Crossword Solver > found answer > MULLIGATAWN

Welcome to Anagrammer Crossword Genius! Keep reading below to see if mulligatawn is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on mulligatawn.

CROSSWORD
ANSWER

mulligatawn

Searching in Crosswords ...

The answer MULLIGATAWN has 0 possible clue(s) in existing crosswords.

Searching in Word Games ...

The word MULLIGATAWN is NOT valid in any word game. (Sorry, you cannot play MULLIGATAWN in Scrabble, Words With Friends etc)

There are 11 letters in MULLIGATAWN ( A¹G²I¹L¹M³N¹T¹U¹W⁴ )

To search all scrabble anagrams of MULLIGATAWN, to go: MULLIGATAWN?

Rearrange the letters in MULLIGATAWN and see some winning combinations

6 letters out of MULLIGATAWN

5 letters out of MULLIGATAWN

4 letters out of MULLIGATAWN

3 letters out of MULLIGATAWN

AAL AGA AIL AIM AIN AIT ALA ALL ALT AMA AMI AMU ANA ANI ANT AWA AWL AWN GAL GAM GAN GAT GIN GIT GNU GUL GUM GUN GUT ILL LAG LAM LAT LAW LIN LIT LUG LUM MAG MAN MAT MAW MIG MIL MUG MUN MUT NAG NAM NAW NIL NIM NIT NUT TAG TAM TAN TAU TAW TIL TIN TUG TUI TUN TWA UTA WAG WAN WAT WIG WIN WIT

2 letters out of MULLIGATAWN

AA AG AI AL AM AN AT AW IN IT LA LI MA MI MU NA NU TA TI UM UN UT

Searching in Dictionaries ...

Definitions of mulligatawn in various dictionaries:

MULLIGATAWN - Mulligatawny [ˈmɐlɨɡəˈtɑːni] ( listen ) is an East Indian soup. The name originates from the Tamil words miḷagāy (Tamil: மிளகா�...

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Mulligatawn might refer to
Mulligatawny [ˈmɐlɨɡəˈtɑːni] ( listen ) is an East Indian soup. The name originates from the Tamil words miḷagāy (Tamil: மிளகாய் 'chilli') or miḷagu (மிளகு 'pepper'), and taṇṇi (தண்ணி, 'water'). It is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. * Recipes for mulligatawny varied greatly over the years, and there is no single original version. Later versions included British modifications that included meat, though the local Madras recipe on which it was based did not. Early references to it in English go back to 1784. In 1827, William Kitchiner wrote that it had become fashionable in Britain:* By the mid 1800s, "Wyvern," the pen-name of Arthur Robert Kenney-Herbert (1840–1916), wrote in his popular "Culinary Jottings" that "really well-made mulligatunny is ... a thing of the past." He also noted that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding: * * a dessert-spoonful of tamarind, six red chillies, six cloves of garlic, a tea-spoonful of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, a tea-spoonful of salt, and six leaves of karay-pauk. When worked to a paste, he adds a pint of water, and boils the mixture for a quarter of an hour. While this is going on, he cuts up two small onions, puts them into a chatty, and fries them in dessert-spoonful of ghee till they begin to turn brown, when he strains the pepper-water into the chatty, and cooks the mixture for five minutes, after which it is ready. The pepper-water is, of course, eaten with a large quantity of boiled rice, and is a meal in itself. The English, taking their ideas from this simple composition, added other condiments, with chicken, mutton, &c., thickened the liquid with flour and butter, and by degrees succeeded in concocting a soupe grasse of a decidedly acceptable kind.

Mulligatawn might refer to

Mulligatawny [ˈmɐlɨɡəˈtɑːni] ( listen ) is an East Indian soup. The name originates from the Tamil words miḷagāy (Tamil: மிளகாய் 'chilli') or miḷagu (மிளகு 'pepper'), and taṇṇi (தண்ணி, 'water'). It is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period.
* Recipes for mulligatawny varied greatly over the years, and there is no single original version. Later versions included British modifications that included meat, though the local Madras recipe on which it was based did not. Early references to it in English go back to 1784. In 1827, William Kitchiner wrote that it had become fashionable in Britain:* By the mid 1800s, "Wyvern," the pen-name of Arthur Robert Kenney-Herbert (1840–1916), wrote in his popular "Culinary Jottings" that "really well-made mulligatunny is ... a thing of the past." He also noted that this simple recipe prepared by poorer natives of Madras as made by "Mootoosamy" was made by pounding:
*
* a dessert-spoonful of tamarind, six red chillies, six cloves of garlic, a tea-spoonful of mustard seed, a salt-spoonful of fenugreek seed, twelve black peppercorns, a tea-spoonful of salt, and six leaves of karay-pauk. When worked to a paste, he adds a pint of water, and boils the mixture for a quarter of an hour. While this is going on, he cuts up two small onions, puts them into a chatty, and fries them in dessert-spoonful of ghee till they begin to turn brown, when he strains the pepper-water into the chatty, and cooks the mixture for five minutes, after which it is ready. The pepper-water is, of course, eaten with a large quantity of boiled rice, and is a meal in itself. The English, taking their ideas from this simple composition, added other condiments, with chicken, mutton, &c., thickened the liquid with flour and butter, and by degrees succeeded in concocting a soupe grasse of a decidedly acceptable kind.

Anagrammer Crossword Solver is a powerful crossword puzzle resource site. We maintain millions of regularly updated crossword solutions, clues and answers of almost every popular crossword puzzle and word game out there. We encourage you to bookmark our puzzle solver as well as the other word solvers throughout our site. Explore deeper into our site and you will find many educational tools, flash cards and plenty more resources that will make you a much better player. Mulligatawn: Mulligatawny [ˈmɐlɨɡəˈtɑːni] ( listen ) is an East Indian soup. The name originates from the Tamil w...