Hi, Ray here again.
Curry time is here again. The weather is turning wetter and chillier as the UK heads into autumn with winter lurking around the corner.
So I thought that testing a spicy soup recipe would be a good idea.
There are some mullitgatawny soup recipes for people to try but there is confusion as to what a mulligatawny soup actually is. Most of my Indian friends, hailing from Gujarati, Bangalore, Delhi and Mumbai have never heard of mulligatawny soup.
A couple of Google searches points to mulligatawny soup being one of those Anglo-Indian dishes that were invented by the British. The soup is a bit like a South Indian rasam and the version I chose to test this week differs from most mulligatawny recipes in that it does not contain any meat – it is basically a vegetarian soup.
If you know of the real source of this soup then you can email us and let us know.
Anyway, I chose to test a mulligatawny soup recipe.
Although there is a long list of ingredients, most curry makers would always have the majority of the ingredients. So all I needed to buy on my Saturday shopping trip were the carrot, apple, vegetable stock and fresh coriander (cilantro). I don’t suppose that I needed to buy the vegetable stock because I could have made up the stock from powdered stock but I prefer the ready-made vegetable stock that you can buy.
The recipe asks for you to do most of the cooking and then let the ingredients cool before putting them into a food processor to make a smooth soup. So I prepared the ingredients and did the initial cooking in the middle of the afternoon. I let the cooked ingredients cool for well over an hour before blending them in the food processor (the ingredients were still warm, even after this time).
I waited until the tasting team arrived before doing the final heating up and cooking phase (I cooked some basmati at the same time).
Once everything was cooked, I served up the Mulligatawny Soup in soup bowls with a side of basmati rice (you just add the rice to the bowl when you want to).
And the soup mulligatawny was good. Although it was a bit tart – maybe the recipe should have used half of the amount of tamarind. But I like the taste of tamarind so it suited me. Adding the basmati to the soup seemed to tone down the tamarind taste a little. The mulligatawny was very nice and there was a big saucepan of soup – it could probably feed 8 even though the recipe said it would feed 4-6 people. But leftover soup is not a problem as I can just heat it up the next day.
The mulligatawny soup received a taste score of 7.5 out of 10 with a spice/heat rating of “Hot”.
The obvious side to have with this dish is a couple of roti. And that’s what I will make to accompany the reheated soup tomorrow.