Milligatawny is a Tamil word meaning “pepper water” which sort of gives the impression that this is going to be particularly peppery or at the very least thin. But alas, it was neither of those things. It was sort of a thin puree, rather than a soup.
The vegetable version was made with four root vegetables, potatoes, turnips, onions and carrots, as well as a boat load of spice. The spice was mitigated by coconut milk, so rather than being particularly hot, it was simply a subtle flavor, even though there were peppercorns, fennel seeds, cumin, turmeric, basil and coriander seeds, on top of garlic and ginger. That is a lot of flavor to work with.
The recommendations were to eat it with lentils, or hard boiled eggs, but I had also seen the idea of using it with bread or rice. That spoke to me. It looked like some sort of Thai curry when it was done, and I ate it like that, pouring it all over rice. It was a very homey feel, with all those starches, and the creaminess from the coconut milk, but there was a little bite at the back end thanks to the seasoning. I had lime wedges as well, and the citrus wasn’t necessary, but it was complimentary. I liked it both ways. It was almost like two different meals, both very good. I warn you, it doesn’t really look all that appetizing. Something about turmeric.
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