Sig's Mulligatawny Soup. Add chicken stock, mix well, and bring to a boil. Cook until tender, but do not burn them. Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying.

Stir in the flour, curry, sugar, salt, pepper and mace until blended. When you try mulligatawny soup, there's no denying it's an unexpected but delicious blending of British and Indian culinary styles. The Origins of Mulligatawny Soup Indian meals are traditionally served all at once, the containers placed in the center of the table, family-style, with everyone digging in and helping themselves to the shared. You can have Sig's Mulligatawny Soup using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sig's Mulligatawny Soup

Prepare 1 tbsp of ghee (clarified butter).
You need 1 of large onion about 225 gram.
It's 5 of large cloves garlic crushed.
You need 2 tsp of ginger grated.
It's 1 of large green chilli, finely chopped.
It's 1/4 tsp of each ground cinnamon and ground cloves.
You need 2 tsp of ground coriander.
It's 1 1/2 tsp of ground cumin.
It's 4 of cardamom pods, bruised.
It's 5 of curry leaves.
It's 1 of medium carrot,chopped.
You need 1 of medium sour apple,chopped.
Prepare 1 of large potato, chopped.
You need 1 can of about 200 grams red lentils(I use brown as I prefer the flavour) drained.
It's 1 liter of vegetable or chicken stock.
It's 1 tbsp of tamarind concentrate.
Prepare 1 tbsp of fresh lemon juice.
It's 2 cup of about 500 ml coconut milk.
Prepare 2 tbsp of chopped fresh coriander.

The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. This Vegan Mulligatawny Soup has been on my favorite list for quite a few years. At some point, I fell in love with Indian food.

Sig's Mulligatawny Soup step by step

Heat the ghee in a large pot, cook the onion garlic,ginger,chilli,all spices and curry leaves in ghee until the onion has browned a little and there is a fragrance..
Add apple, carrot,potato, dhal(lentils) and cook for 15 minutes or until the vegetables are just tender.
Discard cardamom pods and curry leaves.
Blend or process the mixture. in batches until smooth,return to pan, add the tamarind,lemon juice coconut milk and garnish with fresh coriander leaves..
Make sure the soup is heated through.
I prefer smooth soups but you can puree it to more broth like texture..
Make a day ahead if you like..
You can make a chicken stock with 2 large chicken joints and add the chicken for meat eaters..

And, it's a bit surprising given that I was not exposed much of any unique cuisine growing up. It was standard American fair, meat and potatoes. Although I did love the white bean soup my mother often made. This recipe simmers chicken, apples, onion, carrots, bell pepper, and celery in broth seasoned with curry powder and cloves. Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup.