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 –
* 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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* Falling Snow By Aakash Gandhi
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On today's menu is a soup recipe that you've
probably never ever tried which is more like A curry I would say but called a soup because
because it is soupy hey everyone nomoshkar and Welcome to curries with bumbi let's deal with the
spices first yes my friends spices in a blender Add cumin seeds coriander seeds black peppercorns
and yes this recipe calls for a lot of black Peppercorns here I have used dried mint but if you
want to use fresh mint use six or seven leaves but Add it later then cloves grind the spices to a
fine powder next add a good amount of coriander Leaves if you are using mint leaves then add it
along with the coriander leaves now 2 teaspoons Of grated Ginger and 2 teaspoons of grated garlic
or you can even use 4 garlic cloves then curry Powder since I make my own curry powder I do not
add red chillies to my curry powder that's why I'm adding just a fourth of a teaspoon of chili
powder but if you are using store-bought curry Powder you do not have to add chili powder because
they already have chili powder in it I also added About a fourth of a teaspoon of turmeric powder
add little bit of water and blend to a thick paste Here I had soaked 4 tablespoons of slivered
almonds in hot water for about an hour you Can even use cashew nuts blend the nuts
to a smooth paste now if you're allergic To nuts then you can even use plain flour
and I will tell you when to add that as we Move on with the recipe put out on medium
high heat Heat 2 tablespoons of oil add a Dried bay leaf and cinnamon stick brief stir
and then the chopped onions go in foreign For about three to four
minutes and then add carrots Stir for 2 minutes and then it's time to add
the chicken I have used boneless skinless Chicken thighs which I have cut into bite
size pieces you can even use boneless lamb Stir the chicken till all the moisture that comes
out from the chicken dries up and the chicken gets This creamish look on it now I will be adding
the spice paste along with a teaspoon of salt Fry everything on medium heat for about four to
five minutes or until the turn fragrant [Music] Then add the nut paste [Music] Next add 700 mL of chicken broth you can also
add water if you do not have chicken broth on Hand or maybe a chicken stock cube in the water
will also give some added flavors once the soup Comes up to a boil cover it on low heat and
let it simmer away for 25 minutes if you are Using chicken thighs or for an hour if using
lamb after 25 minutes lift off and here comes In more goodness that is thick coconut milk
I know some of you do not like coconut milk If you are a coconut hater then you can even
use cooking cream after all you are the boss Of your kitchen cover it again on low heat for
5 minutes after 5 minutes do a taste test and Add more salt if required add a good amount of
lemon juice and immediately switch off your stove Do not forget to take out the bay leaf and the
cinnamon stick before serving and what are you Doing boombe you can't have rice with soup well
this recipe calls for cooked rice sitting at the
Bottom of your soup bowl waiting to be soaked
with a delicious peppery broth call it a curry Or whatever you choose to call it this soup is
known as the mulligatawny soup bye bye [Music]
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