Mulligatawny Soup Recipe: The Fresh Fusion Appetizer For You

Total Time: 35 m

Preparation Time: 10 m

Calories: 377

Servings: 3

Mulligatawny Soup is the fusion appetizer dish with its origin into the Indian cuisine. "Mulligatawny" originates from the Tamil terms mullaga & could be mean as "pepper-water". Try the delectable soup prepared from basmati rice, coconut milk, tamarind pulp & bay leaf. This is ideal to have before the dinners over occasions such as birthdays and anniversaries. Enjoy this soup in winter days with your dear ones.

Ingredients for Mulligatawny Soup:

Coconut milk - 3/4 cup

Basmati rice - 3 tbsp

Ginger - one inch

Powdered turmeric - one tsp

Cumin powder - one tsp

Ghee - 2 tbsp

Leaf - one bay

Tamarind paste - 2 tbsp

Crushed black pepper  - 1/2 tsp

Split toor daal - 6 tbsp

Garlic - two cloves

Red chilli powder - one tsp

Coriander powder - one tsp

Black pepper - 1/2 tsp

Large well chopped onion - one

Salt - one pinch

Garam masala powder - 1/2 tsp

Boiled basmati rice - one tbsp

How to prepare Mulligatawny Soup:

Step 1) Soak the rice and lentils into water.

Step 2) Grind ginger, garlic, turmeric powder, coriander powder, cumin powder, red chili powder & peppercorn to the paste.

Step 3) Heat ghee into a vessel, add chopped onions and bay leaf. Sauté for one minute on the high heat. Have soaked rice and dal. Combine & then have the ground paste & some water. Combine & have little salt.

Step 4) As the soup comes for a boil, close & cook until the dal and rice is done. Now strain & bring the soup for the boil again.

Step 5) Add coconut milk, tamarind pulp & stir. Add garam masala powder & combine properly. Boil for some time and then have crushed pepper corns.

Step 6) Garnish it with boiled rice & then serve it hot.