From Colonial Tables to Your Kitchen: The Intriguing History and Unforgettable Flavor of Mulligatawny Soup!
Have there been times when you have chanced upon a dish with such a distinctive and catchy name like Mulligatawny soup that has struck you as being unusual (and have you ever wondered about what it means)? It rings quite exotic and pretty interesting, and most definitely, it is delicious. One of the greatest foods that people can ever have, this is the iconic soup that truly is a blend of culture with a history as rich and complex as its taste. A basic, spicy soup was developed to a comforting, thick soup that many people have fallen in love with. Are you willing to relive an adventure that can only be described as taking a colonial dish back into the present day to enjoy a bowl of comfort? Well then, you are in the right place! Gear up to find out the interesting histories, the ingredients that make its base and the recipe of a mouth-watering Mulligatawny soup that will become your delight of comfort foods.
Mulligatawny soup is also evidence of how the food can be the story of the exchange and adaptation to another culture. The history of this soup is a story of creativity and taste as it has traveled all the way through the kitchen of South India to the dinner tables of the British Raj. Do not be misled by the conventional knowledge you have about traditional soups; Mulligatawny is in its own line, the best of both the worlds (Indian and Western) in relation to spices and cooking styles. With the help of this guide, you will learn about its distinctive nature and be able to make a bowl of this fantastic soup that will truly appeal to your palate and be authentic in its core at the same time.
The Anglo-Indian Connection: The Fascinating History of Mulligatawny
It is a clue to its nature in itself in the name used, Mulligatawny. It is a twisted English word of Tamil words, milagu thanneer, which is direct translation of pepper water. This was originally a thin, spicy broth, much like the South Indian dish rasam, made of black pepper and tamarind and other spices, and served on rice. It was a basic, ordinary food among the local people in Madras (currently Chennai) area.
But at the time of British colonial rule, the British officers and administrators in India had a tradition of dinner which involved soup course prior to the main meal. And Indian cooks, at the sight of this new demand, ingeniously modified the native pepper water to the requirements of the British. They have made it more solid and more European-style soup by adding meat (such as chicken or mutton) and thickening with lentils or rice and using more vegetables and spices. This Anglo-Indian concoction made up of Indian seasonings and British food etiquette grew into what people today have come to know as Mulligatawny soup. It became extremely popular and during the 19 th century, the typical recipes of this trendy soup started to emerge in the British cookbooks but its recipes had their own distinct differences.
A Recipe with a Thousand Faces
The magic of Mulligatawny is, that it is a dish which has no one definite recipe. It is adaptation itself! Over time, cooks have been putting their personal touches to it. There are thick and creamy versions and others are brothy and light. Replacement of ingredients and additions are common such as:
Meat: The varieties coming in chicken or mutton are regularly used but there are few varieties of vegetarians using lentils.
Thickeners: Thickeners, although involving the use of lentils, could also involve the use of rice or flour, to make the soup thick.
Creaminess: Coconut milk, yogurt or even heavy cream would be welcome to give the dish a velvety texture.
Fruit: chopped apple – here is an item that is not uncommon, and it provides a hint of sweetness as well as a nice sharp contrast to the spices.
Such spectacular versatility gives you the freedom to change a Mulligatawny recipe according to your pantry and your tastes, so it is an ideal weeknight dinner that can work in a single pot, or it is something that can act as your go-to dish to pack and serve to a group of people.
Crafting Your Own Bowl of Comfort: A Delicious Mulligatawny Soup Recipe
Ingredients for a Hearty Chicken Mulligatawny:
- For the Soup Base:
- 2 tablespoons olive oil or ghee
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tart apple (like Granny Smith), peeled, cored, and diced
- 2 cups shredded cooked chicken (a store-bought rotisserie chicken works great!)
- 4 cups chicken broth (low sodium)
- ½ cup red lentils, rinsed
- ½ cup full-fat coconut milk (canned)
- 2 tablespoons lemon juice (or lime juice)
- For the Spice Blend (or use 1-2 tbsp of your favorite curry powder):
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to your heat preference!)
- A pinch of black pepper
Instructions:
Saute Aromatics: Put the olive oil or the ghee in a large pot or a Dutch oven and warm it up over medium-high heat. Add the carrots, celery and the chopped up onion. Cook, stirring occasionally, over medium-high heat until the vegetables begin to wilt, and the onion becomes translucent: 5 7 minutes.
Add Garlic, Ginger and Apple: Add the cut up garlic, grated ginger and cut up apple, Stir. Stir in 2-3 minutes of cooking until aroma evades.
Toasting Spices: Place the pot over the heat and add your spice blend (or curry powder) to the pot. Mix frequently about within a minute of a time frame so that the spices could be toasted and release their fragrance. This is a major process in attracting a good flavor.
Simmer: After that, put in the chicken broth and the red lentils which have been washed. Bring the soup to a medium simmer, when you see it boil a little, and then, at a low simmer. Place the lid on and simmer the soup 20-25 minutes till the lentils are completely soft and are breaking apart, therefore, thickening the soup naturally. and then put Chicken and Toppings: Add the shredded cooked chicken and shredded coconut milk and mix.
