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Bookmark or Share- Mulligatawny - WikipediaMedia: Mulligatawny. Mulligatawny ( / ˌmʌlɪɡəˈtɔːni / ⓘ) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu ( மிளகு 'black pepper'), and taṇṇi ( தண்ணி, 'water'); literally, "pepper-water". [1] It is related to the dish rasam. [citation needed]
- Mulligatawny Soup Recipe - NYT CookingIngredients. Yield:6 servings. ¼ cup vegetable oil. 1 red or yellow onion, minced. Salt. 8 garlic cloves, smashed and chopped. 2 tablespoons minced ginger (from about 2 inches of peeled ginger...
- Chicken Mulligatawny Soup Recipe - Simply Recipes1 1/4 pound ( 570g) boneless, skinless chicken thighs, trimmed of visible fat. 2 cups ( 475 ml ) chicken stock. 2 cups ( 475 ml) water. 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt) 1/4 cup uncooked basmati rice. 2 tart apples, cored, peeled, and chopped (about 2 cups) 1/4 cup ( 60 ml) heavy whipping cream.
- Mulligatawny Soup Recipe | Bon AppétitStep 1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala...
- Mulligatawny Soup RecipeDirections. Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
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