Indian
Indian - South Indian Classics
Paya Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 kg mutton paya (trotters), split and cleaned
- • 2 tbsp sesame oil
- • 1 tbsp fennel seeds
- • 2 tsp black peppercorns
- • 1/4 cup grated coconut
- • 1 tbsp ginger-garlic paste
- • 10 shallots, halved
- • 1 tsp turmeric powder
- • 2 tsp salt
Preparation Steps
1
Phase 1
Wash the trotters thoroughly and blanch in boiling water for 10 minutes; drain.
2
Phase 2
Pressure-cook the trotters with the turmeric, 1 tsp of the salt, and 5 cups water for about 1 hour until the meat slips off the bone.
3
Phase 3
Dry-roast the fennel seeds, peppercorns, and grated coconut until golden.
4
Phase 4
Grind the roasted masala with the ginger-garlic paste into a coarse paste.
5
Phase 5
Saute the shallots in the sesame oil until golden, then add the roasted paste, the trotters, and their stock; simmer 30 minutes.
6
Phase 6
Adjust the remaining salt and serve piping hot with idiyappam or dosa.