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Vegetable Mulligatawny Soup Recipe

Vegetable Mulligatawny Soup is a popular Indian Soups and Stews
Author :
 
On :
Friday, 16 June, 2017
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 potato, chopped
  • 1/2 carrot, chopped
  • 1/2 turnip, chopped
  • 2 medium tomatoes, skinned and chopped
  • 2 tbsp - green beans, chopped
  • 2 tbsp - oil
  • 8 Curry leaves
  • 1 tbsp - garlic, finely chopped
  • 1 tbsp - ginger, finely chopped
  • 3 tbsp - onion, finely chopped
  • 2 cups - vegetable stock
  • 50 g - Coconut Milk
  • Spices:
  • 2 tbsp - cumin seeds1/4 tsp - Cinnamon powder
  • 1/4 tsp - coriander powder
  • 1/4 tsp - fennel powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Fenugreek powder
  • For garnish:
  • 2 limes or lemon, sliced
  • 30 g - boiled basmati Rice
  • How to Make Vegetable Mulligatawny Soup:

    1. Clean and dice the vegetables. Set aside.
    2. Heat the oil in a kadai, add the curry leaves, the prepared garlic, ginger and onion.
    3. Add all the spices and stir-fry for a few minutes until they crackle.
    4. Add the prepared vegetables and stir-fry for one minute.
    5. Add the vegetable stock and simmer till the vegetables are tender (about 7 mins).
    6. Do not over-boil.
    7. Mix the coconut powder in water to make a smooth paste and add it to the stock.
    8. Then add the coconut milk.
    9. Let cool for a while.
    10. Then blend in a blender or food processor to a smooth texture and strain through a sieve.
    11. Bring back to a boil in a non-stick frying pan or kadai. Season well.
    12. Slice the limes, put rice in a serving plate.
    13. Serve with the soup.




     

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