Mutton Paya Soup

-

Mutton Paya soup


This is the healthiest as well as tastiest soup one could have!

I am sure this healthy, aromatic, nutritious soup is every non vegetarians favourite winter delight!

Paya soup is prepared with  the legs of a lamb or trotters. This nutritious soup can be given to kids, elderly people &  sick patients as a quick  source of nourishment. This is the best treat for feeding mothers too. 

This recipe I learnt from my mother & i have enjoyed this soup a lot during my 1st delivery period at mom's place.

Cleaned Lamb legs are pressure cooked for a long time with crushed aromatic spice and the divine aroma  spread in the entire house makes you fall in love with this  scrumptious dish. 

This is the best treat for your guests during winter season. 

Kindly go through the step by step Recipe. 

Please note:

Use spices as per your choice. 

You can add only required quantity water to the soup to have  right consistency .  Some prefer watery & some like it thick. 

Here i have used sambar onions( shallots )You can use normal onion fir this recipe. 

Here is my Youtube Video for the recipe. Kindly check it out:


Recipe:

Ingredients:

  • 1/2 kg trotters ( legs of a lamb)
  • 1 medium size chopped tomato 
  • 1/4 tsp turmeric
  • Salt to taste 
  • 1 medium size sliced onion for seasoning
  • 1 tbsp ghee 

Ingredients for the masala:

  • 5-6 sambar onions/shallots ( or 1 medium size onion)
  • 2 tbsp coriander seeds
  • 1 tsp pepper
  • 1 tsp jeera
  • 2 cloves
  • 1/2" cinnamon
  • 4 garlic cloves 
  • 1 red short chilli

Method:


Add all the masala ingredients to the grinding jar & coarsely grind without water. ( You can grind to a fine paste too if you need a thicker soup)

Wash the trotters/ lamb leg pieces thoroughly with running water 3-4 times. 

Transfer the cleaned trotters to the pressure cooker. 

Add the ground masala paste, turmeric, salt to taste, chopped tomato & add 2 -3 cups of water. 

Cover &  cook on a high flame till the 1st whistle. 

Reduce the flame  to the lowest and cook for 30-35 minutes. 

Switch off the flame & allow  the cooker to depressurize naturally. 

Open the lid & you can find this aromatic broth. 

In a separate vessel heat  1 Tbsp ghee. Add 1  thinly sliced onion &  fry till golden brown. 

Keep a sieve above the vessel & strain the broth to the seasoning. 

Transfer the residue back to the pressure cooker and Add 1 cup of water . Mix well. 

Keep a sieve on the vessel and strain the broth again. 

Repeat this process one more time. 

Now gently add all the paya pieces to the soup & add salt / pepper to taste. ( If required)

Take a good boil for 2-3 minutes. 

Delicious paya soup is ready to serve.

I love to have this with rusk or toast. 

So glossy, so aromatic & super delicious. 
Try this recipe & enjoy with your loved ones. 
Thanks a lot for visiting my blog. 

 





Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more