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Mulligatawny

This is an originally Tamil soup that contains a lot of vegetables, coconut milk and rice and so is almost a stew. It's a bit complicated, and it takes a log time, but it's great for reheating and is great for one of those things you leave stewing all afternoon.

BLOG POSTINGS > Everyday Meals

Mulligatawny

by Marian The M(?)

Ingredients for 4 people with a bit left over:

  • Whatever root vegetables you have lying around. Parsnip and carrot is particularly good. Around five of a standard size is appropriate. Cut into pieces the size of a thumb. You can also add celery, apple or other greens.
  • 3 normal-sized onions, chopped
  • A few handfuls of tomatoes, chopped
  • 1 can of coconut milk
  • 150g brown rice
  • Vegetable broth
  • 200g of chicken fillet, cut into pieces. Optional. Can be made vegetarian.
  • Indian spices. Loads of them.

Find a large pot. Seriously, you'll have an entire meal in it. You need a lid for it, too. Get the largest one you have, unless that's massive.

Fry onion on bottom of said pot with a tablespoon of oil until soft and browning. Add chicken, and fry until whitened.

Add the root vegetables and fry for a few minutes.

Add the 'soft' vegetables: tomato, and whatever others.

Boil a liter of water, and add two tablespoons of pre-made broth. If in cube form, one cube. Add the broth to the pot, and put the lid on.

Let it simmer for half an hour or more if possible. It can be left for hours if needed, just stir every once in a while.

Cook the rice after the instructions on the package. Add the rice 10 minutes before serving.

Add spices after personal preference. Yellow curry is almost necessary. Paprika, turmeric, and masala spice is also possible. Obviously salt and pepper.

Add the coconut milk, and stir thoroughly just before serving.

Goes well with rough bread.

Good luck with this weird niche thing I first learned in home economics!

Marian The M(?)
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