Mutton Leg Soup

Aattukal soup or Paya is what we call spicy watery soup made with mutton legs. Yum it is - and it has got a list of medicinal values, to name a few, to cure from cold and runny nose, improves bones strength, relief from chest congestion due to cold, cures sore throat.

The recipe is from my mom's kitchen diaries. It is a one pot meal, you can alternatively make it using a regular pan however pressure cooking makes the job easier. Mutton usually takes a long time get cooked, when using a pan you might need to cook for about an hour or till it is done.

Today, i made this paya to go with steaming hot idlies for my breakfast plate. Here is a glimpse of my breakfast for you to drool over. You can also make this meal at your home and enjoy it with your family.

Usually the mutton legs are little bit cooked by adding them in boiling water to remove the fur and skin at the shop itself and it is thawed in fire for few minutes before cutting into pieces. Well, this is done before we buy. We dont have to do it by ourselves atleast here in chennai where i got them.


4 mutton legs, cut into small pieces
1 large onions, roughly chopped
2 tsp black pepper corns
2 tsp cumin seeds
5-6 garlic pods
2 inch ginger pieces
1 tbsp chopped coriander leaves
1 sprig curry leaves
Salt to taste
3/4 tsp turmeric powder + 1/2 tsp turmeric powder


1. Coat the mutton legs thoroughly in turmeric powder and let it sit for about 10 minutes. Then wash it well with running cold water. Pressure cook the mutton legs in enough water for about 10 whistles on medium flame.

2. Meanwhile, to a blender or mixer jar, add onions, garlic, ginger, pepper corns, cumin seeds and grind it to a smooth paste.

3. Add water little by little to get a finely ground paste.

4. Once the pressure from the cooker settles down by itself, add the ground paste.

5. Add required salt, turmeric powder, chopped coriander leaves and curry leaves.  Adjust water to the desired consistency.

Tip: If you want it to be a thick gravy, red chilli powder and coriander powder can be added.

6. Pressure cook for about 6-7 whistles on low to medium flame or till the pieces are cooked well.

7. I prefer the mutton leg pieces to be very soft and cook it for longer time. See how tender they look.

8. Serve the soup immediately while it is piping hot!

9. Relish the paya or mutton leg soup with soft idlies.


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