Mulligatawny Soup

by AnjaliP
Mulligatawny soup - Mulligatawny Soup
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Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Oil - 2 tbsp
  • Ginger root(crushed) - 1 tsp
  • garlic(crushed) - 1 tsp
  • Onion(large sliced) - 1 no
  • Gram flour(Kadalamavu) - 2 tbsp
  • Green apple(peeled & diced) - 1 no
  • Curry powder - 1 heaped
  • Turmeric powder - ¼ tsp
  • Tomatoes(medium, peeled & diced) - 2 nos
  • Bay leaf(Karuka ela) - 1 no
  • Ground black pepper - 1 tsp
  • *Vegetable Stock - 3 cups
  • Boiled rice – 1(optional) - 2 tbsp
  • Lemon Wedges -
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Oil - 2 tbsp
  • Ginger root(crushed) - 1 tsp
  • garlic(crushed) - 1 tsp
  • Onion(large sliced) - 1 no
  • Gram flour(Kadalamavu) - 2 tbsp
  • Green apple(peeled & diced) - 1 no
  • Curry powder - 1 heaped
  • Turmeric powder - ¼ tsp
  • Tomatoes(medium, peeled & diced) - 2 nos
  • Bay leaf(Karuka ela) - 1 no
  • Ground black pepper - 1 tsp
  • *Vegetable Stock - 3 cups
  • Boiled rice – 1(optional) - 2 tbsp
  • Lemon Wedges -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil in a vessel.
  2. Add ginger and garlic and sautT for 2 minutes.
  3. Add the onions and sautT until the onions are transparent.
  4. Add the gram flour, apple pieces, curry powder, turmeric powder, tomatoes, bay leaf, black pepper and veg stock.
  5. Bring to a boil, cover with a lid and lower the flame.
  6. Simmer for 45 minutes.
  7. Process in a blender or pass through a sieve.
  8. Add the rice(if using it).
  9. Stir well.
  10. Garnish with lemon wedges.
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