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Mulligatawny Soup recipe

Mulligatawny Soup recipe

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This aromatic Anglo-Indian soup is a curry house staple; why not try it homemade? The name mulligatawny comes from two Tamil words meaning 'pepper' and 'water'. How peppery you make it is up to you!

1315 people made this

IngredientsServes: 6

  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 50g (2 oz) butter
  • 1 1/2 tablespoons plain flour
  • 1 1/2 teaspoons curry powder
  • 1L (1¾ pints) chicken stock
  • 1/2 apple - peeled, cored and chopped
  • 4 tablespoons basmati rice
  • 1 skinless, boneless chicken breast fillet - diced
  • salt and freshly ground black pepper to taste
  • 1 pinch dried thyme
  • 100ml (4 fl oz) double cream

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Sauté onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes. Add chicken stock, mix well and bring to the boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.
  3. Stir in cream and serve.

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Reviews & ratingsAverage global rating:(1732)

Reviews in English (1280)

by Isa

Used different ingredients.Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old ate it all asking for more...definitely double the recipe, or triple and freeze. Thank you so much! UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavour) and I cut the apples in larger cubes coz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD!-24 Jul 2008


Altered ingredient amounts.Really delicious! As is, a rich, decadent first course/starter. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brown rice to the soup, rather than uncooked white rice, because I had a lot of extra in the fridge. I also minced the apple, so my cooked-fruit-shy husband wouldn't notice. He didn't have a clue! Updating my review here: I have since made this chunkier and another time pureed. We like it best either pureed or very finely chopped.-24 Jul 2008

by fingers77

Delicious recipe. The only change I made was I grated the apple with a cheese grater instead of chopping it. The apples melted right into the soup and the soup was gorgeous.-24 Jul 2008

Recipe: Delicious Mulligatawny Soup

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As you can see, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to mulligatawny soup recipe. To make mulligatawny soup you only need 20 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Mulligatawny Soup:

  1. Take 1 cup of split pigeon peas/toor dal.
  2. Prepare 100 gm of butter/oil.
  3. Take 2 of carrots diced finely.
  4. Take 1/2 cup of beans finely chopped.
  5. Use 1/2 cup of onions finely chopped.
  6. Take 1/2 cup of peas.
  7. Use 1/2 cup of chopped tomatoes.
  8. Use 1/3 cup of chopped potatoes (optional).
  9. You need 1 of small red apple, de-skinned and chopped.
  10. You need 1 tbsp of minced garlic.
  11. Take 1 tbsp of turmeric powder.
  12. Prepare 1 tsp of chilli powder.
  13. Get 2 tsp of garam masala powder.
  14. Use 1 tsp of cumin powder.
  15. You need 1 tbsp of coriander powder.
  16. Take To taste of salt.
  17. Prepare 1 pinch of sugar.
  18. Prepare 1 cup of approx 200ml coconut milk.
  19. You need As needed of chopped coriander and chilli flakes for garnish.
  20. Get As needed of sour cream to serve on top.

Steps to make Mulligatawny Soup:

  1. Wash the lentils very well and keep aside..
  2. Heat a large pot with butter or oil and when melted, add chopped garlic..
  3. Stir quickly and when they start turning golden, add the chopped onions..
  4. Let the onions start turning translucent. Now add the rest of the chopped vegetables, except tomatoes, and mix well..
  5. Add turmeric, chilli powder, coriander and cumin powders..
  6. Once the vegetable start sweating, add the washed lentils..
  7. Season with salt, sugar and garam masala powders..
  8. Now add 2 cups of water, vegetable stock or broth..
  9. Bring to a simmer and cover with a lid. Keep stirring once every 5 or 6 minutes, until the lentils have turned soft and vegetables are cooked..
  10. The water will have been soaked up by the lentils add some more water and the coconut milk. Stir and check salt/seasonings..
  11. Your mulligatawny soup will be ready in about 20 mins. The soup should not be runny, but on the thicker side. You can also make this in the pressure cooker, but dal should not become mushy..
  12. Serve hot with rice, or bread..

