How to make Aattu Kaal Soup - Lamb trotter soup flavored with coconut and curry leaves.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb trotters (paya) , Turmeric powder

Cuisine : TamilNadu

Course : Soups

Aattu Kaal Soup Recipe Card

Aattu Kaal Soup

Soups are something you can have all year long and any time of the day. The best part is the unbelievable variety. Right from rich warm soups for cold wintery nights to light soups that match bright sunny days – there is a soup for every mood, occasion and season.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aattu Kaal Soup Recipe

  • 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


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.