Attukal Soup (Paya Soup)

Name: Attukal Soup (Paya Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Indian
Ingredients: 2 pieces Mutton Leg (2 Mutton legs chopped into 2-4 inch pieces); 10 cloves Garlic (10 cloves Garlic crushed); 1 piece Yellow Onion (1 Onion chopped); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 2 tsp Black Pepper (2 teaspoons Black pepper powder); ¼ cup Curry leaves (1/4 cup Curry leaves); 0 pieces Table Salt (Salt to taste); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 tsp Sesame Oil (2 teaspoons Gingelly oil)

A spicy, aromatic mutton leg soup from South Asian cuisine, where the meat is sautéed with onions and a ground paste of garlic, curry leaves, black pepper, and cumin, then pressure-cooked until tender.

60 minIndian

Servings4

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Halal

Steps

1Wash the goat leg pieces in warm water, drain and set aside.
2Sauté the goat leg pieces and onions in 2 teaspoons gingelly oil and turmeric in a large pressure cooker.
3Grind the garlic, curry leaves, black pepper and cumin seeds into a fine paste in a mixer jar. In olden days it would be ground with a large pestle rock.
4Add this ground paste to the sautéed goat leg pieces and add 1 litre of water.
5Once it starts boiling, add salt accordingly and cook it for about 15 whistles or till softened and cooked.
6Once the steam is released by itself, let it come to a rolling boil again a couple of times.
7Serve soup hot with 1-2 pieces of the goat leg in each serving with coriander leaves and mint garnishing. Serve Attukal Soup (Paya Soup) as an appetiser or a light meal with pulao.