Mulligatawny Soup

Mulligatawny Soup

altered from The Food of India: Authentic Recipes from the Spicy Subcontinent

In the book, the introduction to this recipe is quite funny: “The inspiration for this Anglo-Indian soup was southern Indian ‘pepper water,’ which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among the Westernized middle-class, who enjoy it in their private clubs.”

3 c water

2 Tb oil

2 chicken thighs, including bone and skin
3 inch piece ginger, crushed or finely grated
3 small cloves garlic, crushed
1 onion, sliced

2 Tb Bengal gram or chickpea flour (can substitute flour of your choice)

1 apple, diced
2 carrots, diced

1 kohlrabi, diced

1 heaped Tb curry powder

¼ tsp turmeric powder

3 medium sized tomatoes, peeled (optional) and chopped

1 bay leaf

1 tsp coarsely ground black pepper

1-2 Tb rice (optional)

Lemon wedges

 

Heat the water until boiling. Heat the oil in a soup pot and add chicken thighs, cooking each side for a few minutes until browned. Add to water and boil for 30 minutes.

While chicken is boiling, add ginger and garlic to the oil in the soup pot. Sauté for 2 minutes, then add the onion and sauté until the onion is transparent.

If you don’t want tomato peel, boil tomatoes in chicken water for 3 minutes, then remove and peel. Add the gram flour, apple, carrots, kohlrabi, curry powder, turmeric, tomatoes, bay leaf, pepper, and rice (if using) to the ginger-garlic-onion pot. Cover and simmer vegetables, setting a timer for 45 minutes. When the chicken is done boiling, remove chicken thighs from water and cool. Add the water to the soup pot, and continue simmering, covered. When chicken is cool enough to handle, remove skin and bones, and hand-shred or shred using a fork. After soup has cooked 45 minutes, you can blend it if you like more of a puree. Add chicken and serve with lemon wedges.