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Mulligatawny () is a
By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular ''Culinary Jottings'' that "really well-made ''mulligatunny'' is ... a thing of the past." He also noted that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:
soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
which originated from Tamil cuisine
Tamil cuisine is a generic term used to describe culinary practices among Tamil language, Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka. It encompasses several distinct styles of cuisine or cooking reper ...
. The name originates from the Tamil
Tamil may refer to:
People, culture and language
* Tamils, an ethno-linguistic group native to India, Sri Lanka, and some other parts of Asia
**Sri Lankan Tamils, Tamil people native to Sri Lanka
** Myanmar or Burmese Tamils, Tamil people of Ind ...
words ( 'black pepper'), and (, 'water'); literally, "pepper-water". It is related to the dish .
Main ingredients commonly include chicken
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
, mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...
, and lentil
The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
s.
History
Mulligatawny was popular in India by the end of the 18th century, and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe. Recipes for mulligatawny varied greatly at that time and over the years (e.g.,Maria Rundell
Maria Eliza Rundell (née Ketelby; 1745 – 16 December 1828) was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of ...
's ''A New System of Domestic Cookery'' contained three versions), and later versions of the soup included British modifications that included meat, although the local Madras (modern Chennai
Chennai, also known as Madras (List of renamed places in India#Tamil Nadu, its official name until 1996), is the capital city, capital and List of cities in Tamil Nadu by population, largest city of Tamil Nadu, the southernmost states and ...
) recipe on which it was based did not. Early references to it in English go back to 1784. In 1827, William Kitchiner
William Kitchiner (1778–1827) was an English optician, amateur musician and cook. A celebrity chef, he was a household name during the 19th century, and his 1817 cookbook, '' The Cook's Oracle'', was a bestseller in the United Kingdom and the U ...
wrote that it had become fashionable in Britain:
By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular ''Culinary Jottings'' that "really well-made ''mulligatunny'' is ... a thing of the past." He also noted that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:
Ingredients
According to the '' Oxford Companion to Food'', the simplest version of the soup included chicken or mutton, fried onion, and spices. More complex versions may call for "a score of ingredients". Versions originating in southern India commonly called for lentils.See also
*List of soups
This is a list of notable soups. Soups have been made since ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from ...
Footnotes
References
{{reflist English soups Indian soups and stews Indian cuisine in the United Kingdom Tamil cuisine Anglo-Indian cuisine Curry dishes Indo-Caribbean cuisine