Creamy Mulligatawny Soup
by meenal ganatra
06 Jul 2012
This recipe has been viewed 6081 times
A delicious creamy coconut flavoured soup!! Hit in monsoons!
Creamy Mulligatawny Soup recipe - How to make Creamy Mulligatawny Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup coconut milk
2 tsp lemon juice
6 to 8 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
3 to 4 garlic (lehsun) cloves
1/2 stick cinnamon (dalchini)
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1/2 tsp fenugreek (methi) seeds
1 tsp peppercorns (kalimirch)
1 tbsp besan (bengal gram flour)
1 tbsp oil
salt to taste
Method
- Method
- Combine the garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns and blend in a mixer to a smooth paste, addin water.
- Keep aside.
- Heat the oil in a pan, add the besan and saute for 1 minute.
- Add the groud paste and saute for more 1 minute.
- Add 850 ml water and curry leaves, mix well and cook for 10 minutes or till you get a thick consistency
- Add the Coconut milk, lemon juice and salt.
- Strain through muslin cloth and serve hot.
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