Mulligatawny Soup
Recipe courtesy Chris and Louie Canelakes, owner's at Louie's in Dallas, TX.
Show: Diners, Drive-Ins and Dives
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- Recipe categories: Vegetables, Jalapeno, Meat, Lamb, Tomato,
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Total Reviews: 5
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By MarcnKS
on July 23, 2011
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I'm going to give this one a try as I just finished watching the show & it looked great.
I did note a couple of differences though.
On the show they actually simmered it for 6 hours, which is logical when you have so many ground spices.
The other minor difference was that they used Pizza sauce instead of the tomato paste.
I'm gonna make it like I saw on the show and let you all know.
By cabrooks98
on June 09, 2011
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I am from India and have never heard of anyone using two teaspoons of Turmeric in any dish (Unless they are cooking for a wedding party. Turmeric is always used very sparingly. An appropriate amount for a recipe that is meant to serve six to eight people would be more in the range of 1/2 a teaspoon.. if that much.
Incidentally Mulligatawny is traditionally made with a little SHREDDED chicken, not a whole pound of cubed lamb.
Why the fuss? Because Mulligatawny made the right way is a very unique, delightful experience
By zodiac_raj
on October 29, 2010
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Its interesting that the origin of the soup was southern state in india. It was originally called "milagu thanni" in tamil, meaning "pepper water", and the british called it Mulligatawny. "Milagu thanni" was a home made remedy for cold/flu without the meat.
By jennyanddave_83...
Rutland, MA
on September 05, 2009
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I followed this recipe with only the addition of some lentils. I have to say, the spice in this soup is just right. It really was excellent.
By candgbaxter_118...
Kenilworth, IL
on May 01, 2009
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This dish was relatively simple and had outstanding flavor! I did not seed the jalapenos as we wanted the extra heat.