Paya - Hot Curry (goat's Trotters)

Ingredients

Dozen Goat’s legs clean (Ask the Butcher to give you the front legs not the Hind/back legs, as the front legs have more flesh. Let the Bucher clean the legs, burn it to remove the tiny hairs, chop it into pieces & give it to you.)

Wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 ½ hours.

Whole Spices: 1” pc of Pattai; 4-6 Cloves, Elaichi – 4 ,Bay Leaf – 2 ,Pepper Corns 1 tspn Crushed into small pieces

Finely Mince & Keep 4 Onions, 6 – 8 Green chillies, 8-10 mint leaves a few Curry Leaves and ¼ bunch of coriander leaves.

Grind to a smooth paste the following: 1” pc Ginger, 8-10 pods of Garlic ¼-1/2 tspn Jeera Seeds.

Grind separately 1 onion & 2-3 green chillies & keep.

Grind separately & Keep ¼ scraped coconut to a smooth paste & keep.

Dry grind (powder) 1 tspn. Broiled Sombu. Keep aside.

Other Ingredients Oil 6-8 Teaspoons, Chillie Powder-1/2-3/4 teaspoon,Corriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.

For Garnish 1-2 Tbspns of Chopped Corriander leaves.


Ask the Butcher to give you the front legs not the Hind/back legs, as the front legs have more flesh. Let the Bucher clean the legs, burn it to remove the tiny hairs, chop it into pieces & give it to you.

  • PREP 60 mins
  • COOK 60 mins
  • READY IN 5 mins

Directions

Heat oil, when oil is hot add the whole spices & fry, add the minced items & fry till onions are brown, lower flame and add the ginger/garlic/jeera paste & Onion/Chillie paste & fry till oil comes to the surface, add chillie powder & corriander powder & continue to fry on low heat till a good smell arises & oil comes to the surface (you could add about 6-8 tbspns of the soup  if the masala is too dry it should not burn).

Now add the tomatoes & continue to fry till soft, add the Coconut paste mix well, add the soup & the trotters, mix well check the Salt & add if necessary, because you have used salt while boiling the trotters keep this in mind higher flame & leave to bubble nicely for 10/12 mins or till the gravy has obtained its thickness remove from flame add lime juice, & sombu powder. Mix well garnish with chopped coriander leaves & serve with Iddiappam, Dosa, Parathas, Chappatti’s.

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