Although considered an Indian soup, Mulligatawny Mughlai soup is part Indian and part British. This soup got invented during colonial rule when the British kept requesting the soup as the first course. Originally this soup was just a thin sauce. But it bulks with vegetables and meat to suit British taste over time.
What is Mulligatawny Mughlai Soup?
The Mulligatawny Mughlai Soup is a fragrant Indian soup. This traditional dish is easy to make with familiar ingredients and spices. The delicious soup is spiced with curry and made from creamy red lentils, carrots, and apples. This soup is thick, almost like a stew. However, it calls for pureeing all the ingredients until completely smooth. Also, the vibrant flavor of this soup is warm and comforting. Hence, it tastes delicious when paired and dipped with naan bread.
History of Mulligatawny Mughlai Soup
Mulligatawny soup is a favorite dish among the Britishers. This soup was popular in India in the 18th and 19th Centuries. It has also begun to show in cookbooks, with each cook featuring their recipe with variations. The favorite soup of everyone became part of their regular dining affair. The Indian cooks first concocted it to please the taste palate of the East Indian company officials. The chefs originally made the soup with pepper and water, which the British fell in love with and asked the chef to add meat chunks.
How To Make Chicken Mulligatawny Soup
The first step is to sautee the aromatics in the butter or oil, adding the onion, celery, and carrots till they soften. Mix bay leaves and curry powder to coat, and add chicken stock and salt: cover and simmer. Allow the chicken to cook through, and take it out once done to cool down. Let the rice and chopped apples go in and allow it to cook. In the meanwhile, shred the chicken and add it to the soup. In the end, stir in some cream.
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