Aattu kaal soup

Aattu kaal soup

Preparation Time : 45 minutes

Cooking Time : 1 hour

Serving : 6 members

Description

Aattu kaal soup as we call at home which means trotters soup / goats leg soup . This recipe is an authentic family classic very own to my mothers place which is nearly a pale black in colour ( the colour might put you of but i assure you it tastes heavenly ), very spicy where you feel the slow burn singing the sides of your tongue and less fat constant compared to my in – laws place trotters soup .at my In – laws place , the trotters soup is a pale yellow colour with ground poppy seeds added to it , garnished with crushed pepper and cumin seeds . very minimally spiced and mildly flavoured but a lot more fatty . I have already posted the recipe of my in – laws place trotters soup . Once on a holiday to U.K , was at my friends place ( baby as we call her / meera aboo Thamby ) . She served us totters soup for dinner . I was so surprised to see the trotters there , as each piece was so big and had much more flesh compared to what we get in India . I did ask her if these are cows trotters as it was so fleshy , big and more sticky . Those were the best trotters I have had till date . Her second son akil was a kid about 6 years and i remember , he kept asking ” I want jelly meat ” …. I don’t know how many of you remember the story about what my brother had gone through because of this trotters soup with my son on my previous post on trotters soup . Well this is the soup that put him into such an situation .

Method

1. Pressure cook the trotters along with turmeric powder , coriander power , cumin powder , pepper powder , small onions and garlic in low flame for 10 -15 whistles with water 1/2 inch above the trotters .

2. The trotters flesh should fall apart from the bones and while eating the flesh should dissolve in your mouth .

3. Add salt , taste and adjust . Heat ghee , add cinnamon , cloves and small onions .

4. Sauté for a minute until the onions are brown and pour over the trotters soup .

5. Mix well , garnish with chopped coriander leaves and serve hot with arisi maavu rotti ( rice flour pathiri / roti ) .