Mulligatawny Soup: Tips To Make This Tamil Cuisine-Inspired Soup
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Tamil cuisine is the origin of the delicious and fragrant mulligatawny soup, which combines British and Indian flavours. "Mulligatawny" is named after the Tamil words "milagu" (pepper) and "tannir" (water), which reflects its warming and spicy qualities. Traditionally, this soup makes for a good, nourishing and healthy dinner with a wide variety of vegetables, meats, and lentils. 

Mulligatawny soup's flavour profile has been improved over time by adding ingredients, including apples, coconut milk, and different spices. Many homes choose this adaptable recipe since it can be made to fit both vegetarian and non-vegetarian tastes.

Selection Of Quality Ingredients

The soup's aromatic base is made up of fresh vegetables like celery, carrots, onions, and garlic. Whenever possible, use organic vegetables to improve its overall flavour and nutritional content.  Lentils, or even tofu used for vegetarians, are options for the protein component. Because of their flavour and softness, boneless chicken thighs are the best option when using meat. For mulligatawny soup to have a genuine flavour, fresh ground spices such as cumin, coriander, turmeric, and garam masala are necessary.

Preparation Of The Base

In a big pot, heat the oil or ghee over medium heat to begin. Chop the onions, add to the pan and cook for 5 minutes until transparent. Grated ginger and minced garlic can also be added to further the aroma. Once the onions have softened, add diced carrots and celery to the stew. After five to seven minutes of sautéing, these veggies should be soft but with some crunch. Once you’ve added your spices (turmeric, coriander, and cumin), mix them well with the vegetables.

Adding Ingredients

Once the foundation of your soup is ready, it's time to incorporate liquid and protein to make a nourishing dish. Add around 6 to 8 cups of vegetable or chicken stock, depending on the consistency you want, and bring to a slow boil. Add the lentils and any other veggies you choose (such as spinach or potatoes) at this point if you're using them as your protein source. Add cooked chicken or raw chunks to the saucepan if you want meat; make sure they are immersed in the broth to achieve equal cooking. Let everything boil slowly for 20 to 30 minutes or until the chicken is cooked through or the lentils are soft.

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Blending The Mixture

Blending is an essential step, and if you don’t do it well, it’s going to ruin your soup and turn it into lumpy instead of creamy. After everything has simmered and cooked through, purée a portion of the soup with an immersion blender right in the saucepan, leaving some chunks whole for texture. If an immersion blender isn't available, carefully pour sections of the soup into a regular blender, being careful not to fill it to the top because hot liquids can expand quickly. Blend until the desired consistency is achieved; some people want their soup creamier, while others like it chunkier.

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Serving Tips

When you have the soup to the consistency and taste you want — it's time to add the finishing touches before serving. Balance out the spicy flavour of the spices with coconut milk or cream added here for added flavour; the coconut milk or cream adds creaminess as well. Add a bit of salt or pepper to your liking before serving. As a garnish, you can add freshly cut cilantro leaves or a squeeze of lime juice per bowl. Mulligatawny soup and crusty bread go very well together.