Mulligatawny

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Mulligatawny Ingredients

1 1/2 c Onions; chopped	1/2 ts Salt
1 Celery stalk; chopped	1 md Carrot; chopped
2 tb Vegetable oil; or ghee	1 lg Potato; cut into small cubes
1 sm Chili pepper; seeded and	1 md Red and green bell peppers;
Or	1 Tomato; chopped
1 pn Cayenne; to taste	1/2 c Coconut meat; unsweetened,
1 ts Turmeric	1 c Coconut milk
1 tb Coriander seed; ground	3 tb Lemon juice; or lime juice
4 c Water; or vegetable stock	2 ts Fresh cilantro; chopped

Instructions for Mulligatawny

In a medium soup pot, saute the onions and celery in the oil or ghee. When the onions are becoming translucent, add the chile, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the water or stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes. Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro. Adjust the seasonings. Serve at once or, even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." NOTES : Indian cooks created this soup to suit British taste. Suit your own taste with this version -- just the right amount of spice prepares you for fiery things to come!

Main Ingredient: Cuisine: Indian

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