Classic Mulligatawny Soup
Mulligatawny, meaning literally pepper water, is an English creation and essentially based on South Indian rasam. Rasams are brothy soups that typically feature tamarind and chilies, and though there is not actually a definitive version of Mulligatawny soup, my preference has always been the ones more closely influenced by South Indian cuisine. There are very many different preparations that have evolved over time. Usually quite brothy, there are also creamy versions and ones that are not quite so hot or spicy.
I call this one a classic because it is loosely based on memories of one of the first vegetarian Mulligatawny soups I ever tried, and that was at a local Indian restaurant in the city I reside in. It was free of chicken broth, and thus a viable option for vegetarians. It also most closely resembled a classic rasam. Basically, I wanted to recreate my initial enjoyment of a brothy and chili-infused preparation. I know that when hit with chills or sniffles, this Mulligatawny always seemed like the soup to go to. After many years of making my own Mulligatawny, I hit the jackpot with this one. And my best friend Basil has been waiting for me to create just the soup he so fondly remembers, and with his eager nod and exclamations of approval, I'm quite satisfied that I did indeed finally achieve the result I was looking for.
Sweet and sour tamarind melds beautifully with lots of heat from fresh chilies, some tartness from tomato, and some texture with just a hint of creaminess from split urad beans. The brothy element is just want I was looking for, and it's easy to make and well suited to play around with — to make it hotter, add more chilies, or fewer for a mellower experience. It is best if you make the soup the day before serving to allow the flavors a chance to blend together for a harmonious taste experience. May be served as a starter soup or as part of the main meal.
I served this as the first course for my Christmas vegetarian meal, which was followed by a savory samosa potpie and for dessert, a raspberry and blackberry dark chocolate truffle tart with a teff crust.
Classic Mulligatawny Soup |
Recipe by Lisa Turner Cuisine: Anglo-Indian Published on January 7, 2019 Hot, sweet and sour homemade Mulligatawny soup Preparation: 15 minutes Cooking time: 40 minutes Print this recipe Ingredients:
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Other spicy soups to enjoy from Lisa's Kitchen:
Tomato Tamarind Soup (Rasam)
Spicy Lentil Rasam
Spicy Yellow Lentil Soup
Curried Indian Vegetable Soup
On the top of the reading stack: Kolyma Stories
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