Attukal soup or paya or goat leg soup cooked in a very traditional way through slow cooking the recipe. It is an age old recipe that I learned from my grandma. Traditionally, the paya soup is prepared in an earthenware left overnight on a firewood/coal. Cooking in a pressure cooker is only a quicker version. If done over a firewood or choola over it tastes excellent. Usually it is done when someone in the family suffers from running nose. The paya soup will be served hot in the early morning with pieces of tender goat leg. Mutton legs, Garlic, Onion, Cumin seeds (Jeera), Black pepper powder, Curry leaves, Salt, Turmeric powder (Haldi), Gingelly oil 2 Mutton legs , chopped into 2-4 inch pieces 10 cloves Garlic , crushed 1 Onion , chopped 1 teaspoon Cumin seeds (Jeera) 2 teaspoons Black pepper powder 1/4 cup Curry leaves Salt , to taste 1/2 teaspoon Turmeric powder (Haldi) 2 teaspoons Gingelly oil 30 30 To prepare Attukal Soup Recipe | Paya Soup, wash the goat leg piece in warm water,drain and set aside.Saute the goat leg pieces and onions in 2 teaspoon gingelly oil and turmeric in a large pressure cooker.Grind the garlic, curry leaves, black pepper and jeera into a fine paste in the mixer jar. In olden days it would be ground with large pestle rock.Add this ground paste to the sautéed goat leg pieces and add 1 litre of water.Once it starts boiling, add salt accordingly and cook it for about 15 whistles or till softened and cooked.Once the steam is released by itself, let it come to a rolling boil again a couple of times.Serve Soup hot with 1-2 pieces of the goat leg in each serving with coriander leaves pudina garnishing. Serve Attukal Soup Recipe | Paya Soup as an appetiser or a light meal with pulao.