If you find this Mulligatawny Soup recipe helpful please share it to your close friends or family, thank you and good luck.

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Delicious! I increased the coconut milk and like others, added: carrots, potatoes, jalapeño, red and green bell pepper, leftover thanksgiving turkey and an apple.

I have used this recipe as the base for a vegetarian Mulligatawny a few times. Additions include a tablespoon or two of grated ginger root, cubed up potato or two, extra carrot, a can of diced unsalted tomatoes, the diced flesh of two or three green apples and a good handful of chopped flat-leaf parsley. Once it's cooked through, I fish out the bay leaves and take the immersion blender to it and leave it a bit chunky.

Made it true to recipe except I boiled 3 bone in chicken breast in the chicken broth removed the chicken and trued up the chicken broth to 8 cups. After pureeing the soup had the consistency of baby food and was very heavy. The recipe seems to have way too many lentils. If I make again I will cut lentils in half or leave them out all together. It looked nothing like the soup in the picture.

Excellent. Gave it 4 stars even though I changed the recipe after reading reviews. I think if you've eaten Indian food before you could make substitutions based on your own tastes and what you have in the pantry. It's a very forgiving recipe. Here are my notes: -use slightly less than 2 cups lentils and add salt and pepper to these when adding -use tagine (Moroccan spices) (William Sonoma) in place of garam masala along with couple shakes nutmeg and small amount of ground cloves -use tamarind sauce in lieu of apples -add 2 carrots -add a few shakes of tabasco -keep adding lemon juice to offset sweetness of coconut -easier to use an immersion blender Next time: omit chicken and substitute vegetable broth to make a vegetarian version

I agree with others who suggest using the holy trinity (onions, carrots, and celery) as well as 1 apple. I also sear boneless chicken breast in the soup pot first. Season both sides with salt, pepper, and turmeric. The sear leaves fond in the pan on which to build the flavor. Remove the breasts (they will be rare in the middle) and cut the meat to add later when the recipe calls for it. Then build the vegies in the fond.

I just made this, and have not yet gotten to the chicken or even the coconut milk, which I WILL add . VERY thick and definitely too much dal, so I will make it again but use less than 1 cup of dal. However, the flavors are delicious and more interesting than some of the Mulligatawnys that I usually make.

I substituted Moong Dal for the Red Lentils. 2 CUPS was way too much. Made the recipe last night. I used an immersion blender and the consistency was like mashed potatoes. I added an additional 4 cups of broth and it was still like paste. I think 1/2 cup of lentils might be appropriate. Another reviewer commented on the spices being off. With the additional broth that I added, it was definitely "off." Tried proportioning in some more spices and it didn't really help. I think this has a potential to be a good recipe, but I am not sure that I would make it again.

I would either leave the lemon juice out or cut in half. Maybe try orange juice instead. The lemon left my mouth feeling puckered. I would also use coconut cream instead of milk--the milk was too watery for me. But the spice blend was great. Oh, and it needs some other vegetables maybe, just to give it an extra bit of oomph.

Very happy with how it turned out. I added some diced carrot and apple and 3 sliced serrano chiles. I didn't blend it, it was already thick, and cooked the rice in it with the lentils. Added cilantro at the end. It was a nice way to use up leftover roast chicken. a change of pace from the usual chicken soup.

I added apple, carrots, and celery. I used 2 tbls of garam masala instead of adding tumeric and coriander. I wish I had followed the recipe in regards to spice. Other than that, I really like the addition of apple. Other problem is that this is a really ugly soup.

Oh, and also, I would definitely call this a stew vs. a soup.

Just okay. Perhaps it was the fault of the proportions in my particular garam masala blend, but it tasted way too clove-y to me. Next time Iɽ use either less or replace with curry.

I didn't love this, didn't hate it. I thought the spices were fine. I didn't taste the lemon, though. I didn't really like the pureed soup over only rice & chicken if pureed, I think it would be better *without* the rice & chicken.

This soup is so delicious. maybe my favorite soup ever. I think it would be great with apples/carrots added. I love it exactly as written, with one minor adjustment. I cut the cayenne to 1/4 tsp, which gave it the perfect kick. I think the full 1/2 tsp would have been too spicy for me.

