Mulligatawny Soup

Comments

From 1933

MULLIGATAWNY SOUP

6 red chilles

½ cup parched grams

½ oz large cumin seed

2 oz khas khas (poppy)

2 in pieces turmeric

½ oz cinnamon

12 cloves

¼ tsp mustard seed

½ tsp (fenugreek grass)

24 small garlics

1 tbsp blanched almonds

¼ cup peanuts

1 chicken

1 coconut

1 tbsp butter

Grind gram, peanuts and spices separately. Extract coconut milk, strain the different lumps through muslin, take butter and heat the peanut lump well, then put in the coconut milk and spices, also chicken already boiled and cut up. Cook all together slowly about 10 minutes and serve with rice.

Sounds NICE