India Aatu Kaal (Mutton Bone Soup)
This thin and flavorful soup is a specialty of the southern state of Andhra Pradesh. Mutton is traditionally used, but lamb or goat can be substituted. Serve aatu kaal with rice for a complete meal. Recipe Servings: Serves 8
Prep Time
5 minutes
Cook Time
1 hour 55 minutes
Total Time
2 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (907 g) mutton bones
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1/2 tsp (2.5 ml) turmeric powder
- 1 1/2 tsp (7.5 ml) coriander powder
- 3 tsp (15 ml) chili powder
- salt to taste
- 2 tsp (10 ml) whole black peppercorns
- 1/2 tsp (2.5 ml) cumin (jeera) seeds
- 1 tsp (5 ml) fennel seeds
- oil
- 1/2 medium onion, chopped
- 1 sprig curry leaves
- 1/4 tsp (1.25 ml) fennel seeds
- 3 cloves garlic, crushed
Directions
- Cook mutton bones, onion, tomato, turmeric powder, coriander powder, chili powder, and salt in a pressure cooker with 3–4 cups (720–960 ml) of water for 30–45 minutes.
- Toast and grind black peppercorns, cumin seeds, and fennel seeds into a coarse powder.
- Add powder to soup and allow to boil to desired consistency. Reduce heat to low.
- In a separate pan, heat oil and brown fennel seeds.
- Add seasoning ingredients and cook until onions have softened.
- Pour seasonings into soup, bring to a boil, and turn off.
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