I made this without the diced cooked chicken or the rice and I loved it! Complex and nicely spicy.

This is delicious! Anyone who finds this bland is using poor quality spices. This is the first time I have made Mulligatawny soup without an apple and I didn't miss it at all. I didn't bother to blend the soup as it was thick enough on it's own. I loved the lentils! It's a keeper for me.

So tasty especially after a few additions of carrots, celery and apple to the onion. The apple particularly added a nice touch. I also halved the coconut milk.

I chose to go with the vegetarian version from a previous reviewer. here's what I did: -added celery, carrots, and green bell pepper when cooking veggies (all chopped fine in food processor with onion and garlic) -I didn't have garam masala or tumeric so I used one jar of Masala Simmer Sauce from Trader Joe's and put that in with the veggies after they were cooked, added a little curry powder with spices -used 2 boxes of vegetable broth from Trader Joes's - low sodium -I used one can light coconut milk from Trader Joe's -didn't puree in food processor - too much work! -I cooked 2 cups of brown long grain rice and just put that in with the soup Great texture and taste! Great for a snowed in night in ATL!

This soup is awesome. I've made it several times - my husband and I just love it. We used about 4 shredded chicken breasts and brown rice to make it a bit heartier. This recipe is a staple in my repertoire. As an aside - the Spice House has the best quality spices.

Great soup. It made a lot, so I took the leftovers to work and heated it in a crockpot to share. It was a hit. Made it exactly as directed at first, then with the leftovers I added sauteed bell pepper, carrots, and celery. Even my 2 and 5 year olds loved it.

For a healthier and vegetarian twist: 1. Omit the chicken and coconut milk. 2. Add 6 medium-sized carrots, chopped. 3. Add 6 celery stocks, chopped. 4. Add the carrots well before the celery, and cook until both are lightly tender. Then blender leaving some texture to your preference.

This one knocked outta da park! It was my first time cooking with garam masala, so, I would think it was a natural ɿour forker' because of that. What a wonderful spice it is--earthy, but florid in aroma at the same time. Sweet but pungent and savory to taste. I have wanted to try my hand at Mulligatawny soup for some time now since having it in a restaurant. It was absolutely delicious. We halved the cayenne pepper to 1/4 t. and added a handful of some 𧮫y like' carrots we had in the house after mincing them in a food processor. Speaking of which, I would recommend a food processor over a blender for pureeing. I think you can get by with just the 1/4 t. cayenne unless you really are pursuing heat, but I think that would detract from the other flavors in this wonderful soup. Loved it!

This was super easy and good, but didn't really remind me of a true mulligatawny. It was more a a light lentil stew with good flavors. I'll make it again, but will definitely double the spice and add carrots.

Rounded the tablespoons/teaspoons on the spices, since we like heat. Browned the chicken breasts in olive oil with a little garlic and a 1/4t dusting of garam masala. Did not puree soup, based on recommendations. Served over basmati brown rice. Lovely recipe: this one's going in the regular rotation.

Very hearty, tasty, warming soup. Great for cold winter days. I agree with others that no further pureeing is needed as Red Lentils are very tender. Next time, I will use no or less cayenne as it is a tad too hot for me. I like spicy, but not overpowering. Added a bit of Chinese Five Spice too.

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Turkey Mulligatawny Soup

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The spices in this mulligatawny, a rich Indian soup flavored with curry and garam masala, will help you wake up from your post-Thanksgiving coma. We substitute leftover turkey for the more traditional chicken and finish the soup with creamy coconut milk and cilantro.

Game plan: You’ll need to make the garam masala and turkey stock before you begin.

This recipe was featured as part of our Thanksgiving Leftovers photo gallery. See our other favorite ways to use Thanksgiving leftovers.

Tips for Christmas


  1. 1 Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes.
  2. 2 Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes.
  3. 3 Slowly add stock or broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes.
  4. 4 Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes. Stir in lemon zest, if using, and season with additional salt and freshly ground black pepper as desired. Ladle soup into bowls, garnish with cilantro, and serve.

