Bethica's Kitchen Flavours: Mulligatawny Soup (Anglo-Indian Style)

It is a well known fact that this soup has its origin from the British Raj. It is also called as an Anglo Indian Soup. The name derives from the Tamil word 'Milagu' & 'Thanni', meaning 'Pepper Water'. Whatever the reason, this soup tastes simply superb and very filling too. It is a curried soup with the flavours of lentil, rice, apple and all other spices.

It is finished off with coconut milk and lime juice to get a tangy taste. So if you are looking for a light meal then go for this amazing curried soup. For this you need to check out the step by step pictorial recipe to prepare it.

1/2 cup tuvar dal (split pigeon pea lentil), soaked for an hour
1/4 cup brown rice, soaked for an hour
1 apple, chopped
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. garam masala powder
1/2 tsp. pepper powder
1 tbsp. coriander-cumin powder
1/2 tsp. turmeric powder
1 tsp. red chili powder or to taste
salt to taste
juice of 1 lemon
1/2 cup coconut milk (room temperature)
2 tbsp. oil
4-5 cups water / vegetable stock
1 tsp. coriander leaves, chopped
1 tbsp. fried onions

Heat oil and sauté the onion till light brown. Add the ginger-garlic paste, and all the dry spice powders mixed with a little water. Sauté till oil separates from the sides of the pan.

Add the chopped apple, soaked tuvar dal, soaked rice and the stock. Pressure cook for 3-4 whistles.

When cool, blend to a puree. Adjust the consistency as desired. Simmer on medium flame till it comes to a boil.

Switch off the flame and add the coconut milk and lemon juice. Serve, garnished with coriander leaves and fried onions for an exciting light meal.

Note-

1. Carrots and potatoes are also used in this soup, but I had to skip the former as it was not readily available at that moment. And I substituted rice for potatoes.
2. For a non-veg. version you can add chicken stock / mutton yakhni.