Mulligatawny Soup

This is India’s international soup. This soup has been brought from Sri Lanka to Tamil Nadu by the British and it found a home here in India. The British were very stubborn in their eating habits and demanded soup at the start of their meal whereas in India we do not have a concept of soups. So, the Indian chefs prepared a soup with rice and lentils with Indian spices and the British fell in love with it. This is my vegetarian variation of the soup.


  • 1 Onion, Chopped
  • 1 Tomato, Chopped
  • 1 Potato, Diced
  • 2 Tbsp Oil
  • 3 Cloves Garlic
  • 1 Inch Ginger
  • 8 Curry Leaves
  • 1 Bay Leaf
  • 1 Tsp Peppercorns
  • 1 Tsp Coriander Seeds
  • 1 Tsp Turmeric Powder
  • 2 Tsp Madras Curry Powder
  • 1 Stalk Celery, Chopped
  • ½ Cup Basmati Rice, Soaked
  • ½ Cup Coconut Milk
  • 2 Tsp Lime Juice
  • 2 Tbsp Coriander Stems, Chopped


Prep: 20 minutes
Cooking: 40 minutes

  1. Take a dry pan and dry roast some curry leaves, peppercorns and coriander seeds.
  2. Put Garlic, Ginger, coriander stems, the roasted Curry leaves, Peppercorns and coriander seeds in a blender and make a smooth paste.
  3. Heat up the pot and add some oil. Add onions and add a pinch of salt to fasten the cooking process.
  4. When the onions become translucent, add tomatoes into the pot and let it cook for a while.
  5. After a few minutes, add the potatoes and cook it for about 5 minutes.
  6. Add turmeric powder and Madras curry powder to the pan and let the spices cook for 3-4 minutes.
  7. Add paste prepared into the pan and let this cook.
  8. Add some stock now and stir well. Add your pre- soaked rice. Add salt to taste into the pan and let it cook until the rice is al dente.
  9. Blend the whole mixture. Sieve it back into a clean pot and then bring it to a boil. Add More stock if required to thin down the soup.
  10. Lower the heat and add some coconut milk into the pot, cook it for about 4-5 minutes. Then add some lime juice into it, cook for 1 more minute and then plate it in a serving bowl. Garnish with coriander leaves and coconut milk. Serve hot.