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  • Writer's pictureRoysel Dsouza

Mulligatawny Soup

Mulligatawny is the national soup of India which originated from South Indian cuisine. A soup cooked for the tropical climate. Mulligatwany is similar to a preparation called as Rasam.

Its delicious with the punch of coconut milk and starched with rice.


2 Tablespoon butter

1 medium carrot, skinned and small diced.

1 medium red onion, rough chopped

200grms tomatoes chopped

10-12 curry leaves

1 teaspoon garlic, minced

1 teaspoons ginger minced

1 cup lentils (masoor dal)

400 ml stock or (soup powder mixed with water)

100ml coconut milk

2 tbsp of cooked rice (for garnish)

Chopped coriander for garnish

Spice mix:-

¼ teaspoon chili powder

¼ teaspoon ground turmeric

¼ teaspoon cumin powder

¼ Teaspoon ground cardamom

¼ teaspoon freshly ground black pepper

Salt and black pepper to taste


1)In a large sauce pot add the butter,

2)Sauté ginger garlic along with onions and carrot for about 5 to 6 min.

3)Add the spices in a simmering flame (be careful the spices don’t get burnt)

4)Deglaze but adding the lentils and give it a good mix.

5)Keeping stirring and gently add the stock.

6)Let the lentils cook and let it simmer till the lentils are partially overcooked.

7)You’re halfway to complete the soup. Let it cool for about 10 min. W

8)With the help of a stick blender or blender puree the soup finely till pouring consistency.

9)Add little water if required.Finish the puree by adding coconut milk and season it salt and a dash of pepper.

10)Garnish with cooked rice, chopped cilantro and curry leaves.

Best recommended with a side of naan.

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