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Mulligatawny Soup

Mulligatawny Soup

7 cups stock
Grind - 1 tbsp poppy seeds, 1 tbsp gram, 1 tbsp raw rice, 1/2 teaspoon turmeric
2 cardamoms, 1 or 2 red chillies, 1/2 teaspoon cummin seeds, 1 1/2" piece ginger
1" piece cinnamon, 3 cloves garlic, 2 peppercorns, 1 tbsp coriander seeds.

2 tomatoes chopped (optional)
1 or 2 tablespoons boiled red split peas or 1 tablespoon cornflour
2 or 3 red onions
Lime juice to taste
Boiled rice 1 tablespoon per person

Brown red onions. I do it in microwave by spraying little oil in the dish.
Keep stock hot. Add all ground spices and blend. Add tomatoes. Simmer for
approximately 10 minutes. 

Add cornflour mixed in little stock or add boiled split peas. Simmer till
soup thickens. Put lime or lemon juice, rice, and onions. Ready to serve. 

In real Mulligatawny soup one adds coconut milk and little grated coconut.
But I don't add that and the family enjoys this soup without it, too.
Instead of grinding ginger, one can add small cut ginger pieces also. If you
like curry leaves, add few during the last stage.