Mulligatawny Soup

Mulligatawny  Soup

Recipe from Authentic Recipes from India by Brinder Narula and team.

The inspiration for this Anglo Indian soup was  Southern Indian ‘’ pepper water’’ or Rasam, which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favourite among Westernized middle class Indians, who enjoy it in their private circles.

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour

Ingredients

2 tablespoons oil

1 teaspoon minced ginger

3 cloves garlic, crushed

1 large onion, sliced

2 tablespoons chickpeas flour or besan

1 green apple (optional), peeled and diced

1 teaspoon cumin powder (jeera powder)

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon clove powder

2 medium size tomatoes, blanched, peeled and diced

1 bay leaf or 1 teaspoon thyme

1 teaspoon coarsely ground black pepper

1 teaspoon ground red pepper

3 cups (750 ml) chicken stock or 2 chicken stock cubes dissolved in 3 cups (750 ml) boiling water

½ cup (125 g) coconut cream or 1 cup (250 ml) milk (optional)

2 teaspoon  cooked rice (optional)

1 cup (125 g) cooked chicken (shredded)

Lemon wedges to serve

Method

Heat oil in a saucepan, add the ginger and garlic and stir fry for 2 minutes. Add the onion and fry until onion is transparent.

Add the chickpea flour, apple, cumin, coriander, turmeric, cloves, tomatoes, bay leaf, black pepper, red pepper, chicken stock and coconut cream. Bring to a boil, cover, then reduce the heat to low.

Simmering for 45 minutes, then process in a blender. Transfer into  soup bowl.  Add the rice, if using and chicken, stir well and serve with lemon wedges.