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Vegetarian Mulligatawny Soup

S.Murgan's picture
  Onion 1 Medium, chopped
  Ghee 2 Tablespoon
  Red chili 1 (Whole)
  Cayenne pepper 1 Pinch
  Turmeric 1 Teaspoon
  Coriander 1 Tablespoon
  Stock 4 Cup (64 tbs)
  Salt To Taste
  Carrot 1 Medium, chopped
  Potato 1 Large, cubed
  Green bell pepper 1 , chopped
  Tomato 1 , chopped
  Grated coconut 1⁄2 Cup (8 tbs)
  Coconut milk 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Cilantro/Parsley 2 Teaspoon

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
100 Minutes
Cook Time: 
15 Minutes
Ready In: 
115 Minutes

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