Mulligtawney Soup Recipe

1/2 cup Coconut milk
2 tsp Lemon juice
6 – 8 no. Curry leaves
1 tsp Ginger
3 – 4 no. Garlic cloves
1/2 stick Cinnamon
1 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Fenugreek seeds
1 tsp Black peppercorn
1 tbsp Gram flour
1 tbsp Oil
Salt As per taste.
  • Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into a fine paste.
  • Heat oil, add Gram flour, cook for some time and then add ground masala. Cook for few more minutes.
  • Add 850 ml. water (3 1/2 Cups) and curry leaves. Cook till you get a thick consistency
  • Add Coconut milk, lime juice and salt.
  • Strain through muslin cloth and serve mulligtawney soup hot.

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