This soup is interesting to research, it’s not technically an Indian recipe, however it was invented by an Englishman to replicate the Indian flavours. Today, this is very popular with Anglo Indian community. This is loosely translated to ‘Pepper Water’ in Tamil. This British adaptation of a south Indian Rasam or Pepper Water can be traced back to 1784 in cookbooks and other documentation. I’ve never met a recipe that has so many variations in texture and ingredients. I’ve tried to replicate this using south Indian flavours. Some recipes call for this to be blended, but I prefer my soup to be somewhat clear with a myriad of textures and flavours – try it you won’t be disappointed.
I paid respect to the original south Indian ingredients and love how it turned out – I hope you will too!
Mulligatawny Soup
Ingredients
- 1 cup Shallots
- I tsp sliced Chillies
- 1/4 cup finely chopped Ginger
- 1/4 cup finely chopped Garlic
- 1/4 cup Curry leaves
- 2 cups of cubed Beef 300 gms
- 1 tbsp Garam Masala
- 1 tbsp Cumin powder
- 1 tsp Turmeric
- 1 tsp Chilli powder
- 1 medium Tomato quartered
- 1 cup Tamarind Pulp
- 1/2 cup red lentils Masoor Dhal soaked & drained
- 1/2 cup red Kidney beans soaked overnight
- 900 ml of Beef stock Chicken stock or Veggie stock depending on your protein
- Salt to taste
- 1/4 cup diced Celery
- 1/2 cup Red Pepper
- 1/2 cup Green Pepper
- 1/2 cup Carrots
- 1/2 cup Leeks
- 1 tbsp Oregano
- 2 tsps Tomato puree
- 1 tbsp fresh cracked Pepper
- 1/2 cup cubed Apples
- 1/2 cup cooked rice
- 1/2 cup of Coconut Milk
- Chopped Coriander
Instructions
- I prefer to use my pressure cooker for this recipe, heat up some Oil and add in the Onions and Chilli to sweat
- Add in the finely chopped Ginger & Garlic and allow it to cook
- Add in the Curry leaves, but first cut them into thin strips with a scissors
- Add in the Beef cubes and all the powdered spices and saute
- Add the Tomato & Tamarind Pulp. This pulp is made my soaking Tamarind in a cup of hot water first.
- Add the Lentils and the Beans
- Add the Beef stock and pressure cook for 12 mins
- Once done open the pressure cooker and add the Celery, Red & Green Pepper, Carrots & Leeks
- Add the Oregano and Tomato puree and mix
- Allow the veggies to cook for a few mins
- Add the Black Pepper
- Finally add in the Apples, cooked Rice and finish off with Coconut Milk and Coriander.
- A little tip is using Organic coconut milk , it’s a good idea to beat it a little but first so it’s smooth in the soup.
- Some recipes call for the soup to be blended – I prefer my soup to be somewhat clear with a myriad of textures and flavours – try it you won’t be disappointed.
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