Mulligatawny
Template:Short description Template:Distinguish Template:Use dmy dates Template:Infobox food Mulligatawny (Template:IPAc-en) is a soup which originated from Template:Lang<ref>Template:Cite book</ref> in Tamil cuisine, though much transformed during its adoption into Anglo-Indian cuisine. The name originates from the Tamil words Template:Lang (Template:Wikt-lang 'black pepper'), and Template:Lang (Template:Wikt-lang, 'water'); literally, "pepper-water".<ref name=":0">Template:Cite book</ref>
Main ingredients commonly include chicken, mutton, and lentils.<ref name=":1" />
History
Mulligatawny was popular in India by the end of the 18th century,<ref name=":0" /> and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe.<ref>Template:Cite book</ref> Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup included British modifications that included meat,<ref>Template:Cite book</ref> although the local Madras (modern Chennai) recipe on which it was based did not.<ref name=wyvern /> Early references to it in English go back to 1784.<ref>Template:Cite book</ref> In 1827, William Kitchiner wrote that it had become fashionable in Britain:
In 1878, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular Culinary Jottings that "really well-made mulligatunny is ... a thing of the past."<ref name=wyvern /> He wrote that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:
Ingredients
According to The Oxford Companion to Food, the simplest version of the soup included chicken or mutton, fried onion, and spices.<ref name=":1">Template:Cite book</ref> More complex versions may call for "a score of ingredients". Versions originating in southern India commonly called for lentils.<ref name=":1" />