Mulligatawny Soup

Mulligatawny Soup
Print Recipe
Servings Prep Time
3-4 People 25 Minutes
Cook Time
25 Minutes
Servings Prep Time
3-4 People 25 Minutes
Cook Time
25 Minutes
Mulligatawny Soup
Print Recipe
Servings Prep Time
3-4 People 25 Minutes
Cook Time
25 Minutes
Servings Prep Time
3-4 People 25 Minutes
Cook Time
25 Minutes
Ingredients
Whole Spices wrapped in a Gauze/Muslin Piece
Servings: People
Instructions
  1. An easy hack to make the coconut water is by adding a cup of boiling water into 1/2 cup shredded coconut. Then blend it in blender for 2 - 3 minutes. Strain it very well. Discard the residue and use the coconut water
  2. In a cooker or normal pan, heat the oil.
  3. Saute onions, and garlic in it. Add curry leaves, coriander+cumin powder.
  4. Add lentil, rice, zucchini, chicken pieces, green chilies and water
  5. Make pouch of whole spices and put it in
  6. Let it cook till chicken and lentil are tender. Preferably cook in pressure cooker for 10 minutes so that you get rich broth of chicken also as can be seen in the photos
  7. Now carefully remove the pouch and chicken pieces from the lentil.
  8. Give them water wash and add this water to the lentil mixture
  9. Make sure no bone is left in lentil. If some meat is left in the mixture, that’s okay.
  10. Now blend lentil mixture well
  11. Strain the mixture well. Add water if needed and discard the left over
  12. Return this strained lentil mixture to the pan
  13. Add rest of the spices, chicken cube, coconut water, tamarind/Imli paste
  14. Cook it till it achieves the required consistency and adjust spices according to your taste Add some yellow color
  15. Serve it with boiled rice. You can also serve the chicken pieces that were taken out with the soup
Recipe Notes

This is an easy recipe for the much celebrated Mulligatawny Soup. Enjoy 🙂

Share this Recipe

Feb, 07, 2015

  Desi, Soup

0

SHARE THIS