Although this year’s winter in Dubai can only be called ‘weird’, I still want to call it the season of warm bowls of soup….Across the world, this winter has been harsh, and it is important to keep us free from all the by- products of winter- cold, body aches and pains and weakness.
Yes, Nothing can beat winter than a bowl of warm soup. However, of all the soups that I’ve tried, this traditional Kerala style Mutton Leg Soup (Aatu Kaal Soup in Kerala-straight from Mom’s kitchen) is my all- time favorite. Somehow everything tastes better when your mom makes it. Right? Ah, Mothers!!!
The only time we bought mutton at home was during monsoon/ cold weather, or when we were recovering from an illness. We were not lovers of goat meat, but absolutely loved this Mutton Leg soup, pressure-cooked to perfection, a clear soup with some glistening fat, spiced with green chilies and peppercorns, buttery garlic, and the shallots and fenugreek seeds just giving it the medicinal touch to the soup. This was the wonder soup that could bring us back to recovery….
The last time I had it was post-delivery….Yes…this soup is excellent for mothers post delivery, to recover and regain their strength. Good for your amazing kids, as it gives them a healthy dose of vitamins and minerals…Mutton Soup is considered an energy tonic in winter..Known to improve your blood circulation, beef up your calcium in bones, and warm you up…Lot of proteins..and nutrition for your vital organs…
So last weekend, I wanted to try this wonder tonic at home….Its high time I followed tradition by introducing this wonder soup to my family too… It’s a simple recipe, but quite effective. My family loved it…especially my daughter, who demanded more…Try this for your family, and enjoy the weather, while it lasts….
- Prep Time : 5 minutes
- Cook Time : 40 minutes
- Yield : serves a family
- Mutton Leg - cut into pieces
- Shallots/ Kunhulli - 10 to 15
- Turmeric powder - 1/2 tsp
- Fennel seeds/ perumjeerakam - 1 tsp
- Cumin seeds - 1 tsp
- Green chillies - 3 to 5 (optional)
- Garlic cloves - 8 to 10
- Curry Leaves - a generous amount
- Water - 7 cups
- Pepper corns - 1 tbsp
- Crushed pepper powder - 1 tsp
- Salt - to taste
- Milk - 2 to 3 tbsp (optional)
- For Tempering
- Ghee - 2 tsp
- Fenugreek seeds/ uluva - 1/2 tsp
- Mustard seeds - 1 tsp
- Shallots - 5 to 6
- Garlic cloves - 5 to 6
- To a pressure cooker, add mutton and all the ingredients except salt and milk.
- Pressure cook it for around 30 to 40 minutes. If required add more water.
- Once the pressure is released remove from stove, and check if the meat and bones are completely cooked and almost fall apart. Now add salt and milk to the soup.
- In a pan, add ghee..Splutter fenugreek, and then the mustard seeds.To this add shallots and garlic and let them temper for a while, until browned. Add this to the soup.
- Soup’s ready..Keep a portion for your kids, and then add more crushed pepper before serving…
- Once cooked, separate the meat and the water (soup). My mom says the meat has to be finished the same day preferably. The soup can be refrigerated or freezed for later use.