Mulligatawny Soup


Mulligatawny Soup

Serves 4-6


1 kg. chicken

50 gms oil

3 limes, juiced

50 gms pepper, crushed

50 gms Jeera/ cumin seeds, crushed

50 gms garlic, crushed

1 ½ tsp. turmeric

1 bunch cilantro, chopped

5 curry leaves

Salt to taste

5 cups coconut milk ( milk from 3 coconuts)

White rice, boiled

• Pressure cook chicken in 10 cups of water.

• Remove stock.

• Chop 100 grams of chicken.

• Heat oil and sauté curry leaves and garlic.

• When light brown, add pepper, jeera and turmeric.

• Stir lightly, add stock, cilantro, 3 cups of coconut milk, chicken, lime juice and salt.

• Stir and add the rest of the coconut milk.

• Do not boil and stir.

• When serving soup add boiled rice.

2 thoughts on “Mulligatawny Soup

  1. If possible, please mention whether it is veg or non-veg dish at front page itself so that vegetarians can save some time because for some recipes, you can’t guess it until you open the details of recipe. A green/red dot can be a good idea but don’t know if it is easy to do so.
    Thanks, Hiten

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