Beverage pairing: Hecht & Bannier Vin de Pays des Côtes de Thau Syrah Rosé, France. Syrah and Indian spices typically go well together, but a deep, red wine would probably overwhelm the soup. The solution is a Syrah rosé, which still possesses some of the savory/sweet fruit of the grape, while delivering it in a rounder, mellower package.

Madhur Jaffrey Mulligatawny Soup Recipe

Mulligatawny Soup is a classicly Indian dish with British influence. This recipe is a take on one by Madhur Jaffrey, the famous Indian-born actress, food and travel writer, and television personality, that was intended to be a vegetarian recipe. You can easily convert this recipe to Jaffrey’s vegetarian Mulligatawny Soup by subtracting the chicken, and substituting chickpeas for the chicken, and vegetable broth for the chicken broth.

This is a recipe that really makes the house smell great, and it’s one that is relatively simple to perfect in just one or two tries. The curry, garlic, onions, and various flavor profiles really come through this Indian/British classic.


One half-pound of cooked chicken, finely diced or shredded

Medium onion, finely chopped

Half of a tart apple (about ¼ cup’s worth), peeled & finely chopped

¼ cup carrot, very finely chopped

¼ cup celery, very finely chopped

2 Serrano chili peppers, finely chopped

1 tablespoon parsley, chopped

salt & ground, black pepper, to taste


In a large saucepan, heat the oil until bubbling.

Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.

Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.

Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.

Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.

Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).

Add parsley, lemon juice, cloves, sugar, and bring to a boil.

Once it reaches a boil, bring down to simmer and add the chicken.

Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.

Mulligatawny soup

In Tamil, mulligatawny translates to "pepper water", which is an apt description for this popular spicy soup of Anglo-Indian origins. In his recipe, Peter Kuruvita flavours the soup with a stock made from prawn heads, although there are many variations. For a vegetarian option, omit the prawn and add lentils. Chicken is another popular addition, as is rice, to bulk it up.



Skill level


  • 2 tbsp oil
  • 1 sprig curry leaves, leaves picked
  • 2 garlic cloves
  • 2 onions, 1 finely diced, 1 finely chopped
  • ¼ tsp fenugreek seeds, roasted
  • 1 tsp chilli powder
  • 2 tsp black peppercorns, ground
  • ½ tsp roasted cumin powder
  • ½ tsp roasted fennel seeds, ground
  • 1 pinch saffron
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 2 carrots, finely diced
  • 1 eggplant, finely diced
  • 1 tomato, finely chopped
  • 1 lime, juiced
  • 15 prawn shells (approximately)
  • 1 sprig curry leaves
  • 1 garlic clove
  • 1 small green chilli
  • 1 small red chilli
  • 2 cm piece ginger, roughly chopped
  • 2 onions, roughly chopped

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the stock, fill a large pot with approximately 2 litres of water and add the prawn shells, curry leaves, garlic, chillies, ginger and onion. Bring to the boil and simmer for 15 minutes.

Meanwhile, heat the oil in a separate pot and add half the curry leaves, the garlic, finely diced onion and spices. Fry until fragrant, being careful not to burn, and then add to the prawn stock. Increase the heat, bring to the boil and then reduce to a simmer, stirring occasionally. Cook for a maximum of 20 minutes.

In the pot used to fry the spices, heat the extra oil. Don’t wash the pot out. Add the carrot, eggplant, tomato and finely chopped onion and gently fry for 4-5 minutes. Add the remaining curry leaves and stir to combine.

Remove the stock from the heat and strain into the vegetable mixture. Bring to the boil and season to taste. Then add the lime juice.

Mulligatawny Soup

Mulligatawny soup is sweet, savory, and spicy. It’s a creamy soup that also happens to have texture. Even though many people think that Mulligatawny soup is an Indian recipe, it’s actually not. Mulligatawny soup is an Anglo-Indian dish, meaning it has both Indian and English roots.

