mulligatawny soup - Simple soup recipe - Millgu Thanni recipe - Healthy starter recipe - Healthy soup recipe

I love Soups. It is a perfect way to detox or take a break from feasting especially in this festive season. Also good to use all the left overs. When I first moved to Singapore I ordered this soup from the menu without knowing what it was .. It tasted exactly the same as what my mum used to do when we fell sick rasam with rice ... Very filling and tasty. I had this in my draft for a while.. Finally able to finish the post


Cooked rice - 3 tablespoons (With cooked water)
Coconut milk - 1/2 cup
Cooked Toor dal - 
Carrot - 1/2
Apple - 1/2
Onion - 1/2
Garlic  - 2 pods
Celery leaves - 3 tablespoon
Pepper corns - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Mint leaves - handful
Red chllies - 2
Coriander seeds - 1 teaspoon
Coriander leaves - 2 tablespoon (finely chopped)
Curry leaves - 10
Tamarind - Gooseberry size (make 2 cup Tamarind water)
Oil - 2 teaspoon
Ghee - 1 teaspoon
Asafoetida / hing - a pinch
Green chillies - 1 (slit into 2)


Keep the cooked rice ready. Heat ghee and roast pepper corns, cumin seeds, red chillies, coriander seeds. Add curry leaves, Mint and fry for 20 sec
Grind to coarse powder. Tie this in muslin cloth and keep it aside
Heat the pan and garlic, Onion and fry till transparent. Add chopped carrot and apple. Fry for 3 mins. Add cooked dhal and fry for  30 sec. Let it cool down and grind to smooth paste
Add muslin cloth to tamarind water and bring it to boil. Add grinded paste and Celery leaves let it boil. Strain it and bring it back to the flame
Reduce flame. Add coconut milk, cooked rice and green chillies Boil for 30 sec. And switch it off