Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.
Ingredients
- 1 Roma tomato, skinned and diced
- ¼ cup cooked red lentils
- ¼ tsp tamarind paste
- 1 tsp rasam powder
- ¼ tsp turmeric
- 2 cups water
- ¼ black mustard seeds
- 3-4 curry leaves
- ¼ cup rice
- 1 tsp butter
- 1/4 tsp salt
Directions
- Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
- Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
- Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
- Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
- Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).