Curry powder is not a traditional Indian ingredient, but it reflects the dish’s British influence. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes.

“The present version bears no resemblance whatever to the traditional rasam,” she said, adding, “Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it.” This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. In the cookbook “Classic Indian Cooking,” the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. “Milagu tannir,” which means pepper water, was how Tamil people described some versions of rasam it morphed into mulligatawny when the British made it thick, chunky and meaty. Add mushrooms, cabbage, daikon, scallions and carrot to the pot, arranging them in sections, and season with salt. Ready in 15 Minutes, This Couscous Salad Is the MVP of Barbecue and Picnic Season Her Recipes Inspire Millions of Home Cooks. This soup is a British-Indian cuisine hybrid, the result of colonizers’ encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven.

Cooking nytimes chicken soup