Mulligatawny Soup (version 2) Recipe Review

mulligatawny soup image

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.

mulligatawny soup image

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