Mulligatawny Soup
Monday - May 14, 2018 11:12 am ,
Category : RECIPES
Ingredient:
1 tsp / 5gm coriander seeds
1 tsp / 5 gm cumin seeds
½ tsp / 2 ½ gm black peppercorns
1 dry red chilli small
3-4 garlic cloves
1 tsp / 5 gm ginger
1 ½ tsp / 7 ½ ml vegetable oil
½ tsp 2 ½ gm fenugreek seeds
6-8 curry leaves
1 tomato, sliced
2 tsp /10 ml lime juice
Salt to Taste
Method:
Grind the coriander seeds, cumin seeds, black peppercorns, dry red chilli, 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 borwn.
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 / 5gm coriander seeds
1 tsp / 5 gm cumin seeds
½ tsp / 2 ½ gm black peppercorns
1 dry red chilli small
3-4 garlic cloves
1 tsp / 5 gm ginger
1 ½ tsp / 7 ½ ml vegetable oil
½ tsp 2 ½ gm fenugreek seeds
6-8 curry leaves
1 tomato, sliced
2 tsp /10 ml lime juice
Salt to Taste
Method:
Grind the coriander seeds, cumin seeds, black peppercorns, dry red chilli, 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 borwn.
Add the tomato and about 4 cups water, cook till the mixture thickens
Add the lime juice, season to taste and serve hot.
