Paya Soup Recipe ||Mutton Paya /Trotters Soup || Winters Special Mutton Paya Soup Recipe ||પાયા સૂપ
Recipe Information
Paya Soup
Cultural Context
Paya soup, a traditional dish in Indian cuisine, is made from the trotters of sheep or goats. It is often enjoyed in various regions of India, particularly during winter months, as it is believed to provide warmth and nourishment. The dish is rich in flavor and is commonly served at special occasions and gatherings. Variations exist across different cultures, with each region adding its unique spices and preparation methods.
trotters
🥗Healthier: lean beef or chicken
💰Cheaper: pork trotters
Lean meats can provide a similar texture with fewer calories.
spices
🥗Healthier: fresh herbs
💰Cheaper: dried spices
Fresh herbs can enhance flavor without added calories.
Clean the trotters thoroughly with water, washing them 4-5 times.
Use coarse flour (like jowar flour) to scrub the trotters for cleaning; alternatives like rice flour or corn flour can also be used.
After cleaning, rinse the trotters with clean water again.
In a pressure cooker, add the cleaned trotters and 600 grams of split chickpeas, along with 8-9 glasses of water and 1 tablespoon of salt.
Cover the cooker and cook on high flame for 50 minutes.
Prepare a spice paste with 200 grams of green garlic, 100 grams of coriander leaves, and green chilies to taste.
In a separate pot, heat 200 ml of oil and add whole spices to infuse the oil with flavor.
Add chopped onions and sauté until golden brown.
Mix in the prepared spice paste and sauté for 2-3 minutes.
Add 1 tablespoon of red chili powder, 1 tablespoon of coriander cumin powder, and 3 tablespoons of salt, adjusting for taste.
Combine the cooked trotters and dal with the sautéed spices, adding water as needed to adjust consistency.
Simmer until the desired thickness is achieved, ensuring to mix well.
Cooking Techniques
Equipment Needed
Spice Level:
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