Mulligatawny Soup Recipe

Mulligatawny Soup

Mulligatawny Soup Recipe

Mulligatawny Soup is an English soup recipe with origins in Indian cuisine. To be more precise the roots of its origin are in the Anglo-Indian Cuisine developed during the British Raj in India. The name originates from the Tamil words millagai/milagu and thanni and can be translated as “pepper water”. Many relate Mulligatawny Soup with the pepper rasam recipe as well.


1 large onion, finely chopped
2 medium-size carrots, diced
1 stalk of celery diced
4 garlic cloves, fine chopped
1 small-size potato, peeled and diced
1 medium-size tomato, deseeded and diced
1/4 Cup basmati rice
1/2 Cup pink masoor dal
1 heaped teaspoon curry powder
2 Cup vegetable/chicken stock, warm
1/4 Cup coconut milk
2 tbsp cooking oil
Salt and black pepper to taste
1 bay leaf
a pinch of turmeric powder
2 tbsp fresh coriander leaves chopped
Juice of 1 lemon


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Full recipe: Mulligatawny Soup Recipe

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