Rich in British and Indian history, Mulligatawny is a delicious soup heady with the curried spices we love.
“The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.” —Madhur Jaffrey, author of Curry Nation (Ebury, 2012)
Mulligatawny is a rich curried soup of Anglo/Indian origins. It is an anglicized version of the Tamil (a southern Indian Dravidian language) word for “pepper water” or “pepper broth.”
It became popular with British employees of the East India Company who were stationed in India during the late 18th century. When they returned home, they brought the recipe back to England, and other Commonwealth countries, especially Australia.
One of my favorite hearty soups, perfect for cool weather, of if you’re like me… any weather.
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon garam masala, ground
1 teaspoon coriander, ground
1 teaspoon curry powder
1 teaspoon sugar
1 teaspoon turmeric, ground
1/2 teaspoon cayenne pepper
Juice of 1 lemon
1/8 teaspoon cloves
4 cups chicken stock
4 cups water
1 bay leaf
4 Roma tomatoes, chopped
1 large apple, cubed
1 medium carrot, sliced
1 medium green pepper, chopped
1/2 roasted or rotisserie Chicken, or 2 1/2 cups cooked chicken
Melt butter in a dutch oven or soup pot.
Add chopped onion and cook until tender. Add garlic and continue cooking for another minute or so. Sprinkle flour and continue to cook about another minute.
Add garam masala, coriander, curry, sugar, turmeric and cayenne. Cook until you can smell the fragrant spices, about a minute.
Gradually, add juice of lemon, chicken stock and water slowly, stirring constantly. Then add bay leaf, chicken, tomatoes, apple, carrot and green pepper. Heat to boiling; and immediately reduce the heat.
Cover and simmer until vegetables are tender, about 10 minutes. Garnish with parsley if desired. Discard bay leaf before serving.