Mulligatwanny Soup |
An Indian curried soup from the land of Tamil Nadu, with Lentils as prime ingredient and the predominant flavor of Curry Leaves and the strong penetrating feature of Black Pepper Powder. This soup is known as India’s National Soup.
Ingredients
| Oil | 3 tbs |
| Med.Onion diced | 1 no. |
| Ginger grated | 1 tbs |
| Garlic chopped | 1 tbs |
| Masoor dal | 250 gms |
| Cooking Apple | 1No. med. size |
| Carrots peeled and diced | 2 nos |
| Turnips | 1 no. |
| Curry powder | 1 tsp |
| Salt | To taste |
| freshly ground black pepper | 1 tsp |
| Nutmeg Grated | A pinch |
| Curry leaves | A few Sprig |
| Jeera Powder | ½ tsp |
| Fresh Daniya Leaves chopped | ¼ cup |
| Vegetable stock | 1000ml |
Method
- Boil water in a saucepan, add Masoor dal or Yellow
- Moong dal, little turmeric Powder, and few curry leaves, salt, allow to boil. If you can pressure boil this it will be good as it will reduce your time and fuel cost. Keep separate.
- Heat oil in a soup pan, add GG, sauté for a few minutes, then add Onion, Vegetables, Sliced apples, salt and ground pepper and sauté for minutes.
- Now add curry powder, spice powder, jeera powder, stock water and allow to boil..
- Once the vegetables are cooked, add dal which has been boiled before and mix well. when this is just warm, mix the whole soup well, with a blender.
- If the soup is very thick, add stock water and bring to boil. Pour into individual bowls and add one tbsp of Boiled rice as accompaniment. You may also use a lemon wedge if you wanna have a tangy taste. Garnish with Daniya leaves chopped.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
