Mulligatawny soup

Name: Mulligatawny soup
Total time: 3600 s
Yield: 4_6 servings
Cuisine: Pakistani
Ingredients: For stock; Chicken with bones; 1 onion diced; 5_6 garlic cloves; 1 tsp salt; 8_10 Black pepper corns; 1 piece ginger; 2 tbsp butter; 1/4 cup daal masoor; Few leaves curry; 2 green chillies; 1/2 cup carrots chopped; 1 tsp haldi powder; 1 tsp curry powder; Coconut cream; 1/2 Boiled rice fot serving; Parslay or dhania; 1 tsp Garam masala powder

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

This delicious soup is originally from South Indian cuisine , its a product of British Raj in India.
It's a chicken vegetable soup spiced with Desi spices. It's curry flavoured. Word mulligutawai means "pepper water" in tamil. There are many variations of recipes. My family likes it so I make it. Ist time I had it in Pc Karachi many many years ago and loved it from than it became our favourite soup. It's a full filling soup rich in flavours.

#cpl
#zaffran

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

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Ingredients

60 mins

4_6 servings

For stock
Chicken with bones
1onion diced
5_6 garlic cloves
1 tspsalt
8_10 Black pepper corns
1 pieceginger
2 tbspbutter
1/4 cupdaal masoor
Few leavescurry
2green chillies
1/2 cupcarrots chopped
1 tsphaldi powder
1 tspcurry powder
Coconut cream
1/2Boiled rice fot serving
Parslay or dhania
1 tspGaram masala powder

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Steps

60 mins

1

Saute onions to soft than add chicken n fry for few mins than add water enough n cook when boil comes low flame n cook for few hrs till chicken done fully n nice stock ready
Take out chicken out from pot.
2

Now blend the stock well
Break chicken in small pieces
3

Again cook soup add, chicken pieces than coconut milk and cook add garam masala and Parslay.
4

For serving in bowl add boiled rice first than this soup some chicken shredded if you like add lemon juice. Serve with toasted bread.