Recipe for the Month of January 2001 — CLICK here for GourmetMagic.com Recipe Archives

Mooloogoo Thani (Mulligatawny Soup)
From “The Food of India”
Courtesy of Tuttle Publishing

The inspiration for this Anglo-Indian soup was southern Indian “pepper water,” which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among the Westernized middle-class, who enjoy it in their private clubs.

Ingredients (Serves 8):

• 2 Tbs. Oil

• 2 Tsp. Crushed Ginger Root

• 1 Tsp. Crushed Garlic

• 1 Large Onion, Sliced

• 2 Tbs. Bengal Gram or Chickpea Flour (Besan)

• 1 Green Apple, Peeled and Diced

• 1 Heaped Tbs. Curry Powder

• 1/2 Tsp. Turmeric Powder

• 2 Medium-sized Tomatoes, Peeled and Chopped

• 1 Bay Leaf

• 1 Tsp. Coarsely Ground Black Pepper

• 3 Cups Chicken Stock

• 1 to 2 Tbs. Boiled Rice (Optional)

• 1 Cup Cooked Chicken, Shredded

• Lemon Wedges

Heat the oil and add the ginger and garlic. Sauté for 2 minutes, then add the onion and sauté until the onion is transparent.

Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock. Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender or pass through a sieve. Add the rice (if using) and chicken. Stir well and serve with lemon wedges.

Helpful Hint:
For easy removal of skin, blanch tomatoes in hot water for 3 minutes.

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