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Mulligatawny soup
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5 from 2 votes

Mulligatawny Soup

A perfect soup for the cold weather or when you are feeling under the weather. The peppery soup will make you feel warm and soothe you.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soups
Cuisine: Indian
Diet: Vegetarian
Servings: 6 servings
Calories: 59kcal


  • small piece Tamarind
  • 2 Tomato chopped
  • ¼ cup Red lentil / thuvaram paruppu
  • 5 cups Water
  • 3 cloves Garlic
  • 1 Shallot
  • 15 Mint leaves
  • 10 Curry leaves
  • 2 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • teaspoon Pepper1 - to taste
  • 2 Red chilies
  • teaspoon Asafetida
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • handful Cilantro finely chopped
  • 1 teaspoon Ghee


  • Soak the tamarind in about 2 cups of hot water. Extract the juice and then add 2 more cups of water and extract the juice again.
  • Cook the lentils until very soft. I cook it in my Instant pot. Mash it well and add about 2 cups of water and mix well. 
  • In a small pan heat about ½ teaspoon of ghee. Gently fry coriander seeds, cumin, and red chilies until they are light brown. Now add the shallot, garlic and fry for a minute more. Turn off the flame and then add the curly leaves and the mint leaves. Mix once and let the mixture cool down a bit. Now grind it to a coarse mixture and keep aside.
  • Place the tamarind water in a soup pot and add salt, turmeric powder and asafetida.
  • Bring it to a boil and let it simmer for about 5 to 7 minutes. 
  • Now add the ground mixture and let it come to a gentle boil. Add the diluted lentil and mix well.
  • Let it come to a boil again and then simmer for about 5-7 minutes.
  • Add the cilantro and a little bit of ghee and cover the pot.
  • Serve it hot with a small dollop of ghee (optional).



Calories: 59kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 265mg | Fiber: 4g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 62mg | Calcium: 40mg | Iron: 1mg