Mulligatawny soup, translated literally as "pepper water", is a classic spicy brothy concoction adapted by the English during the colonial period from the ever popular rasam enjoyed all year round in South Indian homes. I have tried various versions of mulligatawny soup throughout the years since I fell in love with Indian cuisine and I never tire of it.
It is especially nourishing and cleansing when served spicy hot. For years I have been trying to replicate a particularly fiery version that I am fortunately able to enjoy from a local restaurant, but there really is no comparison with homemade versions when you have control over the quality and quantity of the spices and ingredients simmered together on your stove top. Inspired by my recent success with dal makhani — another Indian classic — I must say that I have finally arrived at a close approximation to the model I was looking to imitate and was particularly delighted how many more layers of flavor mine consisted of. I leave it to my readers to determine the authenticity of this soup - okay, so dried mushrooms are likely not included in traditional versions — but authenticity aside, your taste buds will be panting with delight.
I've used homemade sambar powder in this soup as I always have some hand because it is a beautiful compliment to not only sambars, but also rasams and many other Indian curries. Opening up a jar of spices inspired by Indian culinary genius always inspires me in the kitchen. Commercial varieties are available at any Indian grocer, but you can find my recipe here.
|Indian Mulligatawny Soup|
|Recipe by Lisa Turner|
Published on October 18, 2012
Earthy and spicy authentic flavored Mulligatawny soup with vegetables
More classic dal soups from Lisa's Spicy Vegetarian Kitchen:
Vegetable Mulligatawny Soup
Butternut Squash Sambar
Toor Dal Pumpkin Soup
Audio Accompaniment: Autechre