{"id":18659,"date":"2022-01-18T01:37:31","date_gmt":"2022-01-18T09:37:31","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=18659"},"modified":"2023-08-25T04:12:18","modified_gmt":"2023-08-25T11:12:18","slug":"mulligatawny","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=18659","title":{"rendered":"MULLIGATAWNY"},"content":{"rendered":"
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MULLIGATAWNY is a delicious soup believed to have been invented in Sri Lanka\/ South India back in the 1800s to feed the large British army during the colonial British Raj of the sub continent. MULLIGATAWNY is derived from the Tamil word Milagu Tanni<\/em> that literally translates to pepper water or pepper broth also called Rasam. The original recipe, Rasam is hugely popular in south India, made from the broth derived after cooking lentils (aquafaba) along with black pepper and few other spices. <\/p>\n\n\n\n

As the story goes Rasam was too spicy for the Brits to handle so they asked their cooks who added apples, cream and chicken to make a milder version of Rasam. The recipe evolved over time and many renditions were created, so honestly there is no one recipe for Mulligatawny other than the essentials:lentils, curry powder that are a must to make this soup flavorful. <\/p>\n\n\n\n

HOW TO MAKE MULLIGATAWNY SOUP<\/h3>\n\n\n\n

All you need is about 50 minutes + 1 pot to make this comforting delicious soup. <\/p>\n\n\n\n