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Mulligatwany Soup
This Madrasi vegetable soup served on rice is made with tamarind paste and coconut milk!
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Serves

5

Cooking Time

20 Min

Meal Type

SOUP

Preparation Time

15 Min

Difficulty

Medium

INGREDIENTS

  • 2 tbsp Oil
  • 1 cup Chopped Shallots
  • 1/2 tsp Chopped Garlic
  • 1/2 tsp Chopped Ginger
  • 1tsp Chopped Green Chilli
  • 2 - 3 no Green Cardamom seeds
  • 1 Cinnamon Stick 2 Bay leaves
  • 1/2 tsp Cumin Powder
  • 1/2 Turmeric Powder
  • Balck Pepper And Salt
  • 1/2 Soaked Split Red Lentil
  • 1 Cup Grated Carrot
  • 1/2 Grated Potato
  • 1/2 Grated Apple
  • 1 Cup diced red bell pepper
  • 3 Cups Vegetable stock
  • 1 Tbsp Tamarind Paste
  • 1 Cup Coconut Milk
  • 1tbsp Lemon Juice
  • 2 to 3 tbsp Boiled Rice

PREPARATION

  1. 1

    Heat 2 tbsp oil in a pan. Add 1 cup onion shallots, 1/2 tsp chopped garlic, 1 tsp chopped green chilli and saute lightly. Add 2-3 green cardamom seeds, 1 cinnamon stick, 2 bay leaves, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1/2 tsp black pepper, salt, 1/2 cup soaked split red lentil, 1 cup grated carrot, 1/2 cup grated potato, 1/2 cup grated apple, 1 cup diced red bell pepper, 3 cups vegetable stalk and mix well. Cover the pan with lid and cook till the lentil and vegetables are cooked. Add 1 tbsp tamrind pulp and simmer for 10 minutes. Cool the mixture and blend it into smooth puree. Pour the puree into the pan and add 1 cup coconut milk, 1 tsp lemon juice. Simmer the soup and serve it with cooked rice. Garnish it with coriander leaf.
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