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Paya Soup

Paya Soup

IndianIndianMediumMediumSoupSoup
Traditional Slow-Simmered Paya Soup Garnished with Fresh Coriander
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Slow-Simmered
Paya Soup
For Winter Warmth

2 mins
Cooking Time
Medium
Difficulty
19
Ingredients
Non Veg
Diet
Slow-simmered paya soup is a traditional winter favourite made by gently cooking goat trotters with onions, spices and aromatics until the broth turns rich and gelatinous. The long cooking time extracts deep flavour and nourishment, resulting in a warming soup that is comforting, hearty and ideal for cold evenings.

Ingredients

UNITSIngredients
6 piecesGoat paya (trotters), cleaned
2 largeOnions (finely sliced)
2 tbspGinger-garlic paste
2Green chillies (slit)
2 tspCoriander powder
1 tspBlack pepper powder
½ tspTurmeric powder
1 tspRed chilli powder
1 tspWhole black peppercorns
4Cloves
3Green cardamom
1Bay leaf
1-inch pieceCinnamon stick
to tasteSalt
3 tbspOil or ghee
6–7 cupsWater
2 tbspFresh coriander leaves (finely chopped) for garnish
1 tbspFresh ginger (julienned)
for servingLemon wedges

Follow
Directions

Description - Step 1

Step 1: Clean and Prepare the Paya

Rinse the goat paya thoroughly under running water. If not pre-cleaned, blanch them briefly in hot water and scrape off any remaining residue. Proper cleaning ensures a clear, flavourful broth and removes any unwanted odour. Drain and keep aside.

 

Step 1
Step 1: Clean and Prepare the Paya
10 Minutes
Step 2
Step 2: Build the Flavour Base
10 Minutes
Step 3
Step 3: Add Aromatics and Spices
5 Minutes
Step 4
Step 4: Add the Paya
5 Minutes

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