Best 7 Mulligatawny Indian Soup Beef Recipes
Immerse yourself in a culinary journey to India with our delectable Mulligatawny soup, a harmonious blend of flavors and textures that will tantalize your taste buds. This classic Indian soup, originating in the bustling streets of Madras, now Chennai, has captivated palates worldwide with its symphony of spices, creamy coconut milk, and tender chunks of meat. Our collection of recipes offers a diverse range of Mulligatawny interpretations, each with its unique twist on this beloved dish. Embark on a flavor-filled adventure as we explore vegetarian, chicken, turkey, and beef variations, ensuring there's a perfect Mulligatawny soup for every palate. Prepare to be mesmerized by the aromatic symphony of toasted cumin, coriander, and turmeric, the warmth of ginger and garlic, and the tangy brightness of tomatoes. Let the flavors deepen as the soup simmers, infusing every spoonful with a rich and satisfying complexity. Indulge in the contrasting textures of tender meat or hearty vegetables, perfectly complemented by the creamy caress of coconut milk. Whether you prefer the classic beef Mulligatawny, the comforting chicken or turkey variations, or the vibrant vegetarian delight, our recipes guide you through each step to recreate this culinary masterpiece in your own kitchen.
Here are our top 7 tried and tested recipes!
MULLIGATAWNY (INDIAN) SOUP ( BEEF )
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!
Provided by CountryLady
Categories Roast Beef
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fry vegetables & apple in drippings until soft & beginning to lose colour.
- Stir in flour & curry and cook for 1 minute.
- Add stock, tomatoes & seasoning.
- Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
- Sieve or liquidize the soup & return to pot.
- Add minced beef & rice.
- Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
MULLIGATAWNY SOUP I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Provided by L. Peter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
MULLIGATAWNY SOUP II
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 21
Steps:
- Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g
THE BEST MULLIGATAWNY SOUP RECIPE
Steps:
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
MULLIGATAWNY SOUP
This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.
Provided by Sarah DiGregorio
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
MULLIGATAWNY SOUP
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Provided by Esther Clark
Categories Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
- Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
MULLIGATAWNY SOUP
One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too.
Provided by Noo8820
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
- Mix in the flour and curry powder; cook for a few minutes, browning slightly.
- Mix in the tomato puree. Cool slightly.
- Gradually mix in the stock until smooth. Stir to the boil.
- Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
- Liquidise soup to your preferred consistency.
- Add rice to serving bowl and pour hot soup over the top.
Nutrition Facts : Calories 472.3, Fat 29.1, SaturatedFat 19.1, Cholesterol 61, Sodium 2137.7, Carbohydrate 43.8, Fiber 5.2, Sugar 9.8, Protein 11.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
- Choose High-Quality Ingredients: The better the ingredients, the better the soup will be. Use fresh vegetables, herbs, and spices, and choose a good quality beef stock.
- Brown the Beef: Browning the beef adds flavor and depth to the soup. Be sure to brown the beef in batches so that it doesn't crowd the pan and steam instead of browning.
- Sauté the Vegetables: Sautéing the vegetables helps to caramelize them and bring out their sweetness. Be sure to cook the vegetables until they are soft but still have a little bit of crunch.
- Use a Good Quality Curry Powder: The curry powder is one of the most important ingredients in this soup. Choose a curry powder that is fresh and has a good balance of spices.
- Add the Coconut Milk: Coconut milk adds a creamy and rich flavor to the soup. Be sure to use full-fat coconut milk for the best results.
- Simmer the Soup: Simmering the soup allows the flavors to meld and develop. Be sure to simmer the soup for at least 30 minutes, or longer if you have time.
- Serve with Rice or Naan: Mulligatawny soup is traditionally served with rice or naan. You can also serve it with a side of yogurt or chutney.
Conclusion:
Mulligatawny soup is a delicious and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. If you are looking for a new soup to try, I highly recommend mulligatawny soup.
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