{"id":2019980,"date":"2024-07-24T01:30:22","date_gmt":"2024-10-23T05:43:39","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2019980"},"modified":"2024-11-01T07:16:37","modified_gmt":"2024-11-01T12:16:37","slug":"mulligatawny-soup-2","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mulligatawny-soup-2\/","title":{"rendered":"Mulligatawny Soup"},"content":{"rendered":"

Mulligatawny soup is a warm, comforting soup that’s fragrant and richly flavored. There is no single recipe for mulligatawny soup, as some versions contain meat while others (like ours) are vegetarian with rice and lentils. After sampling many variations over the years, I finally found this recipe, which hits the spot every single time.<\/p>\n

Making mulligatawny soup at home is easy despite the long ingredients list. You probably have most of the ingredients on hand, and the soup comes together in about 30 minutes. It’s the perfect one-pot meal<\/a>!<\/p>\n

What is mulligatawny soup?<\/h2>\n

Mulligatawny soup is a lentil soup that blends\u00a0Indian cooking<\/a> and British flavors. It originated in Southern India during the British Raj (the British rule of India). The British soldiers insisted on starting each meal with a soup course, but no such dish existed in Indian cuisine. So the local cooks adapted a rasam<\/em> recipe called milagu tannir<\/em>, a soup-like dish that means “pepper water” in Tamil. The British couldn’t pronounce the words correctly and called it “mulligatawny.”<\/p>\n

Before long, the soup no longer resembled the original dish, which was spiced, tart and brothy. To suit British tastes, ingredients like meat, vegetables, apples, coconut milk and rice were added to create a robust stew. And thus, mulligatawny soup was born.<\/p>\n

Ingredients for Mulligatawny Soup<\/h2>\n