Mulligatawny Soup (Satterly)

Course : Curry
Serves: 5
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1/2 cup Dried chick peas
1 medium Onion -- chopped
2 tablespoons Ghee
1 medium Red chile -- whole
1 dash Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 teaspoon salt to taste
1 medium Carrot -- chopped
1 large Potato -- cubed
1 medium green bell pepper -- chopped
1 medium Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley

Preparation / Directions:

Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the peas. In a soup pot, sauté the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and coriander. Sauté for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook

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