Mulligatawny Soup: niche food
Posted in the Food Forum
#1 May 6, 2013
Mulligatawny is a curry-flavoured soup of Anglo-Indian origin.
Translated literally from Tamil, "Mulligatawny" or "Milagu thanni" means "pepper water." The dish the Anglo-Indians call "pepper water" is actually closer to Tamil rasam (pronounced russ-um) than "mulligatawny".
There are many variations on the recipe for mulligatawny. In the West, the soup typically has a turmeric-like yellow color and chicken meat, beef, or lamb meat. Often it is thickened with rice (source: Wikipedia).
The colorful writer Dr. Seuss wrote, "Iíll capture them wild and Iíll capture them scrawny, Iíll capture a scraggle-foot mulligatawny."
The hearty and zesty qualities of the spice-colored mulligatawny soup reflects the new age toy marketability of the soup-irony Hollywood (USA) movie "Duck Soup" (1933).
A nice mulligatawny soup recipe (taken from the Food Network program 'Diners, Drive-Ins, and Dives') is as follows:
Bring jalapenos, black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic and ginger to a paste-like consistency.
Melt butter in large pot. Cook onion until soft and golden, about 10 to 12 minutes. Add spice paste and lamb, and cook 5 to 7 minutes stirring often.
Add tomato paste, broth and salt. Bring to a simmer, stir occasionally, and cook 30 minutes.
Add the carrots, apples and potato, and continue to simmer until vegetables are tender, 20 to 30 minutes.
Add peas and cook 5 minutes more.
Are they printing movie posters on hemp/recycled paper yet?
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