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
You can also find more Soups recipes like Turai Rice Soup Curry Peas and Potato Soup with Salsa Chilled Cucumber & Buttermilk Soup Tomato And Basil Soup
Aattu Kaal Soup Recipe Card
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
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.
Nutrition Info
Calories : 528.35 Kcal
Carbohydrates : 8.915 gm
Protein : 2.815 gm
Fat : 30.945 gm
Other : 2.27
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
