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Tamilnadu · Breakfast

Aattu Kaal Soup (ஆட்டுக்கால் சூப்)

Traditional 62. Aattu Kaal Soup recipe

🧺 Ingredients

• 2 mutton trotters (aattu kaal — goat forelegs, cleaned and cut into pieces by butcher)
• 8 cups water
• 2-inch cinnamon stick
• 4 cloves
• 4 green cardamom pods
• 2 black cardamom pods (optional — adds depth)
• 2 star anise
• 1 tsp black pepper, coarsely ground
• 1-inch fresh ginger, thinly sliced
• 5 garlic cloves, crushed
• 1 tsp fennel seeds (sombu)
• 1 tsp cumin seeds
• 1 tsp salt (plus more to taste)
• ½ tsp turmeric powder
• Fresh coriander leaves — generous handful
• 2 green chilies, slit lengthwise
• 1 small onion, halved (with skin — adds color)
• 1 tsp black pepper powder
• 1 tbsp fresh lemon juice
• Extra fresh coriander, finely chopped
• ½ tsp ghee per bowl

👩‍🍳 How to make Aattu Kaal Soup

1. Ensure trotters are properly cleaned by the butcher — outer hooves removed, hair singed off.
2. Rinse thoroughly under cold running water.
3. Soak in cold water with 1 tsp turmeric for 15 minutes to draw out impurities.
4. Drain and rinse.
5. Place cleaned trotters in a pot.
6. Cover with cold water.
7. Bring to a rapid boil over high heat.
8. Boil for 5 minutes — the water will foam and turn grey from released blood and impurities.
9. Drain completely.
10. Rinse trotters and pot.
11. Return blanched trotters to clean pot.
12. Add 8 cups fresh cold water.
13. Add all whole spices: cinnamon, cloves, green cardamom, black cardamom, star anise, fennel seeds, and cumin seeds.
14. Add ginger slices, crushed garlic, halved onion (skin-on adds color and depth), and green chilies.
15. Add turmeric and 1 tsp salt.
16. Bring to boil, then pressure cook for 5–6 whistles on medium heat.
17. Allow pressure to release naturally (15–20 minutes).
18. The trotters should be very tender — the collagen-rich foot bones should release a gelatinous broth.
19. Bring to boil over high heat, then reduce to very low heat.
20. Simmer covered for 3–4 hours, skimming any foam that rises during the first hour.
21. The broth is ready when it has turned a golden-amber color and the trotters are fork-tender.
22. Strain the broth through a fine sieve into a clean pot.
23. Return the tender trotter pieces to the clear broth.
24. Discard whole spices.
25. Taste and adjust salt.
26. Add freshly ground black pepper and lemon juice.
27. The broth should be rich, golden, clear, and deeply savory.
28. Ladle into bowls — include several trotter pieces per bowl.
29. Add a drizzle of ½ tsp ghee.
30. Garnish with generous fresh coriander.
31. The meat from the trotters should be falling off the bone.
32. Eat with lemon and green chili on the side.

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