Description
Delve into the rich flavors of Mughlai cuisine with this Attukal Soup, also known as Paya Soup, which features tender mutton legs infused with aromatic spices. This warming dish is perfect as an appetizer or a light meal, beautifully complemented by a side of pulao.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton legs (chopped) | 2 (2-4 inch pieces) |
| Garlic | 10 cloves (crushed) |
| Onion | 1 (chopped) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Black pepper powder | 2 teaspoons |
| Curry leaves | 1/4 cup |
| Salt | to taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Gingelly oil | 2 teaspoons |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | 25g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 1g |
Instructions
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Preparation: Begin by washing the mutton leg pieces in warm water; drain and set aside.
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Sauté: In a large pressure cooker, heat 2 teaspoons of gingelly oil and sauté the mutton pieces along with the chopped onion and turmeric until fragrant.
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Make the Paste: In a mixer jar, grind the crushed garlic, curry leaves, black pepper, and cumin seeds into a fine paste. Traditionally, this was done using a large pestle and mortar.
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Combine: Add the ground paste to the sautéed mutton and onion. Pour in 1 liter of water and bring it to a boil.
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Cook: Once boiling, add salt to taste. Close the pressure cooker and cook for about 15 whistles, or until the mutton is tender and cooked through.
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Final Touch: After the steam has released, bring the soup to a rolling boil again for a couple of minutes.
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Serve: Ladle the soup into bowls, ensuring each serving includes 1-2 pieces of mutton. Garnish with fresh coriander leaves and mint (pudina) for an extra burst of flavor.
Serving Suggestions
Enjoy your Attukal Soup hot, either as a standalone appetizer or paired with fragrant pulao for a fulfilling meal.
This recipe encapsulates the ultimate comfort of Mughlai cuisine, making it a delightful addition to your culinary repertoire.