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Learn how to make Mulligatawny Soup at home with our Chef Varun Inamdar
Mulligatawny Soup Ingredients:
2 tbsp ghee
1 tbsp whole black peppercorns
3-4 cloves of garlic
1/2 inch ginger
2 inches stick of celery
1/4 cup onions, roughly cut
1/4 cup carrots
1/4 cup red pumpkin
1/4 cup apples
2 tbsp red lentils/ masoor dal
2 tbsp moong dal
1 ltr water
1 tsp garam masala
1/2 cup coconut milk
Garnish
1/4 cup cooked rice
Coriander leaves
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About Mulligatawny Soup
Mulligatawny (/ˌmʌlɪɡəˈtɔːni/ (listen)) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and taṇṇi (தண்ணி, 'water'); literally, "pepper-water".It is related to the dish rasam.
Mulligatawny was popular in India by the end of the 18th century,[1] and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe.[3] Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup included British modifications that included meat,[4] although the local Madras (modern Chennai) recipe on which it was based did not.[5] Early references to it in English go back to 1784.[6] In 1827, William Kitchiner wrote that it had become fashionable in Britain:
Mullaga-Tawny signifies pepper water. The progress of inexperienced peripatetic Palaticians[a] has lately been arrested by this outlandish word being pasted on the windows of our Coffee-Houses; it has, we believe, answered the "Restaurateurs'" purpose, and often excited John Bull, to walk in and taste-the more familiar name of Curry Soup-would, perhaps, not have had sufficient of the charms of novelty to seduce him from his much-loved Mock-Turtle. It is a fashionable Soup and a great favourite with our East Indian friends, and we give the best receipt[b] we could procure for it.[7][8]
Mulligatawny recipe from Charles Dickens's weekly magazine All The Year Round, 22 August 1868 (page 249)
By the mid-1800s, Arthur Robert Kenney-Herbert (1840-1916), under the pen name Wyvern, wrote in his popular Culinary Jottings that "really well-made mulligatunny is ... a thing of the past."[5] He also noted that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:
a dessert-spoonful of tamarind, six red chillies, six cloves of garlic, a tea-spoonful of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, a tea-spoonful of salt, and six leaves of karay-pauk. When worked to a paste, he adds a pint of water, and boils the mixture for a quarter of an hour. While this is going on, he cuts up two small onions, puts them into a chatty, and fries them in dessert-spoonful of ghee till they begin to turn brown, when he strains the pepper-water into the chatty, and cooks the mixture for five minutes, after which it is ready. The pepper-water is, of course, eaten with a large quantity of boiled rice, and is a meal in itself.