|Onions are the foundation of many|
Indian dishes. Love em!
That being said - a nice bowl of Mulligatawny soup is delicious and always a treat, so whatever the origins may be, it's a worthwhile recipe to learn to and to pursue. The name comes from the Tamil "Milagu Tanni" which means pepper water. Not really a far stretch of the imagination if you've ever had a good bowl of it - or really, of any Indian soup.
|Use red apples for this recipe !|
Let's get started.
You will need:
1.5oz of clarified butter or ghee. 1.5oz of regular butter will work if you don't have ghee.
1 Apple, peeled, cored and sliced.
1 Onion, large if you love onions as much as I do, otherwise medium will suffice. Dice it up!
1 Small Eggplant, peeled and diced.
1 Tbsp of flour. Regular, all purpose.
1 Tbsp of curry powder.
3 Cups of vegetable stock. Home made if possible, or else packaged is okay. LOW SODIUM.
3 Tablespoons Rose Matta rice or Basmati or Jasmati rice.
1 Tbsp lemon juice
3 Tbsp coconut milk. If health is less of a consideration, use light cream. In a pinch, yogurt.
|Mint Chutney adds a tasty|
and colorful contrast to the soup!
1) Heat the butter or ghee until melted in the pan. Add in the onion, apple, eggplant, and curry powder and sautee for about 5-6 minutes until the onion is soft and translucent. Take as much time as needed to do this and do it over low heat - you don't want anything to burn, just soften.
|Quality spices make quality food!|
3) Add the rest of the stock and simmer for 1/2 an hour or until soup is reduced by about half.
4) Add in the rice, and keep simmering until rice is cooked - usually 10-20 minutes.
5) Add in the lemon juice and coconut milk, and immediately remove from heat and serve. Garnish with chutney.
|Lemon is healthy and delicious!|