Mulligatawny soup is the comfortable soup the we had growing up. When are in good health or when we are sick, this is the one we always had. Milagu Thanni (Pepper water) became Mulligatawny soup. Traditionally, this is a broth, but there are so many variations including creamy dal version. And is served over rice. It can be had as such too. South Indian Rasam falls in the broth category. There are many different styles of rasam and today I am sharing the Pepper - Cumin Rasam which is our Mulligatawny Soup. There are couple of different ways to make this which I would share soon.
This is a tamarind based soup. The turmeric and black pepper in this soup helps immunity. I have read papers about their efficacy against fighting infections and immunity boosting. Since this soup is had steaming hot, it gives maximum benefits. The cumin and curry leaf also help in flavor as well as digestive benefits. The dal is dilute and helps give some protein. So when you are recovering from illness, all these help in getting better quickly without any harmful side effects. This can be made very quick and hence perfect for any meal. Instead of rice, any grains can be used. I love to add this (even leftovers work great) to my oats and have when I crave for savory breakfast. One small thing to be kept in mind is that, after adding the cumin-curry leaf, the mixture should boil for too long. When the first boil comes, it should be removed from the flame.
Wendy of A Day in the Life on the Farm is hosting #SoupSaturdaySwappers this month. The theme for this month is 'Soup To Celebrate Your Ancestry'. This soup is the one we had for dinner many days, sick times, and rainy days. I find this soup, perfect for the theme.
I am linking this post to What's for Dinner and Sundays on Silverado. Also, linking this post to Souper Sundays by Kahakai Kitchen. Check her page for yummy salads, sandwiches, and soups linked each week for Souper Sundays.
Tamarind - 1.5 tsp
Water - 3 cups
Toor dhal - 1 tbsp
Cumin - 1 tsp
Pepper - 1/2 tsp
Dried red chili - 2
Curry leaf - 2 or 3 sprigs
Salt - 3/4 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/8 tsp
Soak the dal for 10 minutes. Soak the tamarind in warm water and squeeze the extract with 2 cups of water.
Add salt, asafoetida, and turmeric to the tamarind water. Gently boil it for 3-5 minutes till the raw smell is gone.
In the meantime, drain the water used for soaking dal. Add to the spice grinder along with pepper and red chilies. With a couple of tablespoons of water, grind to a coarse mixture. Add it to the boiling tamarind water and simmer for 3-4 minutes.
Pulse the cumin and curry leaf a few times and add it to the boiling rasam. Add a cup of water. Adjust salt and add pepper if more spice is needed. When it begins to boil remove from the flame.
Serve over steaming hot rice.
Check here for the soups we shared today to celebrate our ancestry in our #SoupSaturdaySwappers. Thanks, Wendy and Sidsel.
- Apong Meling's Sinigang from Culinary Adventures with Camilla;
- Blomkål- og ostesuppe (Cauliflower and Cheese Soup) from Sid's Sea Palm Cooking
- Chach- A Dessert Soup - East Indian from Sneha's Recipe
- Cock-a-leekie Scottish Chicken Soup from Making Miracles
- Mulligatawny Soup from Magical Ingredients
- Scottish Red Lentil Soup from Pandemonium Noshery
- Ticinese Minestrone from Karen's Kitchen Stories