It is probably the most celebrated Anglo-Indian soup and has its roots in the British Raj. Loosely translated it means ‘pepper-water’ – ‘mullaga’ is pepper and ‘tanni’ is water in Tamil – a regional language in one of the states in South India. For those who know their South Indian cuisine, it is a very close cousin of ‘rasam’. And if this word does not ring any bells, then you definitely do not know South Indian cuisine.
The basic Indian version is really a simple concoction made from red lentils, with tomatoes onions, garlic, and a special curry powder that gives it its famous peppery kick. However, Mulligatawny the British version is far more rich and dense – it is made from chicken or lamb broth, with loads of vegetables like carrots, tomatoes, sweet potatoes, celery – it even has apples – and topped off with coriander or flat parsley and mango chutney. Salt and pepper as per individual taste, of course. And if that is not enough, a dollop of tangy sour cream completes this deliciously thick and creamy soup. Not your everyday pepper water, this! Little surprise then that the British love affair with mulligatawny continues even several decades after the sunset on the British Raj!
Check out our YouTube Channel
Also, Check out the below articles
