Ever since I saw Kramer in Seinfeld try Mulligatawny Soup in the Soup Nazi episode, I was curious to try it. Then I found out that the name is originally derived from Indian Millagu Thanni (pepper water). Hmm. More research showed that pepper is no longer a main ingredient but coconut milk is. Then Ashwini at Food for Thought announced Jihva for Coconut and gave me the perfect excuse to make this soup.
According to historians, Mulligatawny Soup was modified by the 18th century Britishers and it quickly became a favorite. One of the favorite versions of the recipe is recorded by Eliza Acton in her 1845 cookbook "Modern Cookery for Private Families".
More history here and here.
I looked at several recipes in different websites and finally chose the one at allrecipes.com. And I have to confess, I took the easy way out. I made several changes to the ingredients, put them in the slow cooker and left the house. When I came back after 4-5 hours, the house was filled with the aroma of the Mulligatawny soup. The soup was thick, creamy and delicious. And as you have probably guessed, I did not put my soup in the blender. Instead, I enjoyed the chunky soup with some nice toasted rye bread.
Here is how I made it.
1 tspoon vegetable oil
1 onion, chopped
2 cloves garlic - grated
2 tspoon grated ginger
2 green chillis - slit
1/4 tspoon cloves powder
1 tspoon coriander powder
1 tspoon cumin seed powder
1/2 tspoon turmeric powder
4 pods cardamom - crushed
1/2 cinnamon stick
1 broccoli crown - chopped
2 carrots- chopped
1 large potato - peeled and chopped in small cubes
2-3 celery sticks -chopped
1 apple - peeled, cored, and chopped
1/2 cup black beans (you can also use any lentils of your choice)
2/3 cup rice - half cooked
4 cups vegetable broth
2 cups coconut milk
2 cups water
1 tbspoon lemon juice
1 tbspoon fresh cilantro - chopped
salt and fresh ground pepper to taste
The method is the easy part if you decide to give the slow cooker a try.
Heat the oil in a pan and temper it with ginger, garlic, chillis. Then added the cardamom and cinnamom. Saute it for a couple of minutes. Do not brown the onions.
Add the spice mix to the slow cooker.
Then add the vegetables, beans, rice, vegetable broth, coconut milk, water, turmeric powder , cumin and coriander powder, cloves powder, lime juice and salt.
Put the slow cooker on low setting and let it cook for 6-7 hours as per your cooker directions.
Stir well to mix it together.
Garnish with fresh cilantro, pepper and serve.
This hearty soup is my entry for Jihva for Coconut being hosted by Ashwini at fabulous Food for Thought.