MULLIGATAWNY STEW RECIPES

Name: Mulligatawny Soup
Total time: 50 min
Yield: 6 servingsu00A0
Ingredients: 1/4 cup vegetable oil; 1 red or yellow onion, mincedu00A0; Saltu00A0; 8 garlic cloves, smashed and chopped; 2 tablespoons minced ginger (from about 2 inches of peeled ginger root); 2 teaspoons black or brown mustard seeds; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1/2 teaspoon ground cayenne, plus more to taste; 1/2 teaspoon cumin seeds; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 large apple, preferably Granny Smith, peeled, cored and chopped; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks; 1 cup masoor dal (split red lentils); 6 cups chicken broth or stock; 1 (14-ounce) can coconut milku00A0; Juice of 1 lime (about 1½ tablespoons)

MULLIGATAWNY SOUP RECIPE - NYT COOKING

Mulligatawny Soup Recipe - NYT Cooking image

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

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

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 RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mulligatawny Soup Recipe: How to Make It - Taste of Home image

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

Ingredients

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Steps:

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Nutrition Facts : Calories 160 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 925mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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SLOW-COOKER MULLIGATAWNY SOUP RECIPE - NYT COOKING

This soup is the result of British colonizers’ encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that’s often made with lentils. “Milagu tannir,” or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book “From Curries to Kabobs,” the author Madhur Jaffrey wrote that mulligatawny was “an essential part of my childhood,” as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers’ palates, and thus it has few rules. Ms. Jaffrey noted that “some curry powder has to be included for a true East-West flavor,” as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
From cooking.nytimes.com
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