Best 3 Madhur Jaffreys Vegan Mulligatawny Recipes
Mulligatawny soup is a delightful and flavorful dish that has been enjoyed for centuries. Its origins can be traced back to the 18th century in South India, where it was traditionally made with chicken or lamb, vegetables, and spices. Over time, the dish has evolved and variations have emerged, including vegan and vegetarian versions that cater to different dietary preferences.
This article presents a collection of vegan Mulligatawny soup recipes that are rich in flavor and culinary creativity. Each recipe offers a unique take on this classic dish, using a variety of plant-based ingredients to recreate the authentic taste and texture of the original. From a hearty and comforting lentil-based soup to a vibrant and refreshing coconut milk version, these recipes are sure to satisfy the taste buds of vegans and non-vegans alike.
MULLIGATAWNY SOUP
Provided by Justin & Tracy
Number Of Ingredients 17
Steps:
- In a large saucepan, heat the oil until bubbling.
- Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
- Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
- Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
- Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
- Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
- Add parsley, lemon juice, cloves, sugar, and bring to a boil.
- Once it reaches a boil, bring down to simmer and add the chicken.
- Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
- Serve with warm naan bread.
VEGETABLE MULLIGATAWNY SOUP
The Tamil words milagu tannir mean "pepper-water," so it is not surprising this vegetable soup has a peppery bite. You can add 4 tablespoons of red lentils, if you so desire. The soup is fairly thick but may be thinned out with as much stock as you wish. In its thick version, it makes a very good sauce for hard-boiled eggs. Serve as a first course or a light meal with crusty bread, fried croutons or plain rice. Offer lime wedges on the side.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
- Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
- Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.
MADHUR JAFFREY'S VEGAN MULLIGATAWNY
Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!
Provided by Keee8698
Categories Lentil
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- Dry roast whole peppercorns in soup pot over medium heat until fragrant.
- Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
- Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
- Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
- Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
- Serve with cilantro garnish.
Tips for Making Madhur Jaffrey's Vegan Mulligatawny
- Use a variety of vegetables to add flavor and texture to the soup. The recipe calls for carrots, celery, and potatoes, but you can also add other vegetables such as parsnips, turnips, or sweet potatoes. - Don't be afraid to experiment with the spices. The recipe calls for a combination of curry powder, coriander, and cumin, but you can also add other spices such as turmeric, garam masala, or chili powder. - Be sure to toast the spices before adding them to the soup. This will help to release their flavor and aroma. - Use a good quality coconut milk. The coconut milk is a key ingredient in this soup, so it's important to use a good quality brand. - Serve the soup with a side of rice or naan bread. This will help to soak up the delicious broth.Conclusion
Madhur Jaffrey's vegan mulligatawny is a delicious and flavorful soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give this recipe a try.
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