Re: Mulligatawny soup recipe

Nicole A. Okun (ariadne@mindlink.bc.ca) wrote:
: This serves the two of us for two or three meals; it's good with fresh
: bread or chappatis (sp?).  You could "steam-stir" the onion and garlic in
: water instead of sauteeing in oil so that there is no added fat in this
: soup, but the oil really seems to bring out the flavour of the spices.  If
: someone knows how to handle the spices to brighten their flavour with out
: frying, I'd be interested in the technique.

" Mulligatawny " comes from the word "Millagu Tunni" which means in
Tamil Pepper Water, British couldn't pronounce that and hence comes
"Mulligatawny". This is the same as what we call "Rasam". So if you
are interested in tasting authentic flavor, check out a Indian Store
and buy "Rasam Powder" which is pretty good usually.

--
Suresh Sivaprakasam                       Internet: suresh@cisco.com
Cisco Systems Inc                         San Jose CA 95134