Mulligatawny Soup |Cooking|

Finally we are experiencing the Fall weather in our part of the world. The days have become pleasant and the nights are quite chilly. The last two days were quite windy here. Due to the sudden change in the weather I was craving for some hot soup that would keep me warm and satisfied. So I made this Mulligatawny Soup for dinner.

Mulligatawny Soup though is very much Indian is not very popular, at least I haven’t heard until couple of years back. While going through a cookbook bought from a thrift store which had quite a few interesting recipes, this soup recipe caught my attention. This soup has all the ingredients and flavors that I love and the only unusual thing that it had was the apple. I thought of giving it a try but was skeptical to add the chunks of apple in my soup. Finally when I tried the recipe, I however added the pieces of apple as a garnish. It was so delicious. The soup itself is so hearty and satisfying with the warm flavors of the curry powder and the mildly sweet taste of the coconut milk. The apples add a crunch and sweetness to the soup which I actually love more about the soup. I have made the soup quite a few times and every time I loved it even more.

What is Mulligatawny Soup?

This soup was popular during the Bristish Raj mostly in the southern part of India. The term mulligatawny comes from molo tunny which means peppery sour soup in Tamil. Over the centuries it has come a long way and now this is what is served as Mulligatawny Soup.

It is basically an Indian curry soup with vegetables and meat thrown in. While some prefer to add rice in the soup itself, I prefer to serve with rice on the side or a slice of crusty bread to dunk in the soup. Give this a try as this soup just fits perfectly for this season.

Tips:

The amount of curry powder depends upon your taste. If you want a strong flavor you may add more. This amount will give a mild flavor to the soup. If you do not have curry powder handy you may combine equal amounts of cumin, coriander, dried red chili and turmeric powder in a bowl. Transfer the spice mix to an airtight container to use as and when needed.

You may follow our Facebook page, Instagram and Pinterest for regular updates. If you recreate any recipe from Mellownspicy then don’t forget to send us a picture of the finished recipe or tag us at #mellownspicy. Thank You!

MULLIGATAWNY SOUP

YIELD: 6 Servings
PREP: 25 mins
COOK: 30 mins
READY IN: 55 mins

The soup is hearty and satisfying with the warm flavors of the curry powder and the mildly sweet taste of the coconut milk. The apples add a crunch and sweetness to the soup which I actually loved more about the soup.

INGREDIENTS

1 cup boneless chicken cut into bite sized pieces
2 medium carrots peeled and chopped
2 medium potatoes peeled and chopped
1 medium apple peeled,cored and chopped
1 cup garbanzo beans/kabuli chana boiled
1 medium onion chopped
1 teaspoon garlic finely chopped
1 stalk celery chopped
1 3/4 cups chicken stock
1 cup coconut milk
2 tablespooons vegetable oil
1 tablespoon butter optional
1 teaspoon salt or to taste
2-3 teaspoons curry powder according to taste
5-6 sprigs cilantro/coriander leaves for garnish

INSTRUCTIONS

1. In a big sauce pot heat the butter and oil.Saute the chopped onions,garlic and celery until soft and aromatic.
2. Add the chopped carrots, potatoes and the chicken pieces, salt and curry powder. Stir and cook for another 10 mints at medium flame. Add the chicken stock, boiled garbanzo beans, cover and cook over medium to low heat for 15-20 minutes.
3. By this time the chicken and the vegetables should be cooked and tender. Add the coconut milk and simmer for 5-6 minutes. Taste for seasonings. Switch off the flame.
4. Serve in individual cups and garnish with chopped apples and cilantro/coriander leaves. Goes great with a side of boiled rice or with a slice of crusty bread. Enjoy!