You might be wondering how that happened. I’ll tell you (obviously). Here’s the simplified version of Mulligatawny soup’s complicated past:

Mulligatawny soup started out as an Indian recipe. Mulligatawny is actually a Tamil word that means “pepper-water.” Like the description, this dish was a very thin and spicy lentil broth typically served overtop rice. Definitely a far cry from the thick and creamy version you might be accustomed to.

When Britain ruled over India (1858-1947), the British are said to have wanted a soup. There wasn’t really a concept of a “soup” course in India before this time, so Indian cooks/servants came up with a heartier version of their “pepper-water” to satisfy them.

While my Mulligatawny soup clearly isn’t authentic, because, what is authentic Mulligatawny soup? I can tell you this… my version of Mulligatawny soup is brilliant. It’s flavorful and exciting. It’s sweet and savory and spicy and comforting and all the things that a good soup should be. It’s thickened with vegetables – not lentils – and so it’s legume-free too, though you can always add red lentils to this if you’d like.

This is one of the many delicious recipes in my eBook, South Asian Persuasion so if you’re looking for healthy paleo-friendly recipes with a lot of flavor then be sure to check it out!

When making this, you can either cook and cut up the chicken breasts yourself or you can use rotisserie chicken. There’s a lot going on in this recipe with ingredients and I want it to be as easy as possible for you so you can focus more on getting this in your belly and less on working so hard in the kitchen.

It’s important to roast all of the vegetables so they can help bring out as much flavor in this mulligatawny soup recipe as possible before adding in the curry and apples.

If you add the apples in too early to the soup they’ll get mushy, so don’t do it! Also if you want to use our own homemade curry, have at it!

Almond milk may seem like a very 21st-century phenomenon, but Wyvern believes a homemade version, produced by soaking flaked almonds in milk and then pounding them until smooth, is vital to a good mulligatawny, though he concedes “cocoanut milk” may be substituted. Kochhar and Stein both prefer the latter, and Sahni rounds things off with double cream, which, like Wyvern’s optional egg yolks, is pronounced too rich by the testers. My testers come down in favour of the more subtle sweetness of the almonds, but feel free to use the same amount of coconut milk if you’d prefer.

Serve with flatbreads, or rice, and a heap of coriander to brighten things up – like most of the most delicious foods, mulligatawny is unapologetically brown.

Felicity Cloake’s perfect mulligatawny – with corriander and a citrus twist. Photograph: Felicity Cloake for the Guardian

2 tbsp ghee or coconut oil
1 onion, finely sliced
1 carrot, diced
1 parsnip, diced
1 celery stick, diced
4 garlic cloves, crushed
2 tbsp finely grated fresh ginger
½ tsp Madras curry powder
½ tsp cayenne pepper
1.5l good-quality chicken stock (or vegetable if preferred)
1 boneless, skinless chicken thigh (optional)
150g masoor dal (split orange lentils)
4 tbsp flaked almonds
100ml hot milk or water
1 tbsp lemon juice
1-2 tbsp mango chutney (optional)
Small bunch of coriander, roughly chopped, to serve

Heat the fat in a medium saucepan over a medium heat and add the onion. Cook for about five minutes until soft and golden, then add the carrot, parsnip and celery and cook for another five minutes then scoop out a spoonful and set aside.

Add the garlic and ginger and cook for a minute or so, then add the curry powder and cayenne pepper and stir for a minute. Pour in the stock, add the chicken and dal, bring to the boil, then turn down the heat, cover and simmer for 35 minutes. Meanwhile, soak the almonds in the hot milk or water.

Remove the chicken from the pan. Blitz the soup with a hand blender until smooth, then whizz the almonds to a puree and whisk them into the soup. Add lemon juice and salt to taste, then stir in the chutney to taste if you would prefer it sweeter. Pull apart the chicken into strands and stir into the soup along with the reserved vegetables.

Divide between bowls and garnish with coriander.

Mulligatawny: a recipe that deserves relegating along with the Raj, or one of the few good things to have come out of Britain’s colonial past? Are you one of the few people keeping it on Indian restaurant menus – and which other Anglo-Indian favourites would you recommend to other readers?


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