“Mulligatawny” is the anglicized version of the Tamil words “miḷagāy taṇṇi”, or “pepper water”. In the late 1800’s while India was under British rule, English workers stationed in India with the East India Company took a liking to this flavorful soup. The recipe has since been adapted to suit the taste buds of Westerners, and most versions of the soup today hardly resemble the original. Nonetheless, this soup is delicious, aromatic, and a favorite here at Yogaville. The following recipe (adapted from the Moosewood Cookbook) is a mouthwatering vegan version of Mulligatawny perfect for the upcoming summer months.
Yields 9 cups
- 2 tablespoons vegetable oil
- 1½ cups chopped onions
- 1 teaspoon salt
- 1 tablespoon peeled and grated fresh ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander seeds
- ½ teaspoon cayenne or red pepper flakes
- 4 cups water
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced fresh tomatoes
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons grated coconut
- 3 tablespoons fresh cilantro (optional)
- Warm oil in a covered soup pot on low heat
- Add onions and salt, cooking until onions are translucent
- Stir in tumeric, coriander, and pepper
- Add the water, carrots, and potatoes and bring to a boil
- Reduce the heat to a simmer, cover the pot, and cook for 10 minutes
- Add the tomatoes and cook 5 minutes.
- Finally, stir in the coconut milk, lemon juice, coconut flakes, and optional cilantro.
- Add salt and/or lemon juice to taste.