Aattu Kaal Soup

Ingredients

• - 400g goat trotter soup
• - 3 tbsp sesame oil
• - 2 large onions
• - 3 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - Curry leaves
• - Salt to taste

Method

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. 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. Strain broth: Separate the cooked trotters from the rich bone broth. Keep both. The broth is deeply gelatinous from the collagen.
4. Make spice blend: Coarsely crush 2 tsp black peppercorns, 1 tsp cumin seeds and 4 garlic cloves in a mortar.
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. Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and 1 tsp coriander powder. Cook 6 minutes.
7. Add trotters and broth: Add the cooked trotters and pour in all the rich bone broth. Bring to a boil.
8. Simmer: Cook on medium heat 10 minutes until broth is well-flavoured.
9. Add fresh coriander: Add a generous handful of fresh coriander and ginger julienne.
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.