The name alone made me want to make the soup, and on reading the interesting playbill of ingredients, lentils, chicken, coconut milk with curry spice, I was sold!
A little research into the origins of this delightful dish reveal an English soup, with origins in Indian cuisine. The name “Mulligatawny” originates from the Tamil words millagai / milagu and thanni can be loosely translated to “pepper water”.
It would seem the original Madras recipe was a simple broth prepared from a spice paste, simmered with sautéed onions and eaten with boiled rice. The Anglicized versions of this soup references back to the mid 1700’s, and became popular with the British employees of the East India company stationed there.
Many versions of this soup are to be found, some vegetarian, some with chicken. A longtime favorite of mine, I usually make this soup with red lentils; for today’s version I had a lovely blend of organic red, green and black beluga lentils on hand.
This recipe yielded fifteen generous pint size servings, perfect for freezer meals. What spin will you put on this interesting recipe?
Join hundreds of insiders!
As a part of my email community you get the inside scoop on new recipes, cooking classes, and more!