Mulligatawny is a soup that originates from southern India. The literal translation of the soup was "pepper-water" but has, over time, become less spicy but still remains full of flavor. Made with chicken, carrots, celery and onions, cooked with curry powder. Then rice and broth are added, along with tart apples. For a hotter variety, add a few chilies along with the vegetables during the sauté step.
Prep: 15 minutes
Cook: 45 minutes
Serves: 6-8
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