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Mulligatawny

4/5 from 1 Customers

The name mulligatawny derives from the Tamil ‘molo tunny’ or pepper water, a south Indian dhal spiced with tamarind and black pepper or chilli.

25 minutes

1 hour 20 minutes

1/5

Also works a treat with: Diced root veg

Book: Curry Legend World Tour (p156)

Goes great with: Naan bread or chapatis

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The name mulligatawny derives from the Tamil ‘molo tunny’ or pepper water, a south Indian dhal spiced with tamarind and black pepper or chilli.

During the British Raj it was made by Indian cooks for their colonial employers, so it became a fusion of the spiced ‘molo tunny’ and a traditional British soup.

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

1 hour 20 minutes

1/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Chicken

Main Ingredient

Green Veg

Main Ingredient

Pulses

Main Ingredient

Root Veg

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Mild

Meal Taste

Rich

Origin

Popular Style

European

Country

UK

  • 2 chicken legs - skin removed
  • 1 small onion - finely chopped
  • 2 sticks of celery - finely chopped
  • 1 large carrot - peeled and finely chopped
  • 2 cloves of garlic - finely chopped
  • 10g bunch of parsley or coriander - finely chopped
  • 1 lemon
  • 20g butter
  • 75g red lentils
  • 75g basmati or standard long grain rice

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Product Rating (1):

4/5

On a Wednesday we normally have curry and therefore Thursday is Mulligatawny soup day for lunch. This is a super recipe. It sounds like it will be heavy with rice and lentils but the lemon juice and coriander really make it very tasty. I didn’t have chicken legs so used chicken thighs. Given the lack of tasty goodness from the bones I added a chicken stock cube and a half tsp of salt. It’s not too hot chilli wise which is great, you can always add more chilli but can’t take it away. I added a couple of slices of fresh chilli (big ones so not over powering) which were really nice. Roti Paratha. YES! I love paratha- more straight forward to make than you think but I probably added to much oil to the rotii. Still tasted great though! :-).

Yum - what a delicious, warming lunch! Those Roti Paratha look amazing, and they really are lovely and simple to make too. So glad you enjoyed this!

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