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Story of mulligatawny soup – India to Britain via Srilanka.

Story of mulligatawny soup – India to Britain via Srilanka.

Posted On 01 Sep 2022

Have you at any point thought we had the custom of soups in India ? Ancient scriptures name it as Rasa; water concentrate of lentils , vegetables and so on They were of two sorts spiced and bland which used after recovering from fever or detoxofication therapies. It ultimately depends on the persons digestive fire to picked one from them.

 

Mulligatawny is one such soup that later became well known , has an indo-srilankan contact to it. During English rule ; they were looking for some great soup , so Tamil individuals served them with lentil-pepper water which they preferred. Thus they have added coconut cream , chicken pieces and so forth to make it more rich.Mulaku is peper and tanni is water later it ended up being mulligatawny.

 

Present day mulligatawny is additionally enlivened with green chillies, pepper and even beauty peppers. It is frequently blended in with sauted and crushed vegetables like potato,onion and some vegetable broath. The flavors in this soup improves digestive fire and coconut cream reduces the additional zest and make it somewhat weighty to process. It also make it slightly oily and reduces the dryness that comes from pepper. In the event that an individual not having right hunger, individual has the choice to skip coconut cream. This is ideal in winter.
 

1.4 green chilly,

2.a cup diced onion anda

3.1/4  bell pepper

4. Cooked lentils a cup

5. 1/4 cup Mashed potato

6.Crushed pepper

7.Salt
8. Broath
9. Coconut cream

 

1-5 to be sauted in oil , add 7,8 to taste. Once cooled grind in a mixer and add enough broath to the consistency .Bring to boil and add cream at the end. Should not boil once the cream is added. If there is no mulligatawny.


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