Translated from the Tamil language, mulligatawny means "pepper water." This recipe for mulligatawny includes three types of pepper and is about a 5 out of 10 on the heat/spice scale. In addition to the cilantro and lemon juice garnish, you may also want to add rice to this dish.
Large pot or Dutch oven
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
1 carrot, finely diced
1 rib celery, diced
1 yellow onion, diced
3 cloves garlic, diced
1/2 cup white wine
1 bay leaf
32 oz. box chicken stock
3 large red skin potatoes, skinned and quartered
1 15 oz. can yellow corn, whole kernels
4 chipotle peppers in adobo sauce
1/2 cup tomato sauce
2 tspn fresh ginger, diced
1/2 tspn ground cumin seeds
1 tspn cayenne pepper
salt and pepper to taste
1/2 tspn thyme
3/4 tbsp sugar
1/2 tbsp curry powder
1/2 cup coconut milk
pinch of turmeric
pinch of cardamom
pinch of ground coriander
pinch of cinnamon
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Cut the flesh of the eggplant from the skin and cut it into small cubes. Discard the skin.
- Add the onions, celery, carrots, garlic, and eggplant to the pot and cook until onions become clear and translucent.
- Add the white wine (I used Pinot Grigio) and the bay leaf to the pot and continue cooking at medium heat for another 5 minutes.
- Add the 32oz. of chicken stock plus 2 cups of water.
- Place the 4 chipotle peppers in a food processor and pulse them 5 to 6 times until the peppers are ground into small pieces and have combined with the adobo sauce.
- Add the potatoes, corn, chipotle peppers, and tomato sauce to the pot.
- Add the ginger, cumin, cayenne pepper, thyme, sugar, curry, and coconut milk.
- Add a pinch each of turmeric, ground cardamom, ground coriander, and cinnamon.
- Turn heat down to low and let simmer for 3 to 4 hours.
- Serve hot and garnish with lemon juice and chopped cilantro.