“Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.”

6 servings.

• 1 tablespoon clarified butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chile peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry**
• 1 carrot, chopped
• 1 granny smith apple – peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup red lentils
• 8 cups vegetable stock
• 1 tablespoon tamarind concentrate**
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh cilantro

How to make the soup:

1. Heat clarified butter (use low heat); cook onion, garlic, ginger, chilies, spices, and curry leaves, stirring, until onion is browned lightly and the mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal (lentils), and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk, and fresh coriander leaves; stir until heated through.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer.

If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant.
Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800
Adapted from

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