipe | Masoor Dal Soup | Soup Recipes | Milagu Thanni | Cookd
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Mulligatawny Soup is a rich and creamy #SoupRecipe from South Indian Cuisine. This #MulligatawnySoup is made with masoor dal, tamarind pulp, coconut milk, and mixed spices. You can now make this #AuthenticMulligatawnySoup with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Mulligatawny Soup Recipe:
Ghee - 1 tbsp
Cinnamon - 1 inch
Cloves - 2 nos
Cardamom (crushed) - 2 nos
Coriander Seeds (crushed) - 1 tsp
Onion (chopped) - 1 no
Green Chilli (chopped) - 1 no
Garlic (minced) - 1 tbsp
Ginger (minced) - 1 tbsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Curry Leaves - 2 Sprigs
Potato (diced) (boiled) - 1 no
Masoor Dal (boiled) - 1 Cup
Water - 3 Cups
Tamarind Pulp - 1 tbsp
Lemon Juice - 1 tsp
Coconut Milk - 1 Cup
Coriander Leaves (chopped) - 2 tbsp
Salt - 1 tbsp
Cooking Instructions:
1. Heat ghee in a pot and add the whole spices followed by the onion, green chillies, curry leaves, ginger and garlic, Saute for 2 minutes.
2. Add the boiled dal and boiled potato.
3. Add the spice powders and salt.
4. Add 3 Cups of water and simmer for 5 minutes.
5. Use a hand blender and make a smooth soup base.
6. Add the tamarind pulp, lemon juice and simmer for 6 mins. Finish with the coconut milk and coriander leaves.
Cooking Tips:
1. Boil ½ dal in 1 ½ Cups of water for 3 whistles.
2. Boil the diced potatoes for 2 whistles.
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How To Make Chicken Mulligatawny Soup - Recipe
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I started making Mulligatawny in the 1970s, after discovering it in a Time-Life book. This mild curry soup has an interesting history and is easy to make (all in one pot). Great for winter.
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Hearty Mulligatawny Soup | How to Make This Classic Soup!
My version of the famous mulligatawny soup is much quicker and simpler. Made with leftover roast chicken or turkey this soup is perfect to repurpose those leftovers!
Using my quick mulligatawny soup recipe you can have a delicious and filling meal in 30 minutes. You can also use your leftover turkey or chicken in a recipe that tastes completely different from where it started!
There are of course hundreds of recipes for this delicious soup. Many of them blend the soup once it cooked and serve it over rice. My version however, keeps the mulligatawny soup chunky with rice added to it.
Print out this recipe at
INGREDIENTS
1 tbsp vegetable oil or ghee
1 stalk celery diced
1 onion diced
1 carrot diced
2 cloves garlic
1 tbsp ginger grated
1 tbsp prepared Indian curry paste such as Madras Curry by Patak's or similar
2 litres/8cups chicken stock
200g/1 cup red split lentils
100g/1/2 cup basmati rice
2 chicken breasts or equivalent amount dark meat cooked
3 cubes/2/3 cup frozen spinach
½ lemon juice of
salt to taste
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#mulligatawny #soup #currysoup