Mulligatawny soup

20160111_140328Brimming with luscious flavours, spiked with healing spices, you will fall in love with my variation on this anglo-indian soup. Muliga (pepper) + thanni (water) are the origins for this british soup that the brits borrowed from my rich tamil heritage 🙂

Last night I happened to rear end a car while driving home on the blusteriest of winter days.. My car buffeted, I was on the streetcar tracks, it was icy, my car screeched to a halt trying to not ram into the car in front that was trying to turn left. But, the elements, the road conditions got out of my hand. I lost control. After a long night of getting towed to the collision center, when I reached home, I kept reliving the episode, quite shaken at the turn of events. Still grateful that I was spared and only the car was a write off. This morning 20160111_140427when I woke up, I felt as if I had gone through a big fever or something, I felt the need to heal. I had made this batch of mulligatawny soup the night before for a friend with a fever and had some left over. Just the perfect soothing, nurturing, spicy, healing soup my mind and body needed. I remembered my grandmother making a variation of this soup and recalled the ingredients from memory. It was finger lickin good!

You need
¼ cup toor dal or pigeon peas (optional)
½ cup tomatoes
1 cm fresh ginger crushed



Spice paste
1 tsp yellow split peas
½ tsp tamarind paste
2 tsp coriander seeds
½ tsp black pepper
½ tsp cumin seeds
1 tsp curry leaves
2 dry red chilies
Salt to taste
Spice oil
½ tsp turmeric powder
½ tsp mustard seeds
1 tbsp coconut oil
1 tsp curry leaves
Pinch hing

1 tbsp. fresh cilantro

How to

• Cook toor dal if using with ½ cup water. I like to use it to add some protein into this soup. Puree and set aside.
• Heat pan for spice paste. Dry sauté(no oil) the spice paste ingredients. When roasted light brown grind to a thick spice paste with 2 tbsp water. Set aside.


• Heat pan. Add coconut oil. Add mustard seeds, when they splutter toss in curry leaves, hing and turmeric powder. Add tomatoes & lightly sauté till cooked.
• Now add in the toor dal, 1 cup water, fresh ginger & tamarind paste.
• Let everything boil together.

• Add in the spice paste & allow to come to another boil so there are no raw spice smells.
• Garnish with fresh cilantro.
• Serve with rice. I like to use sona masoori rice that is short grained & not sticky for this soup..

Oh!. The comfort of mulligatawny soup. For a few minutes I was transported to my grandma’s kitchen. Nurtured and healed through my car adventure. Hope you enjoy this well kept secret recipe. Doesn’t the broth look pretty and nourishing? I’d love to hear how you enjoyed it. What do you eat when you need nurturing? What’s your favourite go-to comfort food ?



Cumin pepper cold medicine soup

20141120_182721O dear, My boss isn’t well. I haven’t been well. A friend mentioned he’s been under the weather for a while. Cold season blues can really affect our bodies!

When I feel this way-runny eyes, sore throat, I long for my grandmother’s soup. Lightweight, packed with spices, this cold medicine soup is bound to pick you up too.

I paired it with some steamed and sautéed beets, tamil Brahmin style. You have to give it to our ancestors, they knew how to enjoy the good life. And food is such a big part..of life..Don’t you agree, people who enjoy and relish food, really live life!!

Finally a thought on protein since neither the soup, nor the rice, nor the beets are going to satisfy the protein brigade. If you have a guest that needs protein, then just cook some papad in the oven. I enjoy the crunchy texture of papad whenever I make soup.. it’s a must side.

2 cups water
1 tsp tamarind paste
Spice Mix
½ tsp Malabar black pepper pods(any black pepper will do)
1 tbsp crushed fresh ginger
½ tsp cumin seeds
1 tsp curry leaves
½ tsp coconut oil
Salt to taste
Pinch hing

• Pound black pepper and cumin together. I like a texture, so pounding happens in my marble mortar & pestle
 20141120_174714• Mix tamarind paste with water

• Heat coconut oil in pan. Add the crushed black pepper, cumin, hing and curry leaves to hot oil

• Immediately pour the tamarind water into the pan.
• Add salt to taste and let come to boil
 20141120_182030• Remove from heat. Serve with rice

My sinuses got completely cleared. The healing and warming spices in the soup cleansed me. I’m now ready to fall asleep.


