Mulligatawny Soup Recipe
Mulligatawny Soup has a lovely taste. Mulligatawny Soup gets its taste from vegetable mixed with fruits and coconut milk. Mulligatawny Soup is loved by many people.
Ingredients
| Yellow lentils 1/4 cup | ||
| Cauliflower | 1 Tablespoon | |
| Potato | 1 Small | |
| Carrot | 1 Small | |
| Onion | 1 Small | |
| White Radish 1" piece | ||
| Green cooking apple 1 quarter | ||
| Celery | 1 Tablespoon | |
| Butter or oil 1 tsp | ||
| Thick coconut milk | 1/4 Cup (16 tbs) (Curry powder 1/2 tsp) | |
| Water | 4 Cup (16 tbs) (Curry powder 1/2 tsp) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash the yellow lentils (Toor daal) thoroughly.
Then add the potatoes, cauliflower and 4 cups of water and pressure cook till very soft.
After the lentils are soft blend the ingredients in a mixer.
Now heat butter in a heavy pan and add the chopped vegetables and apple, stir fry for 4-5 minutes.
When the vegetables are slightly cooked, add the blended stock.
Stir and bring to a boil.
Then simmer for 5-7 minutes.
Add the curry powder, salt and pepper to taste.
Finally stir in the coconut milk and simmer for another few minutes.
The Soup is ready!
Then add the potatoes, cauliflower and 4 cups of water and pressure cook till very soft.
After the lentils are soft blend the ingredients in a mixer.
Now heat butter in a heavy pan and add the chopped vegetables and apple, stir fry for 4-5 minutes.
When the vegetables are slightly cooked, add the blended stock.
Stir and bring to a boil.
Then simmer for 5-7 minutes.
Add the curry powder, salt and pepper to taste.
Finally stir in the coconut milk and simmer for another few minutes.
The Soup is ready!
Chef
