Authentic Mulligatawny Recipe England, Europe

Name: Vegetable Mulligatawny Soup
Prep time: 25 min
Cook time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 1 tsp whole black peppercorns; 2 tbsp whole coriander seeds; 1 tsp whole cumin seeds; 1/2 tsp whole fennel seeds; 1/2 tsp ground turmeric; 1/4 tsp cayenne; 1 1/2 tbsp chickpea flour; 4 to 5 cups (1 - 1.25 L) vegetable stock (bouillon cubes may be used here); 2 small potatoes (8 oz/240g), peeled and diced; 2 medium carrots, peeled and sliced; 2 small turnips (8 oz/240g), peeled and diced; 12 fresh curry leaves or 8 fresh basil leaves; 2 garlic cloves, peeled and coarsely chopped; 1 medium onion, coarsely chopped; 1 tbsp peeled and finely chopped fresh ginger; 1 (14 oz/400g) can coconut milk; 1 1/4 tsp salt, or to taste; lime wedges for serving

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Introduction & history

Derived from Tamil words miḷaku-taṇṇīr, which stands for pepper-water, this hot and spicy soup is a beautiful evidence how two different cultures — in this case, Indian and British — can intertwine to create an exceptional dish. Originated in India and perfected by the British, mulligatawny started as a modest, vegetable-based and abundantly spiced broth intended to be served with rice. Nowadays, the base for mulligatawny is chicken, veal, or even mutton stock with curry as a predominant spice, garnished by pieces of meat, onion, celery, apples, almonds, lentils, chickpeas, and cream — the latter can be substituted with coconut milk or yogurt for a fresher taste. The best thing about mulligatawny is its versatility – it can be as spicy and as dense as you like, and it can serve both as an appetizer and as a full meal.

Authentic Mulligatawny Recipe England, Europe

Introduction & history

Main ingredients