Tomato Lentil Soup

The crunch of mustard seeds, the fragrance of a spice mix that has endured centuries, the broth of juicy tomatoes and lentils, this colourful soup will lift your spirits, captivate your soul and nourish your body.

Today’s post is for my friend Alison who asked- Your posts are nice and I try out your recipes . But I want more—can you post a full south Indian meal? I want to be able to make that and I have no idea how.

Here then is a typical meal for a southerner.

a. Rasam(or tomato lentil soup, today’s featured post)
b. Cauliflower curry
c. Steamed rice
d. Lentil crackers

I have to confess that Rasam(or tomato lentil soup) has been my favourite for years. Light, crisp & bursting with flavours its never heavy. It can be fiery hot depending on how much red hot pepper you add. But its a nice kind of heat, the kind that gets you breathing & alive again. It can be made in many different ways. I like the way my grandmother used to make it the best. For years I’ve been trying to duplicate her fragrant rasam. A tamil proverb talks about the cook’s hand making all the difference and I had sort of given up on ever getting it perfect.

To my pleasant surprise, today this rasam somehow became the best I’ve ever made. I’m not kidding: the fragrance, the texture & the appearance were ditto the original. It may have something to do with the heirloom tomatoes that I grew from seed & harvested from my yard. I wish there was some way for me to send over some of this fragrance wafting over my entire house. But this is the written word, so I’ll have to satisfy myself with writing about it.


Spice mix
(SOS – you could use a store bought mix but I like freshly ground best
• 1 dry red hot pepper
• 1 tsp coriander seeds
• ¼ tsp fenugreek seed
• ¼ tsp cumin seed

Seasoning mix
• 1/3 tsp mustard seeds
• 1 tsp ghee( butter will do)
• 4 curry leaves
• 1 tsp fresh ginger, crushed
• 3 juicy tomatoes- medium
• ¼ cup yellow split lentils
•½ tsp lemon juice (optional)
• ½ tsp fresh cilantro leaves
Prep time: 30 minutes

Serves 4

Pots n pans
• Pressure cooker
• Food processor
• Saucepan

1. Wash and rinse lentils. Cover with water and add turmeric
2. Pressure cook till well cooked or you can cook in a crock pot.
3. Meanwhile in saucepan, dry roast spice mix. Let cool and then grind in food processor to a powder.
4. Chop tomatoes and set aside.(SOS – peeling tomatoes makes for a tastier soup. Dip tomatoes in hot water & then plunge into cold so peel comes off easily)
5. Heat ghee in saucepan. Add mustard seeds, let splutter and then add ginger and curry leaves. Toss once.
6. Add chopped tomatoes and salt and some water to cook. When tomatoes are cooked, add the powdered spice mix to saucepan. Let everything come to a boil so any raw smells vanish.
7. Add the cooked lentils, let come to a boil. Turn off stove. Garnish with cilantro leaves.
8. Serve with steamed rice.(SOS-l load the cooker with rice & lentils at the same time, to cut down cooking time)

Health benefits
You’ll find that the judicious mix of spice helps clear sinuses and relieve congestion in cool weather. The lentils add a protein punch, and tomatoes a well known anti-oxidant.

Fun facts
This soup is called name of Mulligatawny and was featured in Seinfeld, episode 116 entitled The Soup Nazi. Jerry, George and Elaine go out to a new soup stand Kramer has been raving about; its owner is referred to as the “Soup Nazi,” due to his temperament and insistence on strict discipline while ordering. The episode repeatedly describes mulligatawny as one of the Soup Nazi’s tastiest soups.

I hope you enjoyed this dish just as much as I did preparing it and writing about it. There are so many good spices in it that’s its hard to pick one as the main spice. I’ll leave it to you to tell me what you liked about this soup……