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Ingredients

• • 3 tbl.sp olive oil
• 1 cup cooked & fluffed rice
• • 1- onion, Finely chopped
• • 1 Celery- Finely chopped
• • 2 tbl.sp- garlic, minced
• • 1 tsp.sp- grated fresh ginger
• • 3- Thai chilis, finely, chopped
• • 1 tsp –pepper powder
• • 2 tsp- Rasam Powder
• • 1/4 tsp- hing or Asafoetida
• • 1 tsp- curry powder
• • 2 carrots, Finely chopped
• • 1 green apple - chopped
• • 1/4 Cup Masoor dhal (red lentils), rinsed, cooked & mashed
• • 1 Gallon- chicken broth
• • 1 cup- Boneless, skin less chicken- Julienned
• • ½ tbl.sp-Tamarind concentrate
• • 1 tablespoon lemon juice
• • 2 tablespoons chopped fresh cilantro
• • salt to taste
• • sugar for balance
• Tempering:
• 1. 1 tbl.sp –clarified butter (ghee)
• 2. 1/2 tsp-brown mustard seeds
• 3. 7- curry leaves cut into thin strips w/ scissors
• 4. 1Tsp- cumin seeds
• 5. 1/2 Tsp- black pepper powder
• Instructions for tempering:
• In a small pan add the ghee, once its warm add the mustard seeds and let it splutter and add all the ing. Acc. To the same order. Once you get a good aroma, garnish it on top of the soup, stir & serve.

Description

Mulligatawny, "Literally Meaning Pepper Water. Created By Servants For The British. Its Said That When Britishers Went Back To Britain And They Craved For A Curry Soup And That Is The Origin Of This Soup.

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