Mulligatawny soup is one of the most beloved dishes in Indian cuisine. It’s a warm, fragrant, and satisfying meal that brings together the rich tapestry of flavors that define the subcontinent’s culinary tradition. With a name that means ’pepper water’ in Tamil, Mulligatawny was originally a spiced broth, which evolved over time into a hearty soup that can include a variety of vegetables, meat, and legumes. It’s the perfect blend of spice, tang, and comfort all in one bowl, and it has been loved for centuries in India.
Mulligatawny is not just a soup; it’s an experience. The complexity of the spices and the warmth of the flavors can turn a simple meal into a memorable occasion. Whether you’re looking for a vegetarian option, a hearty meat-based version, or something that strikes a balance between both, Mulligatawny is adaptable and universally loved.
This recipe brings together all the traditional ingredients, while offering tips and variations to make it your own. So, get ready to explore this mouthwatering classic!
Indian Soup Mulligatawny Recipe
This is the traditional recipe for a hearty and flavorful Mulligatawny soup that you can easily prepare at home. It balances earthy spices with the brightness of fresh ingredients and a touch of cream to give the soup a rich, velvety texture. Here’s everything you’ll need to create this aromatic dish.
Ingredients Needed
To make Mulligatawny soup, you’ll need the following ingredients, many of which are pantry staples in Indian cooking:
- Olive Oil or Ghee: 2 tablespoons (Ghee will add a richer flavor, but olive oil works fine too)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Carrot: 1 medium, peeled and diced
- Celery: 2 stalks, diced
- Green Apple: 1, peeled, cored, and chopped (adds a touch of sweetness)
- Lentils (Red or Yellow): 1/2 cup, rinsed
- Chicken or Vegetable Broth: 4 cups (depending on your protein preference)
- Coconut Milk: 1/2 cup (optional, for added creaminess)
- Canned Tomatoes: 1 can (14 oz) crushed or diced (adds tang)
- Curry Powder: 1 tablespoon (a pre-mixed spice blend; if you prefer, you can make your own)
- Ground Turmeric: 1/2 teaspoon (this adds warmth and color)
- Ground Coriander: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Cinnamon Stick: 1
- Cloves: 2-3
- Bay Leaf: 1
- Salt and Pepper: To taste
- Lemon Juice: 1-2 teaspoons (adds tanginess to balance the richness)
- Fresh Cilantro: For garnish
- Cooked Chicken or Tofu (optional): 1 cup, shredded or diced, for protein (if you want to add meat)
Cooking Instructions
- Prepare the Aromatics: In a large soup pot, heat the olive oil or ghee over medium heat. Add the chopped onions, garlic, and grated ginger. Sauté for 5-7 minutes until the onions are translucent and fragrant.
- Add the Vegetables: Add the diced carrots, celery, and apple to the pot. Stir well and cook for about 5 minutes until the vegetables begin to soften. This will help develop the base flavor for the soup.
- Spices and Seasoning: Now it’s time to introduce the spices! Add the curry powder, turmeric, coriander, cumin, cinnamon stick, cloves, and bay leaf. Stir everything to coat the vegetables and let the spices bloom in the oil for about 1 minute.
- Simmer the Soup: Add the lentils, broth, and canned tomatoes to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 25-30 minutes or until the lentils are soft and the flavors are well developed.
- Blend the Soup (Optional): If you prefer a smoother texture, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until the soup reaches your desired consistency. You can make it completely smooth or leave it a little chunky for texture.
- Finish the Soup: Stir in the coconut milk (if using) for extra creaminess and simmer for an additional 5 minutes. Taste for seasoning, adding salt, pepper, or more curry powder if desired.
- Add the Final Touch: Just before serving, stir in the lemon juice to add a fresh, zesty finish. Ladle the soup into bowls and garnish with fresh cilantro.
- Serve and Enjoy: Serve hot with a side of naan or rice to soak up the flavorful broth.
Ingredient Insights
Each ingredient in Mulligatawny soup plays an important role in developing its layers of flavor. Here’s a closer look at the key ingredients:
- Lentils: The lentils are the base of the soup, providing a hearty, earthy texture that thickens the broth. They also soak up the spices, making every spoonful deeply flavorful.
- Curry Powder & Spices: These give the soup its distinct Indian flair. Curry powder is a mix of turmeric, cumin, coriander, and other spices, which gives the soup a balanced warmth without being overwhelmingly spicy.
- Coconut Milk: Not only does coconut milk contribute to the creaminess of the soup, but it also adds a subtle sweetness and helps to mellow out the strong spices. It also helps to enrich the broth.
- Apple: The apple adds an unexpected note of sweetness that contrasts beautifully with the spices, making it a unique and key ingredient that sets Mulligatawny apart from other soups.
