Tamarind Broth with Pureed Pigeon Peas and Black Pepper

Molagha Tanni

Preparation info

  • Makes

    5 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Hearty mulligatawny soup—the English version—contains meat, stock, and vegetables. Its origin, however, the humble Tamil molagha (pepper) tanni (water), consists of just that—pepper and water—along with a few other spices, in a no-frills, complex-tasting broth. This is comfort food, poured over a bowlful of slightly starchy cooked white rice and served with a basket of Flame-Toasted Lentil Wafers.