Mulligatawny Soup Recipe: Anglo-Indian Comfort Food for Every Season

When you think of comfort food, soups often top the list, warm, nourishing, and satisfying. Among these, the mulligatawny soup recipe stands out as a unique blend of Indian spices and British influence. A colonial legacy that was born in India but travelled across the world, this soup is a perfect example of Anglo-Indian cuisine, rich, flavourful, and heart-warming.

In this detailed guide, we’ll explore how to prepare mulligatawny soup at home, its history, key ingredients, step-by-step method, variations, and tips to get it just right. Whether it’s monsoon in Mumbai or winter in London, this soup can be enjoyed any time of the year.

What is Mulligatawny Soup?

The name "Mulligatawny" comes from the Tamil words milagu (pepper) and thanni (water), which translates to “pepper water.” Originally a spicy South Indian rasam-like broth, it was adapted during the British Raj to include meat, rice, and vegetables, turning it into a hearty soup.

This fusion dish retains the essence of Indian spices while adopting a Western-style soup texture. It can be vegetarian or made with chicken or lamb, and often includes lentils or rice to make it more filling.

Why Mulligatawny is Still a Favourite Today

Nutritious and Balanced: It has proteins, carbs, and fibre all in one bowl.

Great for All Seasons: Warm and spicy in winters; light and tangy in summers.

Easily Customisable: You can make it vegetarian, vegan, or non-vegetarian.

Gluten-Free and Wholesome: Perfect for those on special diets.

Globally Loved: Found in British menus, Indian homes, and restaurants worldwide.

At Tedco Global Chefs Academy (TGCA), students learn classic recipes like this not just to master technique but also to appreciate the cultural history behind each dish.

Ingredients for Mulligatawny Soup

Here’s a basic set of ingredients to get started:

For the Base:

Oil or ghee – 2 tbsp

Onion – 1 large, chopped

Garlic – 4 cloves

Ginger – 1 inch

Carrot – 1 medium

Apple – 1 green

Tomato – 1 large

Moong dal – ½ cup

Basmati rice – 2 tbsp (optional)

Spices: Cumin seeds, coriander powder, turmeric, black pepper, garam masala, curry powder, salt.

Liquids: Vegetable or chicken broth – 4 cups, Coconut milk – ½ cup

Garnish: Coriander leaves, lemon, cream, croutons

Step-by-Step Mulligatawny Soup Recipe

Step 1: Prepare the Base

Heat oil or ghee in a heavy-bottomed pan.
Add cumin seeds. Let them crackle.
Add onions, sauté until golden brown.
Mix in garlic and ginger. Cook for a minute till the raw smell goes away.

Step 2: Add Vegetables & Fruits

Toss in carrots and an apple. Cook for 2–3 minutes.
Add tomatoes and let them soften.

Step 3: Spice it Up

Now add turmeric, coriander powder, curry powder, salt, and pepper.
Mix everything well to release the flavours.

Step 4: Add Dal and Stock

Wash and drain the moong dal and rice.
Add them to the pot.
Pour in the vegetable stock or chicken broth.
Bring to a boil, then reduce heat and let it simmer for 25–30 minutes.

Step 5: Blend and Finish

Once everything is cooked and soft, turn off the heat.
Let it cool slightly and blend the soup with a hand blender until smooth.
Add coconut milk and bring it back to a gentle simmer.
Adjust seasoning and consistency.

Step 6: Serve Hot

Garnish with coriander leaves, a swirl of cream, or a dash of lemon juice.
Serve with rice, croutons, or naan on the side.

Variations to Try

1. Chicken Mulligatawny Soup

Add 1 cup of shredded cooked chicken before blending.
Gives a rich flavour and adds protein.

2. Lamb Mulligatawny Soup

Use slow-cooked lamb chunks for a more traditional Mughlai-style version.
Often paired with saffron rice.

3. Vegan Mulligatawny

Skip ghee, use oil.

Replace stock with vegetable broth and add coconut milk for richness.

4. Spicy Mulligatawny

Add green chillies or increase black pepper for an extra kick.

5. Creamy Restaurant-Style Version

Add a dollop of butter and cream while serving.

This style is often taught in advanced culinary sessions at TGCA, where students learn fine-dining presentations for classic dishes.

Storage Tips

Fridge: 3 days max. Freezer: 2 months. Portion in advance for meal prep.

Nutrition Info (Approx. Per Serving)

Calories: 180–250, Protein: 7–10g, Fat: 8–12g, Fibre: 4–5g

Serving Suggestions

With toast, garlic naan, or steamed rice. Perfect for light dinners.

Why Culinary Students Love It at TEDCO

At Tedco, students don’t just cook, they learn the stories behind dishes like Mulligatawny Soup. The culinary modules teach regional history, spice balancing, and recipe experimentation.

Final Thoughts

Mulligatawny Soup is more than just a dish—it’s a legacy. With bold flavours and easy ingredients, it's a warm hug in a bowl. If you dream of becoming a chef, TGCA offers hands-on culinary programs that turn such traditional recipes into career opportunities.

FAQs

1. What is Mulligatawny Soup made of?
Mulligatawny soup typically includes lentils, vegetables, rice, mild spices, and sometimes chicken or lamb. Its base combines Indian spices with British soup techniques, giving it a thick, nourishing texture that's perfect for every season.

2. Is Mulligatawny Soup vegetarian or non-vegetarian?
It can be either. Vegetarian versions use lentils and vegetables, while non-veg versions add chicken or mutton. TEDCO students are taught both variants to understand how to adapt classic Anglo-Indian recipes for all preferences.

3. What does “Mulligatawny” mean?
The word comes from the Tamil words "milagu" (pepper) and "tanni" (water), meaning “pepper water.” Though it started as a spicy broth, it evolved into a rich soup during colonial times.

4. Can I make this soup creamy?
Yes, adding coconut milk or cream can give Mulligatawny soup a silky texture. This fusion of Indian spice and Western creaminess is what makes it an enduring comfort food across cultures.

5. How spicy is Mulligatawny Soup?
It’s mildly spiced. The heat can be adjusted based on your taste. TGCA culinary experts suggest balancing black pepper, turmeric, and cumin with creamy elements to create a mellow, flavorful bowl.

6. Is this soup gluten-free?
Yes, when made without flour or roux, Mulligatawny is naturally gluten-free. Using lentils or rice as a thickener makes it suitable for gluten-sensitive individuals without compromising the taste.

7. Can I prepare it in advance and reheat?
Definitely! Like most soups, it tastes even better the next day. Flavours blend beautifully over time. That’s why TEDCO encourages batch cooking and soup storage techniques in their culinary training.

8. What protein options can I use?
Common options include chicken, lamb, or chickpeas. The soup is flexible—you can even add tofu or paneer for a vegetarian protein boost without changing the essence of the dish.

9. What’s the best way to serve Mulligatawny Soup?
Serve it hot with a drizzle of cream or a wedge of lemon. Pair it with garlic naan or toasted bread for a wholesome, satisfying meal, especially during cold evenings.

10. Is this a good recipe for beginners?
Yes, it’s simple and forgiving. With basic prep and common spices, anyone can make it at home. TGCA recommends it as an ideal starter recipe for those new to global Indian cuisine.