Mulligatawny is curry flavoured soup of Anglo-Indian origin. Translated literally from Tamil, it means ‘pepper water’. Don’t be deceived though; this soup is far from watery. Instead it is thick and hearty and takes on an almost curry-like texture.
It’s a lovely hearty soup for the winter, full of flavour with a subtle heat from the curry powder coming through.
I don’t think there is a hard and fast rule about what needs to be added to the soup as there are countless variations of the ingredients, some which include lamb, chicken, apples or rice. Lentils was my preferred choice this round as it not only gives the soup a creamy texture but also makes it quite substantial which is perfect for a main meal. We had this for dinner tonight, with a side of toasted foccacia and a dollop of tomato jam. Perfect.