Mulligatawny

Mulligatawny Recipe from Singapore - Coconut, Channa Dal, Onion, Garlic, Ginger, and More!

Region / culture: Singapore | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Mulligatawny is a flavorful and hearty soup that originated in South India but has since become popular in various parts of the world. This soup is a perfect blend of spices, meat, and coconut milk, creating a rich and satisfying dish.

History

The name "Mulligatawny" is derived from the Tamil words "milagu" meaning pepper and "tanni" meaning water. This soup was originally a simple pepper water soup served in South India. However, during the British colonial period, the recipe was adapted to include meat, vegetables, and coconut milk, creating the Mulligatawny soup that we know today.

Ingredients

1 kg of mutton
1 small coconut
3 tbsp of channa dal
1 onion
8 cloves of garlic
1 inch of ginger
1 tbsp of ground pepper
1 tbsp of whole jeera
1 tbsp of mustard seeds
1 tbsp of poppy seeds
1 tbsp of coriander powder
2 curry leaves
0.5 tsp of turmeric powder
3 green chillies
2 tbsp of oil
2 tsp of salt
2 cups of water

How to prepare

Grate the coconut and extract 1 cup of thick coconut milk and 2 cups of thin coconut milk. Peel the ginger and garlic. In a blender, grind the garlic, ginger, pepper, cumin seeds, poppy seeds, and curry leaves into a fine paste with 2 tbsp of water. Finely chop the onions and green chillies. Cut the mutton into 1-inch cubes. Roast the chickpeas on a griddle for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add the mutton and chickpeas. Bring to a boil, reduce the heat, and simmer for 30 minutes on low flame. Transfer the mutton onto a plate and strain the soup into a fresh pot, ensuring that the chickpeas strain into the soup as a thick liquid. In a frying pan, heat oil. Add onions and curry leaves, and fry for 5 minutes. Reduce the heat, add the mutton, and fry for another 5 minutes. Add this mixture to the soup. Bring to a boil, add salt, and simmer for 10 minutes. Finally, add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.

Variations

Vegetarian Mulligatawny: Substitute mutton with vegetables such as carrots, potatoes, and peas.
Lentil Mulligatawny: Add cooked lentils for a vegetarian and protein-rich version of the soup.

Cooking Tips & Tricks

Make sure to use fresh and high-quality ingredients for the best flavor.

- Adjust the amount of spices and green chillies according to your preference for heat.

- For a vegetarian version, you can substitute mutton with vegetables or lentils.

- Be careful not to overcook the mutton, as it can become tough.

Serving Suggestions

Serve Mulligatawny soup hot with a side of steamed rice or crusty bread for a complete meal.

Cooking Techniques

Grind the spices into a fine paste for a more flavorful soup.

- Simmer the soup on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use chicken or beef instead of mutton for a different variation.

- Substitute coconut milk with dairy milk for a lighter version of the soup.

Make Ahead Tips

Mulligatawny soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the Mulligatawny soup with fresh cilantro leaves or a dollop of yogurt for a pop of color and flavor.

Pairing Recommendations

Pair Mulligatawny soup with a side of naan bread or papadums for a complete Indian meal experience.

Storage and Reheating Instructions

Store leftover Mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Mulligatawny soup is rich in vitamins and minerals such as Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

Contains coconut milk. May contain traces of nuts.

Summary

Mulligatawny soup is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Mulligatawny soup is a delicious and comforting dish that is perfect for a cozy night in. With its rich flavors and nutritious ingredients, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot summer day, and I had just stumbled upon an old cookbook at a garage sale. As I flipped through the yellowed pages, my eyes landed on a recipe for Mulligatawny soup. The name intrigued me, and I knew I had to try it.

I had never heard of Mulligatawny before, but the ingredients seemed familiar - onions, carrots, chicken, and a medley of spices. The recipe called for masoor dal, a type of red lentil, which I had never cooked with before. Intrigued, I purchased the cookbook and hurried home to give it a try.

As I gathered the ingredients and started chopping vegetables, the aroma of spices filled my kitchen. The scent of coriander, cumin, and turmeric wafted through the air, bringing back memories of my childhood in India. I remembered my mother cooking elaborate meals for our family, using traditional spices and recipes passed down through generations.

I added the lentils to the pot, watching as they softened and thickened the broth. The soup took on a rich, golden color, and I knew it was ready. I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lemon juice.

As I took my first spoonful, I was transported back to my childhood. The flavors were familiar yet exotic, a perfect blend of sweet, savory, and spicy. The warmth of the soup enveloped me, comforting me like a hug from my mother.

I knew I had discovered a gem of a recipe, one that would become a staple in my kitchen for years to come. Over the years, I have made Mulligatawny soup countless times, tweaking the recipe to suit my tastes and experimenting with different variations.

I have shared the recipe with friends and family, each time passing on a piece of my heritage and culture. The joy of cooking and sharing this dish with loved ones has brought me immense happiness and fulfillment.

As I sit here, stirring a pot of Mulligatawny on the stove, I am filled with gratitude for the journey that led me to this recipe. It is more than just a soup; it is a connection to my past, a celebration of my roots, and a symbol of the love and care that goes into every dish I make.

I hope that one day, my grandchildren will carry on this tradition, passing down the recipe for Mulligatawny soup to future generations. In doing so, they will keep alive the memories and flavors that have shaped our family for years to come. And who knows, perhaps they too will stumble upon a recipe that sparks a love for cooking and a connection to their heritage, just like I did all those years ago.