Mulligatawny Soup Recipe - How To Make Mulligatawny Soup - Chicken Soup Recipe
Traditionally Indians did not drink soup though there have been many soupy dishes. This soup's origins were from rasam which is a spice infused pepper water using the thin liquid lifted from the very top of a pot of cooked split peas. Rasams are always sour and hot and is either drunk as a digestive at the start of a meal or eaten with rice. The sourness comes from the addition of tamarind water but I used lemon juice in this recipe as it is so conveniently available everywhere.The name Mulligatawny originated from the Tamil words "milagu"(black peppercorns) and "tanni" (water), that is pepper water. The recipe was modified by The British by adding chicken/mutton to it and was thickened by flour and butter. It is served over rice and is a meal by itself.
Ingredients For Making Mulligatawny Soup - Serves 8
For the spice paste -
* 1 tablespoon cumin seeds
* 1 tablespoon coriander seeds
* 2 heaped teaspoon black peppercorns (please use 1 teaspoon if you want it to be less spicy)
* 2 teaspoon curry powder.If you want to make curry powder at home please follow this video - [ Ссылка ]
* 1/4 th teaspoon red chilli powder (optional)
* 1/4 th teaspoon turmeric powder
* 6 cloves
* 1 handful fresh coriander leaves with stalks
* 6 to 7 mint leaves or 1 teaspoon dried mint leaves
* can even use 7 to 8 fresh curry leaves (optional)
* 2 teaspoons finely grated ginger
* 2 teaspoons finely grated garlic
* 1/4 th cup water to make a paste (add little more if you see the blades of your blender not working)
For The Soup -
* 12 oz/ 340 gm boneless, skinless chicken thighs. Can even use boneless lamb/mutton
* 150 gm (1 large) onion chopped
* 1 dried bay leaf
* 2 inch length cinnamon stick
* 100 gm/ 2 carrots
* 4 tablespoons slivered almonds or cashews
* 700 ml chicken stock (broth). You can even use just water or a chicken bouillon in water.
* 200 ml thick coconut milk. You can add more if you like coconut.
* 2 teaspoons salt or as per taste
* 2 tablespoons lemon/lime juice (add less if you like it to be less sour)
Serve it with plain white rice.
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