Mulligatawny soup

Hello frens
Today I am going to post a very unusual soup which is less popular or can say that lesser people knew about it.
The ‘Mulligatawny soup‘.. I got to know about this soup when we once went to a restaurant and i saw it in the menu and was surprised to see the name. Actually, at first instance, I was unable to pronounce the name properly😓😝. Well, but seriously this is a complete meal in itself as it is having veggies, fruits, lentils, rice,etc….
This is basically an English soup with its origin in Indian cuisine. It has been modified in its Indian version. But its basic ingredient black peppercorns remains the same. The name ‘Mulligatawny’ originates from the Tamil words millagai or milagu or thanni which means black peppercorns or kali mirch.
It has a great health quotient of its own and can be given to infants of 10- 12 months with a little modification of not adding much peppercorns and turnips.

Preparation time: 25-30 minutes
Serves: 4 people


  • Rice : 1 cup
  • Arhar dal(split pigeon peas) : 1 cup
  • Onion: 2 medium sized
  • Radish: 1medium sized
  • Carrot: 1 small
  • Turnip: 1nos
  • Apple: 1 small sized
  • Garlic: 4-5 cloves
  • Grated ginger: 1 teaspoon
  • Peppercorns: 8-10
  • Pepper powder: pinch of
  • Roasted cumin powder: 1/2 teaspoon
  • Salt: as per taste
  • Coconut milk: 1/2 cup
  • Vegetable stock: 1 cup
  • Clarified butter(ghee): 2 tablespoon


  1. Wash rice and arhar dal thoroughly and soak them in water.
  2. Finely chop onion, carrot, radish, turnip and apple.
  3. Take a pressure cooker and heat ghee in it.
  4. Now add peppercorns to the heated ghee.
  5. Add crushed garlic cloves, grated ginger to the ghee.
  6. Now saute chopped onions to it.
  7. Add remaining vegetables to the above mixture.
  8. Saute them for 2-3 minutes.
  9. Now add soaked rice and arhar dal to the pressure cooker.
  10. Now add the vegetable stock.
  11. Add pepper powder and salt as per taste and cover the pressure cooker.
  12. Let cooker whistles on high flame and then get it cooked on simmer flame for around 10 minutes.
  13. Turn off the gas stove after 10 minutes. let the cooker cools down.
  14. Open the cooker’s lid and blend the soup mixture with help of the blender.
  15.  Blending should be thoroughly done.
  16. Now strain the soup mixture with the help of a strainer. Add roasted cumin powder to it.
  17. Check the consistency of the strained soup. The soup should be in a little semi solid consistency. If its thick then add little vegetable stock or normal water according to the availability.
  18. Heat it again on simmer flame and slowly add coconut milk.
  19. Stir it nicely, garnish with fresh coriander leaves and serve steamy hot.


  1. This is a spicy soup as it has peppercorns, radish, turnip,etc.. so apples and coconut milk are added to it. According to ones own taste one can adjust the amount of coconut milk and apples to overcome the spiciness.
  2. Vegetable stock is completely optional.
  3. At the end, while checking consistency of the soup if you are adding water then add boiling water to it.

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