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Mulligatawny soup in a different variation
Published On: 14 May 2004
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Coriander Seeds
tamil: Kothamalli / Varakothamalli
malayalam: Kothamalli / Malli
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Heat butter in a large pot on a medium-high heat.
Add onion, garlic, ginger and jalapeno.
Cook, stirring, until browned for about 12 mins.
Lower the heat to medium.
Add coriander, cumin and turmeric powder and cook, until fragrant, stirring, for 45 secs.
Stir in the flour and cook further for 1 minute.
Pour in the broth and bring to a boil, while whisking constantly.
Add the lentils to the thickened broth.
Lower the heat and simmer, covered, until they become very tender.
Remove from the heat and allow to cool.
When the lentil mixture has cooled, stir in the chopped coriander leaves.
Working in batches, transfer the mixture to a blender and puree, until smooth or puree with an immersion blender.
Add the puree to the pot and reheat over medium heat.
Whisk the coconut milk, lemon juice, salt and season with pepper to taste.
Divide among warm soup bowls.
Garnish with the coriander sprigs.
:- Serve immediately with the lemon wedges.
:- If making the soup in advance, adjust it`s consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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