Go Back Email Link
–+ servings
Overhead bowl of beef mulligatawny soup on a wooden board with coriander, curry leaves and freshly ground black pepper.

Mulligatawny Soup Recipe

Azlin Bloor
A hot, sour and peppery mulligatawny soup made with minced beef, red lentils, tamarind, curry leaves and vegetables. This is my family’s Singapore and Malaysia version.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course with Rice, Soup, starter
Servings 4
Calories 261 kcal

Ingredients
 
 

Whole spices
  • ¼ tsp black mustard seeds
  • 2.5 cm cinnamon stick
  • 2 cardamom pods lightly bruised
  • 2 cloves
  • 2 small sprigs fresh curry leaves
  • 2 dried red chillies
Ground spices
  • 1 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp coarsely ground black pepper
  • ¼ tsp ground turmeric
  • 1 tsp chilli powder or ½ tsp for less heat
Aromatics
  • 1 medium onion
  • 4 garlic cloves
  • 5 cm fresh ginger
  • 2 fresh green chillies
Vegetables
  • 1 celery stick
  • 1 carrot
  • 1 red capsicum (bell pepper)
  • 2 medium tomatoes
Everything else
  • 2 Tbsp vegetable oil
  • 200 g lean beef mince ideally around 10% fat
  • 1 litre half-strength beef or chicken stock
  • 3 Tbsp tamarind pulp or 3 Tbsp paste from a jar
  • 4 Tbsp hot water (for the tamarind)
  • 2 Tbsp tomato purée concentrate
  • ¼ tsp Dijon mustard
  • 4 Tbsp red split lentils rinsed
  • Salt (if needed)
  • fresh lemon juice (to taste, and only if you'd like it more sour)
To serve
  • 1 handful fresh coriander leaves roughly chopped
  • Freshly ground black pepper
  • Sliced green chilli optional
  • Plain cooked rice optional

Instructions
 

Prep Work

  • Soak the tamarind pulp in the hot water for about 15 minutes while you get all the other ingredients ready. Squeeze and stir it, discarding the solids. We don't want to strain it unless you have a medium mesh sieve.
    Click here to read more about how to use tamarind.
    3 Tbsp tamarind pulp , 4 Tbsp hot water
  • Finely chop the onion, garlic, ginger and green chillies, or place them in a chopper and chope to a semi fine state, as I do in the video. You could also pound them with a pestle and mortar.
    1 medium onion, 4 garlic cloves, 2 fresh green chillies, 5 cm fresh ginger
  • Chop the celery, carrot and capsicum into small, even pieces. Quarter the tomatoes.
    1 celery stick, 1 carrot, 1 red capsicum, 2 medium tomatoes
    chopped red pepper, celery and carrots for mulligatawny
  • Rinse the lentils and measure the spices.
    4 Tbsp red split lentils

Let's get Cooking

  • Heat the oil in a large, heavy-based saucepan over medium heat. Add the mustard seeds, cinnamon, cardamom, cloves, curry leaves and dried chillies. Fry for 30 - 60 seconds until fragrant and the mustard seeds begin to pop.
    ¼ tsp black mustard seeds, 2.5 cm cinnamon stick, 2 cardamom pods, 2 cloves, 2 small sprigs fresh curry leaves, 2 Tbsp vegetable oil, 2 dried red chillies
  • Add the chopped onion, garlic, ginger and green chillies. Fry for 1 minute, stirring frequently.
  • Add the beef mince. Break it up and cook for 3 to 4 minutes, until it has lost its raw colour and there are no large clumps.
    200 g lean beef mince
  • Add the ground coriander, cumin, black pepper, turmeric and chilli powder. Stir and fry for 30 seconds.
    1 Tbsp ground coriander, 1 tsp ground cumin, 1 Tbsp coarsely ground black pepper, ¼ tsp ground turmeric, 1 tsp chilli powder
  • Add the celery, carrot and capsicums. Stir to coat them in the spiced beef mixture.
  • Pour in the stock and tamarind liquid. Add the tomato purée, mustard and rinsed lentils, then mix well.
    1 litre half-strength beef or chicken stock, 2 Tbsp tomato purée concentrate, ¼ tsp Dijon mustard
  • Bring to the boil, lower the heat and partially cover. Simmer gently for 30 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.
  • About 5 minutes from the end of cooking time, add the tomatoes. I leave them this late so they'll still retain their shape. But if you want them falling apart, add them earlier.
  • Taste and add salt if needed. This will depend on how salty your stock is and also how much you love your salt! Adjust the tamarind and black pepper taste. Also, if you want it more sour, add some lemon juice.
    Salt, fresh lemon juice
  • Ladle into bowls and finish with coriander, black pepper and sliced green chilli. (optional). Serve alone with baguette or with plain rice.
    1 handful fresh coriander leaves, Freshly ground black pepper, Sliced green chilli

Notes

  • For a milder soup, omit the dried chillies and reduce the chilli powder to ½ teaspoon.
  • If using concentrated smooth tamarind paste, start with 1 teaspoon mixed with the 4 Tbsp hot water, then adjust to taste.
  • Half-strength stock prevents the soup from becoming too salty as it simmers.
  • Leftovers keep in the fridge for up to 3 days or in the freezer for up to 3 months. Add water or stock when reheating if the soup has thickened.

Nutrition

Calories: 261kcalCarbohydrates: 28gProtein: 16gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgSodium: 70mgPotassium: 758mgFiber: 9gSugar: 10gVitamin A: 3829IUVitamin C: 45mgCalcium: 81mgIron: 4mg
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!