Oneeda's Kitchen Blog

Mulligtawney Soup

Posted on: March 19, 2010

Coconut milk ½ cup
Lemon juice 2 tsp.
Curry leaves 6 – 8 nos.
Ginger 1 tsp.
Garlic cloves 3 – 4 no.
Cinnamon ½ stick
Coriander seeds 1 tsp.
Cumin seeds 1 tsp.
Fennel seeds ½ tsp.
Fenugreek seeds ½ tsp.
Oil 1 tbsp.
Black peppercorn 1 tsp.
Gram flour 1 tbsp.
Salt As per.


1. Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into a fine paste.
2. Heat oil, add Gram flour, cook for some time and then add ground masala. Cook for few more minutes.
3. Add 850 ml. water (3 ½ Cups) and curry leaves. Cook till you get a thick consistency.
4. Add Coconut milk, lime juice and salt.
5. Strain through muslin cloth and serve hot.

Note: The literal meaning of Mulligtawney is Mullig – Pepper and Tami – Water i.e. pepper water. However there are quite a few recipes of this soup. Chef Kapoor personally relishes this recipe as this has a delectable flavor of coconut milk with all the essence of aromatic herb and spices.


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