Chettinad Paya Soup Recipe

Ingredients

• 2 mutton legs, cut into 2-4 inch chunks
• ten cloves smashed garlic
• 1 chopped onion
• 1 tablespoon cumin seeds (Jeera)
• 2 tsp ground black pepper
• a quarter cup curry leaves
• Season with salt to taste
• 1/2 tsp turmeric powder (Haldi)
• 2 teaspoons ginseng oil

How to make Attukal Soup Recipe | Paya Soup

1. To make Attukal Soup Recipe | Paya Soup, first wash the goat leg in warm water, then drain and set aside.
2. In a large pressure cooker, sauté the goat leg pieces and onions with 2 teaspoons gingelly oil and turmeric.
3. In the mixer jar, combine the garlic, curry leaves, black pepper, and jeera to make a fine paste. It used to be pounded with a huge pestle rock.
4. Add 1 litre of water to the sautéed goat leg pieces and this ground paste.
5. Once it begins to boil, season with salt and simmer for about 15 minutes, or until softened and cooked.
6. Allow it to come back to a rolling boil a number of times after the steam has been released on its own.
7. Serve the soup hot with 1-2 chunks of goat leg in each serving, garnished with coriander leaves pudina. Attukal Soup Recipe | Paya Soup can be served as an appetizer or as a light dinner with pulao.