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Mulligatawny is a rich curried soup, perfect for cold winter days. It's quick and easy to make.



  • 1.

    Heat the ghee or vegetable oil in a large pan over a low heat. Cook the onion, garlic, ginger, chilies, spices and curry leaves until the onion is browned lightly and the mixture is fragrant. Do not over brown the onion.

  • 2.

    Add the carrot, apple, potato, dhal, and chicken stock to the pan. Cover and simmer for about 15 minutes or until the vegetables are just tender.

  • 3.

    Discard cardamom pods and curry leaves. Blend the mixture in a food processor in batches then return to the pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves and stir until heated through.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Mulligatawny.


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