Delicious Mulligatawny Soup Recipe: A Rich and Flavorful Indian Dish

Introduction

Indian mulligatawny soup is delicious, fresh, and fragrant. The coconut juice that makes up this soup is called “mulliga” (coconut) and “tani” (water) in Tamil. This dish was first influenced by South Indian flavours. Over time, when it was brought to Britain during the colonial period, it gradually evolved into the rich, creamy and spicy soup that we know today. A variety of vegetables, pulses, and sometimes meat such as chicken or lamb are also added to it.

Mulligatawny soup is a dish that is much loved on cold evenings or when you need a satisfying and nutritious meal as it is a perfect blend of heat, spice and comfort. It is easy to make and can be changed according to different dietary requirements. One can make this mulligatawny soup in several ways: vegetarian, non-vegetarian, coconut flavored creamy soup, or another manner entirely.

What is Mulligatawny Soup?

Taste and complexity of mulligatawny soup, a classic Indian meal, have made it somewhat well-known worldwide. In fact, the name “Mulligatawny” is derived from Tamil words meaning “chilli water,” which is an important part of this soup. Usually this soup calls for dal, vegetables, and spices. Coconut milk or cream is used to give the soup lovely and creamy texture. After this, fresh lemon juice is poured into the soup, which gives the soup an amazing taste of freshness and sourness, and thus the soup is completely ready.

Health Benefits of Recipe

Apart from being delicious, there are many health benefits of eating mulligatawny soup. The fruits and vegetables in the soup provide a good amount of dietary fiber, which is beneficial for digestive and gut health. Since legumes are a great source of plant-based protein, this soup is perfect for vegetarians or those who want to cut down on their meat intake. The spices used in mulligatawny soup like ginger and turmeric help in reducing inflammation and are also helpful in strengthening the immune system.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 ¼ cups boneless, skinless chicken thighs
• 1 teaspoon kosher salt, or more to taste
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon tomato paste
• 1 cup cubed Yukon Gold potatoes
• ½ cup seeded and diced tomato
• 2 small Granny Smith apples
• ½ cup dry red lentils
• 1 bay leaf
• 1 teaspoon tamarind paste
• 6 cups chicken broth
• 3 tablespoons coconut cream (Optional)
• ½ cup plain Greek yogurt, or to taste
• ¼ cup chopped fresh cilantro, or to taste
• ¼ cup sliced green onion, or to taste
• 1 pinch red pepper flakes, or to taste

Directions

1. Add olive oil and butter to a medium-high pot. Sprinkle salt on the chicken and cook for 4–5 minutes. Flip chicken and cook 4–5 minutes.
2. In a small bowl, mix curry powder, garam masala, cumin, black pepper, mustard powder, coriander powder, and cayenne pepper until chicken is cooked through.
3. Take out the browned chicken and place it on a plate and let it cool so that it can be touched. Then cut the chicken into pieces or shred with a fork.
4. After the chicken cools, lower the pot temperature to medium and add the spice combination. For 30 seconds, stir until aromatic. Add the ginger and garlic. Let it cook for one minute, then whisk it until it smells good. Add now capsicum, carrot, and onion. Salt the onions; sauté until translucent, three to four minutes.
5. Add tomato paste and cook 3 minutes.
6. Then add the peppers, tomatoes and apples. Mustard seeds, curry leaves, and red pepper.
7. Add chicken broth and coconut cream, heat up. Let cook. Then gradually down the heat to low and simmer the mixture for thirty minutes, stirring sometimes.
8. Mix chopped chicken and liquid. Cook the maize and veggies while simmering the broth for 20 to 30 minutes. Season salt and spices.
9. While serving the hot soup, sprinkle Greek yogurt, green coriander and green onion. You can also add red chillies.

Tips for Making the Perfect Mulligatawny Soup

• If you use a wide variety of vegetables, your soup will have complex and varied flavors. All of these vegetables—carrots, celery, and bell peppers—are good choices.
• Before you add your spices to the soup, you need to toast them first so you can fully reveal their flavor profile.
• Vary the consistency of the soup, such as by using red lentils or cracked peas.
• Use your imagination when topping! Add yogurt, fresh vegetables, and dried fruits to your mulligatawny soup to make it special.

Conclusion

Mulligatawny soup is a healthy and delicious treat, and it is sure to be a favorite on your kitchen list. Whether you’re looking to warm yourself on a cold winter’s day, or impress your guests at a dinner party, this Indian soup is the best choice for you, because of the variety and depth in its flavours. If you want to experience the taste of Mulligatawny soup yourself, then definitely try this recipe.

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