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Aattu Kaal Soup

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Lamb trotter soup flavored with coconut and curry leaves.

This is an exclusive website recipe.

Preparation Time :16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Aattu Kaal Soup

Main Ingredients

Lamb trotters (paya) , Turmeric powder

Cuisine

TamilNadu

Course

Soup

Level Of Cooking

Medium

Calories

528.35

Carbohydrates

8.915

Protein

2.815

Fat

30.945

Fibers

2.27

Ingredients

  • Lamb trotters (paya)
    8-12
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Tomato
    1 medium
  • Sambhar onions
    10
  • Ginger
    1 inch piece
  • Garlic
    4-6 cloves
  • Green chillies
    2
  • Fresh coriander leaves
    1/2 bunch
  • Curry leaves
    10-12 leaves
  • Coconut scraped
    1/2 cup
  • Star anise
    2
  • Bay leaves
    2
  • Cinnamon
    1 inch stick
  • Asafoetida
    1/4 teaspoon
  • Sesame oil (til oil)
    4 tablespoons
  • Lemon juice
    1 tablespoon
  • Whole dry red chillies
    4
  • Fennel seeds (saunf)
    1 tablespoon
  • Cumin seeds
    1 teaspoon
  • Coriander seeds
    1 tablespoon
  • Black peppercorns
    1/2 teaspoon

Method

Step 1


Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt.

Step 2


Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions.

Step 3


Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly.

Step 4


Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves.

Step 5


Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve.

Step 6


Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released.

Step 7


Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves.

Step 8


Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking.

Step 9


Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours.

Step 10


The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside.

Step 11


Strain the soup, pressing the residue to extract all the flavors.

Step 12


Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

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