Best 2 Spicy Mulligatawny Recipes
Originating from the 18th century southern India, the spicy mulligatawny is a unique soup that has found its place in many culinary cultures around the world. It is thought to have originated in the Madras region of India and spread through the British Empire, eventually becoming a popular dish in many English-speaking countries. The name "mulligatawny" is derived from the Tamil words "milag" (pepper) and "tanni" (water), highlighting the soup's spicy and flavorful nature. This flavorful soup is a delightful blend of aromatic spices, creamy coconut milk, tangy tamarind, and a variety of vegetables. Its complexity and depth of flavor make it a favorite among those who enjoy a hearty and flavorful soup.
Let's cook with our recipes!
SPICY MULLIGATAWNY SOUP ( CHICKEN )
This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!
Provided by Engrossed
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Chop chicken into small cubes.
- Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
- Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
- Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
- Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
- Add chicken and cook for 2 minutes until it's heated through.
- Sprinkle with parsley or cilantro to serve.
Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6
SPICY MULLIGATAWNY
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired. NUTRITION PER SERVING CALORIES 236(18% from fat); FAT 4.8g (sat 0.8g,mono 1.1g,poly 2.3g); PROTEIN 18g; CHOLESTEROL 33mg; CALCIUM 42mg; SODIUM 599mg; FIBER 4.9g; IRON 1.9mg; CARBOHYDRATE 31g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fresh vegetables, herbs, and spices.
- Don't Overcook the Vegetables: Overcooked vegetables can become mushy and lose their flavor. Be careful not to cook them for too long.
- Add the Spices Gradually: Start with a small amount of spices and adjust to taste. This will help you avoid overpowering the dish with too much spice.
- Simmer the Soup Slowly: Simmering the soup slowly will help the flavors to develop and deepen. Aim for a gentle simmer, not a rolling boil.
Conclusion:
Spicy mulligatawny soup is a delicious and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Experiment with different spices and vegetables to create a soup that is uniquely yours. Whether you are a seasoned cook or a beginner, this recipe is sure to please. So grab your ingredients and get cooking!
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