Mulligatawny
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.
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.
| Description | 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. |
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Product Rating (1):
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! :-).
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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!