Mulligatawny soup recipe

Mulligatawny soup is a South Indian / Sri Lankan dish derived from the Tamil words mole goo (pepper and tunee (water). It is usually served with dry curry and rice. This dish is vegetarian; however, meat-eaters can use meat stock and add cooked meat at the end of cooking. The meat we would recommend adding is chicken 

Chilli is not for everyone, so if you do not like chilli, do not add it. With the stock, if you can make fresh, it will taste the best, but if you do use a stock cube, be careful of how much salt you add to the dish as it could become too salty. The soup is rated as one of the best Indian soups. During the 1800s - it was based on an Indian dish but it was adapted to appeal more to the fussy British soldiers during the Raj.  


  • Vegetable or chicken stock (900ml)
  • Medium onion (1)
  • Garlic clove (1)
  • Ghee (1 tbsp)
  • Green chillies (2)
  • Cooked rice (1 tbsp)
  • Tamarind juice (2 tbsp)
  • Chicken (Optional)
  • Salt


  • Mustard seeds (1/2 tsp)
  • Fenugreek seeds (1/2 tsp)
  • Turmeric (1/2 tsp)
  • Ground cumin (1/2 tsp)
  • Ground coriander (1/2 tsp)
  • Black pepper (1 tsp)


Prepare all of your ingredients to have them ready, then heat the stock in a saucepan. Whilst that is heating, finely chop the onion, garlic and then sauté in a frying pan with the ghee until golden brown.

After that, add all of the spices and cook for a few minutes. Combine all of the ingredients and simmer for 15 minutes, season to taste and serve hot. 


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