- Lemon Juice: The acidity from lemon juice cuts through the richness of the coconut milk and helps to balance the flavors, giving the soup that fresh finish.
Expert Tips
- Adjust Spice Levels: Mulligatawny is meant to have a little kick, but you can adjust the heat level based on your preference. If you want a milder soup, use less curry powder and omit any chili flakes. If you like it spicy, consider adding some fresh chopped chilies or a pinch of cayenne.
- Use Homemade Broth: For an even deeper flavor, use homemade chicken or vegetable broth instead of store-bought. This will elevate the richness of the soup.
- Simmer Slowly: The longer you let the soup simmer, the better it will taste. Letting it sit for an hour will allow the spices to marry, making it even more flavorful.
- Add Protein: To make it more of a full meal, add protein like shredded chicken, lamb, or even tofu for a vegetarian option. You can add cooked chicken towards the end of the simmering process.
- Garnish with Toasted Almonds: For extra crunch and a bit of nuttiness, top your soup with toasted almonds or cashews. This adds a delightful texture and extra layer of flavor.
Recipe Variations
- Vegan Mulligatawny: Simply omit the chicken and use vegetable broth. Coconut milk will already add a creamy texture, so it remains rich and hearty.
- Spicy Mulligatawny: If you love spice, increase the amount of curry powder, or add fresh green chilies, jalapenos, or a dash of chili powder to the mix.
- Slow Cooker Mulligatawny: You can make this soup in a slow cooker. Simply combine all the ingredients (except the coconut milk and lemon juice) in your slow cooker and cook on low for 6-8 hours. Add coconut milk and lemon juice right before serving.
- Mulligatawny with Rice: Traditionally, Mulligatawny was served with rice, and you can add cooked rice directly to the soup for a more substantial meal.
Final Words
Mulligatawny soup is the perfect dish for when you want something hearty, satisfying, and full of flavor. It’s a wonderful way to explore Indian flavors without being overwhelmed by spice. With its balance of sweetness, tang, and warmth, this soup is sure to become a favorite in your meal rotation.
FAQs
What Is Mulligatawny Soup?
Mulligatawny soup is a traditional Indian soup made with a combination of lentils, vegetables, meat (usually chicken), and a range of spices, including curry powder, cumin, and turmeric. The soup is often served with rice, and its flavor profile can range from mildly spicy to rich and tangy.
What Are The Main Ingredients Of Mulligatawny Soup?
The main ingredients in mulligatawny soup include yellow split peas or lentils, onions, carrots, potatoes, tomatoes, garlic, ginger, curry leaves, and various spices such as cumin, turmeric, coriander, and garam masala. It can also include meat like chicken or lamb, and is typically served with basmati rice.
Is Mulligatawny Soup Vegetarian?
Mulligatawny soup can be made vegetarian or non-vegetarian, depending on the choice of ingredients. A vegetarian version typically omits meat and focuses on lentils and vegetables. To make a vegetarian version, you can also use vegetable broth instead of chicken stock.
Can I Make Mulligatawny Soup Ahead Of Time?
Yes, mulligatawny soup can be made ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld. Store the soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. Reheat thoroughly before serving.
What Spices Are Essential For Making Mulligatawny Soup?
The essential spices for mulligatawny soup include cumin, coriander, turmeric, curry powder, garam masala, and sometimes cinnamon. These spices create the aromatic and slightly tangy flavor profile characteristic of the soup.
What Can I Serve With Mulligatawny Soup?
Mulligatawny soup is typically served with steamed basmati rice or naan bread to soak up the flavorful broth. You can also pair it with a side of yogurt or a simple salad to balance the richness of the soup.
Can I Use Coconut Milk In Mulligatawny Soup?
Yes, coconut milk is often used in mulligatawny soup to add creaminess and a slight sweetness. It’s a common ingredient in many versions of the soup, especially those with a South Indian influence. If you prefer a dairy-free version, coconut milk is an excellent alternative to cream.
How Spicy Is Mulligatawny Soup?
The level of spiciness in mulligatawny soup can vary depending on the amount of chili peppers, curry powder, and other spices you use. It can range from mild to moderately spicy. If you prefer a milder version, you can reduce the amount of chili or omit it entirely.
Can I Make Mulligatawny Soup In A Slow Cooker?
Yes, mulligatawny soup can be made in a slow cooker. Simply combine the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to develop slowly and results in a rich, flavorful soup.
What Is The Origin Of Mulligatawny Soup?
Mulligatawny soup originated in South India, where the term ’mulligatawny’ is derived from the Tamil words ’millagu’ (pepper) and ’tannir’ (water), meaning “pepper water”. The British colonialists adapted the soup to their tastes, and it became popular in Western countries, particularly in the UK.