MULLIGATAWNY SOUP Meaning and
Definition
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Mulligatawny soup is a flavorful and spicy soup that originated in South India but gained popularity in British cuisine during the colonial era. The term "mulligatawny" is derived from the Tamil words "milagu" (meaning pepper) and "thanni" (meaning water), signifying its characteristic pepperiness.
This soup is typically prepared with a base of chicken or meat broth, which is then infused with a variety of spices such as curry powder, cumin, coriander, turmeric, and ginger. The addition of these spices gives mulligatawny soup its distinct and complex flavor profile.
Traditionally, mulligatawny soup includes various ingredients like cooked lentils, vegetables (such as carrots, celery, and onions), rice, and sometimes even coconut milk to add creaminess. The resulting soup is often thick and rich, with a slightly tangy and spicy taste.
Mulligatawny soup is known for its versatility, as it can be served on its own as a hearty and warming soup or accompanied by bread, rice, or naan bread. Its unique blend of Indian and British influences makes it a popular choice for those seeking a fusion of flavors.
Overall, mulligatawny soup is a delicious and aromatic dish that combines the best of Indian and British culinary traditions, offering a satisfying and exotic experience for the palate.
Common Misspellings for MULLIGATAWNY SOUP
- nulligatawny soup
- kulligatawny soup
- julligatawny soup
- mylligatawny soup
- mhlligatawny soup
- mjlligatawny soup
- milligatawny soup
- m8lligatawny soup
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- mupligatawny soup
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- mulkigatawny soup
- mulpigatawny soup
- muloigatawny soup
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Etymology of MULLIGATAWNY SOUP
The word "mulligatawny" is derived from the Tamil (a Dravidian language spoken in Southern India and Sri Lanka) phrase "milagu thanni" which means "pepper water". This phrase refers to a traditional Indian soup or broth flavored with various spices, including plenty of black pepper. British colonizers in India during the 18th and 19th centuries encountered this soup and anglicized its name to "mulligatawny". The soup was then introduced to Europe where it gained popularity and became a staple in British cuisine.
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