An ideal South Indian soup for cold, flu and weight loss. It is loaded with healthy ingredients like pepper, garlic , cumin seeds and turmeric. The mulligatawny soup originates from the south which means “milagu” – “pepper” and thanni – water.
Ingredients:
Tomatoes – 3 medium
Water – 2 cups
Garlic – 3 cloves
Tamarind – 2 tsp concentrated pulp
Pepper powder- 1/2 tsp
Cumin seeds powder (jeera powder)- 1/4 tsp
Rasam powder – 1 1/2 tbsp
Salt – as required
Seasoning:
Oil – 1 tsp
Mustard – 1 tsp
Jeera – 3/4 tsp
Curry leaves – 1 sprig
Asafoetida – a pinch
Whole red chillie – 1
Garlic chopped fine – 1/2 tsp optional
Rasam powder:
Chana dal – 2 tsps
Pepper – little more than 1/2 tsp
Red chillies – 2
Jeera – 1 tsp
Asafoetida – a pinch
Mustard – 4-5 grains
Note : This version of rasam powder does not have coriander seeds in it, which is usually added.
Saute all the ingredients in kadai without oil and powder it in a blender.
Preparation:
In a kadai, add chopped tomatoes and boil it with water. When the tomatoes turn mushy, mash it roughly with a masher. Add tamarind paste to it, pepper powder and jeera powder and boil it again for 2 minutes. Then add salt and the rasam powder (home made or store bought powders) and boil it just once.
Heat kadai and add oil to it. When it is hot, add the ingredients under seasoning to it. Put off the gas and pour over the seasonings on top of the rasam and mix well. Garnish with coriander leaves.
Meal Haven 