credit : nishbakes

Mulligatawny Soup


15 min


50 min


[Total: 1    Average: 4/5]


credit : nishbakes

credit : nishbakes

The inspiration for this Anglo Indian soup was southren Indian “pepper water” or rasam, which certaninly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among Westernized middle-class Indians, who enjoy it in their private clubs.


  • 2 ‏tablespoons oil
  • 1 ‏teaspoon minced garlic
  • 3 ‏cloves garlic, crushed
  • 1 ‏large onion, sliced
  • 2 ‏tablespoons chickpea flour or besan
  • 1 ‏green apple, peeled and diced
  • 1 ‏teaspoon ground cumin
  • 1 ‏teapsoon ground coriander
  • 1/2 ‏teaspoon ground turmeric
  • 1/2 ‏teaspoon ground cloves
  • 2 ‏medium tomatoes, blanched, peeled and diced
  • 1 ‏bay leaf or 1 teaspoon thyme
  • 1 ‏teaspoon coarsely ground black pepper
  • 3 ‏cups (750 ml) chicken stock or 2 chicken cubes dissolved in 3 cups (750 ml) boiling water
  • 1/2 ‏cup (125 ml) coconut cream or 1 cup (250 ml) milk (optional)
  • 1-2 ‏tablespoons boiled rice (optional)
  • 1 ‏cup (125 g) cooked chicken, shredded


Heat the oil in a saucepan, add the ginger and garlic and stir-fry for 2 minutes. Add the onion and stir-fry for 2 minutes. Add the onion and stir-fry until the onion is transparent.
Add the chickpea flour, apple, cumin, coriander, turmeric, cloves, tomatoes, bay leaf, black pepper, red pepper, chicken stock and coconut cream. Bring to a boil, cover, then reduce the heat to low.
Simmer for 45 minutes then process in a blender. Add the rice, if using and chicken, stir well and serve with lemon wedges.


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