Aattu Kaal Soup

Method

1. 1

   Prepare trotters: Wash 4 aattu kaal (goat trotters) thoroughly under cold running water. Blanch in boiling water for 5 minutes to remove impurities. Drain and rinse well.

2. 2

   Pressure cook long: Add blanched trotters to a pressure cooker with 5 cups water, 1.5 tbsp ginger-garlic paste, 1 tsp turmeric, 2 broken dried red chillies and salt. Cook for 15-20 whistles until the trotters are very soft and gelatinous and the meat is falling off the bone.

3. 3

   Strain broth: Separate the cooked trotters from the rich bone broth. Keep both. The broth is deeply gelatinous from the collagen.

4. 4

   Make spice blend: Coarsely crush 2 tsp black peppercorns, 1 tsp cumin seeds and 4 garlic cloves in a mortar.

5. 5

   Make aromatic base: Heat 2 tbsp sesame oil. Add the crushed pepper-garlic blend and fry 2 minutes. Add 8 sliced shallots and fry 8 minutes until golden.

6. 6

   Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and 1 tsp coriander powder. Cook 6 minutes.

7. 7

   Add trotters and broth: Add the cooked trotters and pour in all the rich bone broth. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10 minutes until broth is well-flavoured.

9. 9

   Add fresh coriander: Add a generous handful of fresh coriander and ginger julienne.

10. 10

    Serve: Adjust salt and pepper. Aattu kaal soup is a deeply nourishing bone broth. Serve in deep bowls with fresh lemon and raw onion.