June 20, 2004
Mulligatawny Soup

As a follow-up to Wednesday's post about inexpensive food, here is my mother's recipe for Mulligatawny Soup. It is inexpensive, nourishing, and very tasty, basically a chicken stew with three differences: (a) lots of garlic and curry for flavor, (b) an apple substituted for the usual potatoes, and (c) the whole thing run through the blender at the end. The only drawback is that it takes two or three hours to make. However, it is also very suitable for making with friends or relatives, since there's a lot of slicing and dicing and stirring involved, and much of the time it can be left to simmer unwatched. I believe it comes from Singapore.

Mulligatawny Soup

In large pot, place:

1 1/2 quarts water
1 frying chicken, cut up
2 tsp salt
2 onions, quartered
1 stalk celery, sliced
3 carrots, sliced

Bring to a boil and simmer at least 30 mins. Remove chicken pieces from pot and allow to cool. Remove meat from bones and put meat back in pot. In frying pan, place:

1/4 cup oil
1 onion, chopped
1 clove garlic, minced
1 tart apple (e.g. Granny Smith), peeled and chopped

Simmer 5 minutes or so, until onion is transparent. Blend in, to form a thick paste:

1/3 cup flour
2 tbsp curry powder

Take a ladle or two of broth from the pot and stir into the mixture in the frying pan (to help liquefy it), then pour entire contents of frying pan into pot. Bring to a boil once more, and simmer again for at least 30 minutes. Stir frequently, since the flour and meat tend to stick to the bottom. Add salt and pepper to taste. Allow to cool, and mince mixture in blender, a pint or so at a time. Check the blender after each batch, since the giblets tend to get tangled with the blade.


  • The blender is necessary, and not only to mix the flavors properly. The soup looks mildly revolting before it is blended, with limp vegetables and oil floating on top.
  • Freezes well.
  • Microwaves well.
  • If boiled long enough and blended fine enough, it ends up the consistency of oatmeal, and is very tasty spread (hot) on toast.
  • It is a nourishing food (half meat, half vegetables) for those with jaw or teeth problems. I once had a student whose jaws were wired shut for a week after surgery. She was very grateful for this recipe, since it only takes a day or two to get thoroughly tired of oatmeal and milkshakes.
  • Other than the flour and maybe the apple, there is nothing that would offend the shade of the late Dr. Atkins.

Update: (6/24, 6:54 PM)

I'm no expert, but I believe this soup is also kosher, assuming the chicken was executed with the proper formalities. Can anyone confirm or deny my surmise?

Posted by Dr. Weevil at June 20, 2004 12:24 PM

That sounds good! I am printing it out. Thanks! :d

Posted by: Terry on June 24, 2004 12:24 PM


The 'allow to cool' is very important, else you'll have a green volcano in your kitchen. The Weevil parents found this out the first time they attempted to make it. Yum, green soup on the ceiling!

Posted by: steevil (Dr Weevil's bro Steve) on June 27, 2004 11:07 PM

Yep. So long as you use a kosher chicken (and flour and oil if you are concerned about these things) it's kosher.

Posted by: David on July 2, 2004 10:15 AM