By Devi Poojari
January 15, 2024
Image Credit: Jamil Ghar
Unlike the protagonist who doesn’t always get her soup just right, a comforting bowl of paya soup needs time and a keen eye. A flavourful broth infused with bone marrow and spices, this one is just perfect for your winter cravings. Tap to see the recipe to make yourself a ‘killer’ meal.
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½ kg lamb trotters 2 cardamom pods, crushed 6 whole black peppercorns 1 tablespoon ginger-garlic paste 2 onions, sliced 1.5 tablespoons roasted chana dal 1.5 tablespoons grated coconut 1 tomato, chopped 1 teaspoon red chilli powder 1 teaspoon turmeric powder 3 green chillies, slit 1 teaspoon garam masala 2 tablespoons chopped coriander 2 tablespoons ghee Salt, to taste
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Grind the roasted chana dal and coconut to a fine paste with some water and set aside.
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Coat the trotters with a paste of wheat flour, turmeric and vinegar and wash thoroughly to remove any odour.
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Add the cleaned trotters to a pressure cooker along with the black peppercorns, cardamom pods, turmeric powder and salt.
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Pressure cook the trotters with 5 cups of water for 10 minutes on a medium-high flame.
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Heat the ghee in a separate pan and fry the onions, chillies and tomatoes until softened.
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Add the ginger-garlic paste and cook for a couple of minutes, before adding the ground chana dal paste and combining thoroughly.
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Add the chilli powder and season lightly with some salt before transferring it to the pressure-cooked trotters.
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Close the lid and pressure cook the mixture for another 10 minutes over a medium-high flame.
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Once done, cool slightly and bring the shorba to a roaring boil after adjusting seasoning and consistency.
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Add the garam masala and coriander leaves and continue to boil until the fat begins to float on top. Serve hot.
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