Category: Soups
Rating: 3.94
Servings: 6


1 1/2 cup onions; chopped
1 celery stalk; chopped
2 tablespoon vegetable oil; or ghee
1 small chili pepper; seeded and chopped
1 or
1 pinch cayenne; to taste
1 teaspoon turmeric
1 tablespoon coriander seed; ground
4 cup water; or vegetable stock
1/2 teaspoon salt
1 medium carrot; chopped
1 large potato; cut into small cubes
1 medium red and green bell peppers; seeded and chopped
1 tomato; chopped
1/2 cup coconut meat; unsweetened, grated
1 cup coconut milk
3 tablespoon lemon juice; or lime juice
2 teaspoon fresh cilantro; chopped (optional)

Directions: How to Cook Mulligatawny

In a medium soup pot, saute the onions and celery in the oil or ghee. When the onions are becoming translucent, add the chile, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the water or stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro. Adjust the seasonings.

Serve at once or, even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster

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Carrot Soup (Indian)
Curried Vegetable Stew
Delightful Dhal Curry

Recent comments and reviews for this recipe:

soup lover writes:

mulligatawny is my favourite soup, this recipe is the best by far.

Posted on 12 Jul 2009, 08:21 ET

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