Mulligatawny soup with chutney and poppadoms

Mulligatawny soup with chutney and poppadoms

Tara Fisher

‘Pepper water’ is the original name for this Indian dish, which has been Anglicized over the years. It was traditionally thickened with rice, but I’ve used potatoes because I think the flavour is better. This is real comfort food, and the addition of rice makes it a meal in its own right.


Quantity Ingredient
1/2 onion
3 tablespoons vegetable oil
2 garlic cloves
5cm piece of fresh ginger
200g potatoes
1 medium carrot
3 tomatoes
1 teaspoon ground cinnamon
2 tablespoons madras curry powder
1 litre chicken stock
200ml coconut milk
1 lime, juiced
100g cooked basmati rice
75g cooked mini poppadoms
4-6 tablespoons mango chutney
sea salt
freshly ground black pepper


  1. Finely dice the onion. Heat a large saucepan or sauté pan until hot, add the oil and onion and cook over a medium-low heat for 15 minutes, stirring, until very soft and lightly coloured. Meanwhile, crush the garlic and grate the ginger, then roughly chop the potatoes, carrot and tomatoes.
  2. Add the garlic and ginger to the pan and cook for 2 minutes, then add the cinnamon and curry powder and cook for 1 minute. Add the potatoes, carrot and tomatoes and stir well. Add the chicken stock and bring to the boil, then reduce the heat to a very low simmer, cover and cook for 1 hour.
  3. Using a blender, process the soup in batches until very smooth, then return to the pan. Add the coconut milk and lime juice and return to the heat. Taste and season with salt and pepper if necessary. Spoon the cooked rice into a soup plate, then pour the soup around it. Place the poppadoms and mango chutney on top of the rice.
James Martin
Saturday Kitchen
slow cooking
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