Mulligatawny soup

Mulligatawny soup is a spicy, and delicious vegetable soup popular in India.

Recipe

Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces;

• Add to this a quart of stock or water, and boil till the vegetables and onions are tender;
• Then rub the whole through a wire sieve and add a brimming teaspoonful of captain white’s curry paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water;
• Thicken the soup with a little brown roux.

Spiciness

• Some people would consider this soup too hot;
• if so, less curry powder can be used or more water added.

Mulligatawny Soup (Pepper Water Soup)

Without curry paste

• If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan.
• If you have no sour apples, a few green gooseberries are a very good substitute. 

Serve with rice

• Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.

This article is a stub. You can help WikiMD by registering to expand it. Editing is available only to registered and verified users. WikiMD is a comprehensive, free health & wellness encyclopedia.