Mulligatawny Soup
Tuesday - July 3, 2018 11:12 am ,
Category : RECIPES
Ingredient:
1 tsp coriander seeds
5 gm cumin seeds
½ tsp black peppercorns
1 dry red chilli small
5 gm ginger
4-5 garlic cloves
6 ½ ml vegetable oil
½ tsp fenugreek seeds
8-9 curry leaves
1 tomato, sliced
10 ml lime juice
Salt to taste
Method:
Grid the coriander seeds, cumin seeds, black peppercorns, dry red chili, garlic and ginger into a paste, keep aside.
Heat the oil in a pot; add the fenugreek seeds and sauté till brown. Add the curry leaves and then the ground paste; fry till slightly brown.
Add the tomato and about 4 cups water ; cook till the mixture thickens
Add the lime juice, season to taste and serve hot.
1 tsp coriander seeds
5 gm cumin seeds
½ tsp black peppercorns
1 dry red chilli small
5 gm ginger
4-5 garlic cloves
6 ½ ml vegetable oil
½ tsp fenugreek seeds
8-9 curry leaves
1 tomato, sliced
10 ml lime juice
Salt to taste
Method:
Grid the coriander seeds, cumin seeds, black peppercorns, dry red chili, garlic and ginger into a paste, keep aside.
Heat the oil in a pot; add the fenugreek seeds and sauté till brown. Add the curry leaves and then the ground paste; fry till slightly brown.
Add the tomato and about 4 cups water ; cook till the mixture thickens
Add the lime juice, season to taste and serve hot.