Blend (Optional, but Recommended): to make the soup smoother, creamier, use an immersion blender to partially blend the soup, some chunks are supposed to be present to add some texture. Instead, remove half of the soup and place in a blender and blend until pure and then pour it into the pot.
Cook 5 minutes over heat (not to boil). Last Seasoning: Remove the heat.
Put in the lemon and the salt and black pepper to taste. Garnish: Garnish is not used with Milligatawny soup.
And garnish it with a dash of fresh cilantro, a tablespoon of yogurt or squeeze of fresh lime and serves hot! And enjoy it with a sprinkle of fresh cilantro, a spoonful of yogurt or dash of fresh lime, and eats hot!
The Magic of Spices: Toasting for Deeper Flavor
Like the caramelization of the onions, toasting your spices is another activity that cannot be compromised on when making a really tasty Mulligatawny. The use of oil to heat spices causes their essential oils to get diffused giving them a stronger smell and taste. The method makes the flavor more multi-faceted and satisfying, which is not something you can just dash seasoning on top of a soup.
Did You Know? By popularity, a pre-made “mulligatawny paste” was being sold in the 19th-century enabling the home cook to prepare a modicum of the soup in a short period of time!
Serving Your Mulligatawny: The Perfect Pairings
On its own, Mulligatawny soup is capable of becoming a meal but it pairs so well with most sides.
Basmati Rice: A dollop of steamed basmati rice in the middle of the bowl is a traditional and sweet combination and this would bring in great texture contrast.
Naan or Roti = soft, warm and warm flat-breads, perfect to clean up any last bit of that good broth.
Other accompaniments that would come in handy: Other accompaniments that could come in handy are plain crusty bread.
Yogurt or Chutney: A little spoonful of mango chutney or a dollop of plain Greek yogurt adds the refreshingly and souring flavor that comes with it in balancing the spice effectively.
Fresh Herbs: A final touch of freshness and color to be added includes sprinkling fresh cilantro or parsley.
Your Mulligatawny Journey: From the Pot to a Palate of Perfection!
Mulligatawny soup is a meal that is fit to mark a cuisine of old rich fusion and a fine integration of flavors. testimony to the power of plain food to become an unforgettable one. Using this recipe, you are not only preparing a soup, you are resuscitating an old tried and true, one tasty, speiced spoonful at a time. Therefore, make up your mind, get your ingredients ready and prepare a bowl of Mulligatawny that will not only warm your body but will also feed your soul and have a remarkable story to tell by itself. Happy cooking!
Frequently Asked Questions
Q.What does “Mulligatawny” mean, and where does the soup come from?
A.It is an interesting history! This dish is named Mulligatawny: in the Tamil language of South India, miḷagu (pepper) and ta vo-ta ni (water). It was originally a plain/spicy “pepper-water” sauce. This concept was adopted by the British who were living in colonial India and their adaptation has resulted in the creation of the lush, thick and curried soup that we all love and is therefore, an ideal offering to be defined as Anglo-Indian food.
Q.Is Mulligatawny soup supposed to be super spicy?
A.It is spiced rather than being blisteringly hot. There is something so lovely about the coziness of the soup with the addition of ingredients such as curry powder, ginger, and even garlic but you can completely control how spicy you want things. To make it a less sharp soup, employ a mild curry powder and omit all additional chiles. Care to have a spicy zing? Pick a hot curry powder or use fresh chili chopped in addition to the rest of the aromatics.
Q.How do I make a vegetarian or vegan version of this soup?
A.Mulligatawny is great as vegetal food! To turn it vegetarian or even vegan, one just replaces chicken broth with a good quality of vegetable broth. In the case of the protein, substituting the chicken will be simple: you can drain and add a can of chickpeas, dice up some sweet potato or add more red lentils to have a more substantial bite. Full-fat coconut milk is the best thing to cap off a creamy vegan version of this dish instead of dairy.
Q.What kind of curry powder is best for the most authentic flavor?
A.Curry powder is a mixture of various spices so it will certainly affect the final flavour, depending on what sort of curry powder you have. The best and a bit mild yellowish colored curry powder is going to get you a good and traditional taste. To add a little more heft and a more traditional taste, seek a Madras style curry powder, which will be darker in color and have a little more of that generally warm spicy bite.
Q.Some recipes are creamy and some are brothy. What’s the difference?
A.You have then observed the two principal varieties of Mulligatawny! The broth-based recipe is healthier and usually derives its density by the addition of puréed vegetables and lentils. The most popular by far is the creamy variety that obtains its lush, silky consistency via the addition of full-fat coconut milk, or a little splash of heavy cream toward the latter stages of cooking. This richness gives a perfect balance to the heavy spices.
Q.What are the best things to serve with Mulligatawny soup?
A.This is an extremely delicious dish on its own, but some of these easily found accompaniments take it to the next level. It is conventionally eaten with a bowl of fluffy basmati rice to absorb the slurry of the tasty broth. And of course warm naan bread to dip it all in! Finally, a little swirl of plain yogurt or coconut cream and fresh cilantro sprinkled on top to provide a cooling, perfect contrast.
