Mulligatawny soup
📚 Table of Contents
- 🏁 Introduction
- 🍲 Recipe
- ⚖️ Nutritional Value
- 🔄 Variation
- ❓ FAQs
- 📝 Conclusion
Mulligatawny soup is not like everyday tomato or veggie soup. It is bold, spicy, creamy, and filling. The name itself sounds fancy, but it comes from two simple Tamil words: milagu which means pepper and tanni means water. So yes, it literally means “pepper water.”
The soup started in South India as a light, peppery broth and later got a British makeover. This is the reason why some recipes apples, or cream. Don’t worry—you don’t need to wear a crown or speak in a British accent to cook this. It’s just soup.
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Why You Will Love This Soup
It is warm and cozy – like a hug in a bowl.
You can make it vegan too.
It is healthy and tasty – lentils, veggies, and spices do the heavy lifting.
It is the best option to eat with rice, bread, or even alone.
Oh, and it smells so good that neighbors might “accidentally” visit you at dinner. 😉😉
Nutrition Benefits
Nutrient Amount (per 1 cup serving, approx.)
Nutrition Facts
Mulligatawny Soup (~250g)
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Why it’s good for us:
Lentils = protein + fiber = keeps you full, good for digestion.
Spices (turmeric, cumin, coriander, pepper) = help fight inflammation.
Garlic & ginger = immunity boosters.
Coconut milk = creamy texture + healthy fats.
Carrots & onions = Essential for good eye sight, skin, and overall energy.
So yes, this soup is delicious, as well as secretly a health booster too.
Ingredients
(Serves 4 bowls of soup)
- Red or yellow lentils – ½ cup (washed well)
- Onion – 1 medium, chopped small
- Carrot – 1 medium, diced
- Apple – ½, peeled and chopped (optional but gives a sweet twist)
- Garlic – 2 cloves, minced
- Ginger – 1 inch, grated
- Tomato – 1 medium, chopped (or ½ cup puree)
- Turmeric powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Black pepper – ½ tsp (freshly ground is best)
- Red chili powder – ¼ tsp (or more if you like fire in your mouth)
- Water or vegetable – 4 cups
- Coconut milk – ½ cup
- Cooked rice – 2 tbsp (optional, makes it heartier)
- Salt – as per taste
- Oil or butter – 2 tbsp
- Fresh coriander leaves – for garnish
How to Make Mulligatawny Soup (Step by Step)
Step 1: Prep your stuff
Wash lentils until water runs clear. Chop onion, carrot, apple, garlic, ginger, tomato. Keep coconut milk ready. Basically, get the gang together.
Step 2: Cook lentils
In a pot, add lentils + 3 cups water/stock. Boil and simmer until lentils are soft (15–20 mins). They should look mushy, not stubborn.
Step 3: Make the flavor base
In another pan, heat oil/butter. Add onion, garlic, ginger. Fry until onion turns golden (but not burnt—burnt onion = sad soup).
Step 4: Spice time
Add turmeric, cumin, coriander, black pepper, chili powder. Stir for 1 minute. If it smells heavenly, you’re on track.
Step 5: Add veggies & apple
Throw in carrot, tomato, and apple. Cook for 5–6 minutes till they soften a little.
Step 6: Mix with lentils
Pour this whole spicy-veg mix into your lentil pot. Stir well. Add more water/stock if it looks too thick.
Step 7: Cream it up
Add coconut milk. Stir gently. Do not boil too hard—coconut milk doesn’t like drama.
Step 8: Optional extras
If you want, you can add rice now. Warm through for 5 minutes. Add salt to taste.
Step 9: Serve hot
Pour into bowls, garnish with coriander leaves. Smell. Smile. Slurp.
Variations You Can Try
Vegetarian/Vegan: Use only veggies + lentils + coconut milk.
Spicy heat: Extra chili powder or green chilies.
Mild version: Reduce chili, add more coconut milk. Kid-favourite!
Tips for Perfect Soup
Always wash lentils from 2 to 3 water to avoid frothy cooking water.
If you like smooth soup, blend it after cooking. If you like chunky, leave it as is.
Don’t skip pepper—it’s literally in the name “pepper water.”
Coconut milk should go last; too much boiling can split it.
Leftovers taste even better the next day (like soup with superpowers).
FAQs About Mulligatawny Soup
Q1. What does Mulligatawny mean?
It means “pepper water” in Tamil (South Indian language).
Q2. Is Mulligatawny soup Indian or British?
It started in India, but the British made their own version during colonial times. So it’s both.
Q3. Can I make it without coconut milk?
Yes, by using cream, or even skip it for a lighter soup. But coconut milk gives the best taste.
Q4. Is Mulligatawny soup healthy?
Yes, it is packed with protein, fiber, vitamins, and anti-inflammatory spices. Just watch the salt if using stock cubes.
Q5. What can I eat with it?
Rice, naan, chapati, or even plain bread. Or just slurp it solo.
Q6. Can I freeze Mulligatawny soup?
Yes, store it in an airtight container and Just reheat gently.
Conclusion
Mulligatawny soup is proof that simple ingredients can create something truly delightful. A handful of lentils, a few vegetables, a splash of coconut milk, and the right spices come together to make a bowl that is warm, comforting, and packed with flavor. It’s easy enough for a weeknight, yet impressive enough to share with friends or family. You can keep it vegetarian, go vegan, —it bends to your mood and pantry. Each & Every spoonful is a little adventure: the gentle heat from the spices, the creaminess from the coconut, and the satisfying bite of lentils all working together. It’s the kind of dish that makes your kitchen smell amazing and your taste buds do a happy dance. So don’t overthink it—grab your pot, stir in some love, and let Mulligatawny soup turn an ordinary day into something cozy, nourishing, and unexpectedly special.
Go grab some lentils, chop that onion, and make this soup today. Then tell me—did your kitchen smell like heaven?
Ingredients for Mulligatawny Soup
- 1 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 carrots, diced
- 1 large apple, peeled and chopped
- 2 celery stalks, diced
- 1 tsp curry powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 cup red lentils (washed)
- 4 cups chicken or vegetable broth
- ½ cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil or ghee in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
- Add carrots, celery, and apple. Cook for 5–6 minutes, stirring occasionally.
- Add curry powder, turmeric, and cumin powder. Stir to coat the vegetables evenly.
- Add red lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender.
- Use an immersion blender to blend the soup until smooth, or leave slightly chunky if preferred.
- Stir in coconut milk and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.
