Mulligatawny is a curry flavored soup of the Anglo Indian origin. Mulligatawny when literally translated from Tamil means ‘pepper water’ as Millagu means pepper and Thanni means water. This popular Anglo Indian dish is actually more or less similar to the Millagu Rasam (Pepper rasam) prepared by the Tamilians in Tamil Nadu. The mulligatawny is substantially and deliciously a complex meal by itself.
Since soup is not a significant dish from the traditional Indian cuisine, the mulligatawny soup poses it own mystery as rumors say that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup.
This soup became popular with the British who were living in India during the colonial years. There are many variations of making the mulligatawny. In the West, the soup typically has turmeric like yellow color and chicken meat, beef or lamb meat is used. Often it is thickened with rice. It is said that the original Mulligatawny soup traces back to the early days of the East India Company in Madras around the 18th Century.
It was a soup made with chicken or mutton/ lamb stock. It is supposedly said that it was simply an invention to satisfy the Britishers who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish that contained pepper and water which was prepared similar to the lines of their local “Rasam” or “Melligu –Thanir.
It was an exciting mix of East and the West flavors and taste which was the nearest to suit the soup of Colonial India. Mulligatawny soup is an excellent comfort dish when taken on any cold or rainy day which will surely uplift the spirits and energize your body.
The pepper water refreshes and help ease cold and flu symptoms. Black pepper characteristically stimulates the taste buds, which signals the stomach to produce hydrochloric acid, a necessary component for healthy digestion. In addition, if food sits in the stomach undigested for too long, it can become a fuel source for unfriendly bacteria in the intestines, leading to gas, diarrhea, or constipation.
Black pepper’s pungent taste can therefore help pass food along and quell digestive discomfort. This dish is complete wholesome meal on its whole and served with bread or rice. For preparing the Mulligatawny soup firstly trim off the excess fat from the chicken.
Combine the flour, curry powder, turmeric, ginger mix all these ingredients and rub into the chicken. In a large pan, heat the butter and cook the chicken well until lightly browned on all sides. Tie few peppercorns and cloves in a small piece of muslin cloth and add this to the pan with the stock.
Bring the stock to boil reducing the heat slightly and simmer cover for an hour. Add few apple pieces (preferably use green apples) and cook further for 15 minutes. Remove the chicken from the pan and discard the muslin bag. When slightly cooled, remove the skin from the chicken and finely shred the flesh. Return the chicken to the pan. Stir in the lemon juice and cream and heat through gently.
Now the mulligatawny soup is ready to eat with rice or crusty bread or just on its own. Serve and garnish with fresh coriander leaves. Do prepare this soup and enjoy the flavors and taste of this dish from the British colonial era. Click on and get your detail recipe:
Though self-styled to be a classic Anglo-Indian dish since it came into existence during the Colonial Era, the real dish is actually closer to the Tamil Rasam (a dish without chicken stock and chicken shreds) than Mulligatawny. Mulligatawny ultimately culminated into various variations such Chicken rasam, Dal Pepper water, Horsegram pepper water, etc.
Normally the mulligatawny recipes are almost the same, but generally the soup includes a chicken base, shredded meat, fruit, vegetables, cream, Indian spices, and, of course, curry. Note that you can adjust the spices to your taste levels and make it very hot-spicy if you might want to kick up the seasonings a notch. A dash of black pepper and cloves may add not only zing to our food but also pleasure to our post-meal experience and years to our lives.