Onions are the foundation of many

Indian dishes. Love em!



Use red apples for this recipe !

Mint Chutney adds a tasty

and colorful contrast to the soup!

Quality spices make quality food!

Lemon is healthy and delicious!

That's it! This serves 4 or more people a steaming hot bowl of delicious Indian-inspired soup. Let me know how you enjoy this recipe - or how YOU make YOUR Mulligatawny! :)

Here we have a recipe for Mulligatawny soup. This delicious soup is something of an anomaly in that it's not really an Indian soup - it's British. That doesn't stop it from being served in nearly every Indian restaurant however - but it's one of those things like Mango Chutney that while it has Indian roots or is inspired by Indian culture or cooking, is decidedly not at all authentically Indian.That being said - a nice bowl of Mulligatawny soup is delicious and always a treat, so whatever the origins may be, it's a worthwhile recipe to learn to and to pursue. The name comes from the Tamil "Milagu Tanni" which means pepper water. Not really a far stretch of the imagination if you've ever had a good bowl of it - or really, of any Indian soup.Let's get started.You will need:1.5oz of clarified butter or ghee. 1.5oz of regular butter will work if you don't have ghee.1 Apple, peeled, cored and sliced.1 Onion, large if you love onions as much as I do, otherwise medium will suffice. Dice it up!1 Small Eggplant, peeled and diced.1 Tbsp of flour. Regular, all purpose.1 Tbsp of curry powder.3 Cups of vegetable stock. Home made if possible, or else packaged is okay. LOW SODIUM.3 Tablespoons Rose Matta rice or Basmati or Jasmati rice.1 Tbsp lemon juice3 Tbsp coconut milk. If health is less of a consideration, use light cream. In a pinch, yogurt.Chutney to garnish. I suggest either my Mint Chutney or Tamarind Chutney Directions:1) Heat the butter or ghee until melted in the pan. Add in the onion, apple, eggplant, and curry powder and sautee for about 5-6 minutes until the onion is soft and translucent. Take as much time as needed to do this and do it over low heat - you don't want anything to burn, just soften.2) Mix in the flour and stir until the color changes somewhat and turns golden, about 3 minutes. Add in about half of the stock, and stick until the mixture comes to a simmer. Simmer until the mixture thickens up a little bit, about 4 minutes, making sure that the heat is kept low and nothing is adhering to the bottom of the pan. Have a taste, and add seasoning i.e. salt and pepper if needed at this point.3) Add the rest of the stock and simmer for 1/2 an hour or until soup is reduced by about half.4) Add in the rice, and keep simmering until rice is cooked - usually 10-20 minutes.5) Add in the lemon juice and coconut milk, and immediately remove from heat and serve. Garnish with chutney.