Mutton Paya recipe | Aatukaal paya recipe | lamb trotters soup recipe
Mutton Paya recipe | Aatukaal paya recipe | lamb trotters soup recipe with step by step photos and video recipe. This thin curry recipe is best had with idli/dosa/appam or just can be had as a soup.
It is a curry of chettinad cuisine made with the goat legs. This is one of the medicinal remedy for one down with cold, flu. aatukaal soup and paya both having the bone broth are known to be good for health and also for kids.
One specialty in this dish is not too much sauteing is to be done. Even while sauteing onions or tomatoes, just saute until it leaves the raw smell. unlike the other curries, need not fry until brown or oily. The fat from the bones and the very little of spices will make the show.
Regarding the Goat legs, we have to ask the butcher to clean the hairs out. For me, he does all the cleaning work perfect. I prefer fresh goat legs instead of roasted/smoked ones. Smoked ones are good for soup and fresh ones for paya curry.
Mutton Paya recipe
Mutton Paya recipe
Ingredients
to blanch the goat legs/lamb trotters/aatukaal
- 250 gms goat legs
- 1/4 tsp turmeric powder
- 2-3 cups water
to cook the goat legs/lamb trotters/aatukaal
- 3 cups water
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp pepper powder
- salt to taste
To roast and grind
- 2 tbsp oil
- 1/2 inch cinnamon
- 3 nos cloves
- 2 no cardamom
- 1 tsp fennel seeds
- 2 inch ginger
- 5-6 nos garlic
- 1 medium onion chopped
- 10-12 medium small onions 1
- 1 sprig curry leaves
- 1 medium tomato chopped
- 2 nos green chilli
- 3/4 tsp khus khus
- 1/3 cup coconut pieces
For Making the curry
- 1.5 tbsp oil
- 1 medium onion finely chopped
- 1 sprig curry leaves
- 1/2 medium tomato finely chopped
- salt to taste
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp pepper powder
- 1/2 tsp chilli powder
Instructions
To blanch the goat legs/lamb trotters/aatukaal
- Drop the clean and washed goat legs in 3 cups water, turmeric powder and give it a boil.
- Drain the water off and take only the pieces out.
To cook the goat legs/lamb trotters/aatukaal
- Drop the blanched goat legs/lamb trotters/aatukaal int he cooker along with water, turmeric powder, coriander powder, pepper powder and cook in medium heat for 45 minutes.
- Let the pressure settle on its own.
To roast and grind
- Heat oil in a pan and add all the spices from cinnamon – curry leaves in the ingredients section
- Fry until transparent and add tomatoes and green chilli. fry until slightly mushy.
- Lastly put off the flame and add poppy seeds and coconut pieces. mix well and let the mixture cool.
- Grind it to fine paste and keep it ready.
To make the curry
- Heat oil in another pan and add chopped onions, curry leaves, chopped tomatoes all together and fry for a minute.
- Add the cooked goat leg along with the broth.
- While it boils, add the prepared masala, salt, turmeric powder, coriander powder, chilli powder, pepper powder and mix well.
- Close and cook the mixture for 15-20 minutes in medium-high heat until it reaches a consistency required.
- Serve hot with idlis/dosas/idiyappam
Video
How to make Aatukaal paya curry
1.As a very first step, we need to prepare the bones. Eventhough we get the bones cleaned, it is always suggested to blanch it before you use it for cooking. Blanch the clean leg pieces in boiling water with turmeric until it comes to a roaring boil.
2. While it reached to the boiling state, put off, drain the pieces and add it to the cooker. discard the water.
3. Add at least 3 cups of water along with turmeric powder and coriander powder.
4. Further add pepper powder and salt. adding spices while cooking bones will infuse flavour into the broth. close and put the flame low-medium. forget about it for the next 45 minutes to an hour. If your worried about water getting dried, add 4 cups water.
5. Meanwhile, we have to prepare the masala. For which, heat oil and drop in cinnamon, cloves, cardamom, ginger, garlic, fennel seeds, big onions, small onions and curry leaves.
6. Saute till until raw smell leaves and add chopped tomatoes. keep frying.
7. furthermore, add green chillies and fry until slightly mushy. put off the stove, add khus khus or poppy seeds.
8. Along with poppy seeds, also add coconut bits. You can also add grated coconut. mix well and let the mixture cool. take it in a blender and grind it to a super fine paste.
9. Again in another pan, heat oil and drop some chopped onions, chopped tomatoes, curry leaves all together and fry for a minute.
10. Pour in the mutton stock along with the bones. once it boils, add the prepared masala to it.
11. Season it with salt, turmeric powder, coriander powder, pepper powder and chilli powder. Note that we have added spices while cooking the broth. So always taste and adjust the spices accordingly. I prefer adding half in making stock and half at this stage. Mix well.
12. Close the pan with the lid and keep the flame medium-high. let it cook for another 15 minutes until it gets binded all together and gets to the consistency you need.
13. Open and serve the aatukaal paya piping hot with idlis or any other tiffin of your choice.
