Mulligatawny Soup

About This Recipe

Mulligatawny is a warming Tamil soup rich with lentils, vegetables, and creamy coconut milk. Often served with rice or bread. Rooted in the everyday cooking of Sri Lankan Tamil kitchens, Mulligatawny Soup balances technique and tradition: the red lentils is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the red lentils, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 1 cupred lentils
• 1 cancoconut milk (400ml)
• 2 cupsmixed vegetables (carrot, celery, potato)
• 1 tbspcurry powder
• 4 cupsvegetable stock
• 2 tbspoil

Instructions

1. 1

   Sauté aromatics

   Heat oil and cook onions until soft

2. 2

   Add spices

   Stir in curry powder, cook 1 minute

3. 3

   Add lentils and vegetables

   Add stock, lentils, and diced vegetables

4. 4

   Simmer

   Cook 25-30 minutes until lentils are soft

5. 5

   Finish

   Stir in coconut milk and simmer 5 minutes

Variations

• •

  Add chicken for protein

• •

  Use red lentils or moong dal

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate for 4 days; freezes well for 1 month Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions