Mulligatawny

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Template:Short description Script error: No such module "Distinguish". Script error: No such module "Unsubst". Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Mulligatawny (Script error: No such module "IPAc-en".) is a soup which originated from Script error: No such module "Lang".[1] in Tamil cuisine, though much transformed during its adoption into Anglo-Indian cuisine. The name originates from the Tamil words Script error: No such module "Lang". (Template:Wikt-lang 'black pepper'), and Script error: No such module "Lang". (Template:Wikt-lang, 'water'); literally, "pepper-water".[2]

Main ingredients commonly include chicken, mutton, and lentils.[3]

History

Mulligatawny was popular in India by the end of the 18th century,[2] and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe.[4] Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup included British modifications that included meat,[5] although the local Madras (modern Chennai) recipe on which it was based did not.[6] Early references to it in English go back to 1784.[7] In 1827, William Kitchiner wrote that it had become fashionable in Britain:

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File:Mulligatawny-Rezept ATYR 22.08.1868 Seite 249 marked.jpg
Mulligatawny recipe from Charles Dickens's weekly magazine All The Year Round, 22 August 1868 (page 249)

In 1878, 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."[6] He wrote that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:

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Ingredients

According to The Oxford Companion to Food, the simplest version of the soup included chicken or mutton, fried onion, and spices.[3] More complex versions may call for "a score of ingredients". Versions originating in southern India commonly called for lentils.[3]

See also

Footnotes

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References

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External links

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