Today is the last day of this marathon and I am probably the last one to post my recipe 😮 It was fun doing this 7 day marathon and looking forward to doing it more often. Thanks Srivalli for coordinating this marathon! The seventh starter for this virtual party is bokka (bone) chaaru or bone soup. This can served as it is as a soup or with rice. As the name suggests, it is prepared by cooking bones with spices. I used meatless goat leg bones and these bones can be substituted with ones choice of bones. Goat ribs are a very good alternative to use for this soup. I did not use any vegetables today but some chopped carrots, beans and spinach can also be added. Some people cook the vegetables along with the bones but I prefer adding them to the tempering and this way the vegetables are not over cooked and are crunchy. I also added some toor dal to give the soup some texture. Adjust the spices to your spice tolerance level.
Cooking Time: 15 minutes (excludes the cooling time)
- 650 gms Goat Bones
- 1 tablespoon Ginger Garlic paste
- 2 teaspoon Chili Powder
- 2 teaspoon Salt (adjust to taste)
- 2 teaspoon Coriander Powder
- ½ teaspoon Methi Powder
- 1 teaspoon Oil
- 1½ – 1 ¾ cup Water
- 1 tablespoon Toor Dal
- 2 Cardamoms
- 1 Clove
- ¼ “Cinnamon
- ½ teaspoon Shahjeera
- ½ teaspoon Cumin
- 15 – 25 Peppercorns (adjust to taste)
- 2 teaspoon Oil
- 1 Cardamom
- 1 Clove
- 3-4 Curry Leaves
- 5 Black Peppercorns
- ¼ teaspoon Turmeric
- 1 tablespoon Lime Juice (this is not for garnish 🙂 )
- Cilantro chopped
- 2 Spring Onions chopped
- Grind into powder all the ingredients listed under spice powder.
- Wash the bones and put them in a pressure cooker. To this add the spice powder and the rest of the ingredients listed under stock.
- Pressure cook for 5 – 6 whistles. (I did it for 7 whistles and cooked it for 5 more minutes on low. It was over cooked and marrow from some of the bones came off.) When the pressure is released, open the cooker, add 2 ½ – 3 cups of water and bring it to a boil.
- While the soup comes to boil, do the tempering and add it to the soup. Once the soup starts to boil, reduce the heat to medium high and continue to boil it for 2-3 minutes. Add lime juices, cilantro and green onions (keep some for garnishing) and boil for another 2 minutes or until the desired consistency is reached.
- Garnish with green onions. Serve hot as soup or with rice.
I am sending this soup to Divya’s Show Me Your Soup.
Street Food: PJ
British Cuisine: Padma