MULLIGATAWNY CHICKEN SOUP

Mulligatawny Soup

Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). As the name suggests it was originally Pepper Water that took its origins in the Madras Presidency during the days of the Raj. However in course of time a lot of other ingredients such coconut, meat and other spices were added to give it a completely different flavour. The dish quickly became popular throughout the colonies of the Common Wealth. The Mulligatawny Soup of today bears little resemblance to the original ‘MELLIGU –THANI’

Mulligatawny Soup can be prepared with meat or poultry as per one's choice. In the olden days the left over beef bones (the meat was used for the curries and fries) were used in its preparation.

Attaching an old recipe for Mulligatawny Soup from the Original Madras Cookery Book. Here gram flour or Besan is made use of instead of Lentils or dal. Coconut is also one of the ingredients. This book is my prized possession as it was my Grandmother’s, then my mum’s. It was written by an ‘Unknown Resident’ and first published in 1874 by Higginbotham and Co Madras, and was reprinted for the 4^th time in February 1901. I have the 1901 edition.

Recipe for Chicken  Mulligatawny
Serves 6

Time Required: 45 minutes to 1 hour
Ingredients
½ kg chicken (with the bones) chopped into medium size pieces
3 tablespoons Red Lentils / Masur Dhal 
1 teaspoon chillie powder
2 teaspoons pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
1 tablespoon vinegar 
2 Bay leaves
2 pieces cinnamon bark (about one inch in size)
Salt to taste
1 tablespoon chopped fresh mint for garnishing 

Juice of 1 lime or lemon

Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint or coriander leaves. Squeeze lime juice while still hot.

Serve with bread or rice.