Mappilai Attukal soup

A  famous soup in the south, especially the seacoast side, it has been reinvented to suit the Indian palate. Given as a digestive , for bridegrooms and brides to be before weddings [to gather vigour and strength[ as an aphrodisiac, and in times of feasting among fishermen, this is one of the signature soups of south India.

Serves  5-6

preparation time 50 minutes

Ingredients:

Lamb leg – 2 legs

Shallots/Sambhar onion – 10 nos

Tomato – 1 no

Garlic – 5 cloves

Ginger – ½” inch stick

Turmeric powder – ¼ tsp

Oil – 1 tsp

Cumin seeds – 2 tsp

Black peppercorns – 1 tsp

Lemon juice – 1 tsp

Coconut milk –1/4 cup

Salt to taste

Method

1)  Chop each leg into 4 pieces.

2)  Peel and crush onion, garlic and ginger.

3)  Crush cumin seeds and peppercorns.

4)  In a pressure cooker, boil water along with leg pieces and all the crushed ingredients with oil, turmeric powder and salt.

5)  Wait for 6 whistles.

6)  Open pour in the coconut milk, add pepper powder and stir.

7)  Last optional , before serving,Pour in the lemon juice and stir it well.

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