Aatukal Paya (Goat leg curry) is one of the Non-Vegetarian delicacies of South Indian. The Goat’s legs or trotters are called Paya in Hindi. Well there is a slight difference between mutton soup and paya soup. Mutton soup includes the paya/goat feet bones soup and the soup made using other parts of mutton bones. But Mutton paya soup is only the paya / Goat feet, which is extremely nutritious and rich in calcium.
You can make clear soup or a thin gravy as a side dish for parotta, idiyappam, appam or idly dosa. Today am going to show it as a side dish thin gravy or kulambu. So lets call it as Mutton paya curry.
- Prep time – 2 hours
- Cook time -20 mins
- Serves – 2 to 4
- Paya / Goat feet /aatukal – 600 gms (4 to 6 legs)
- Shallots / Small onions – 200 gms
- Tomato – 2
- Ginger garlic paste – 2 tbsp.
- Turmeric powder – 1 1/2 tsp
- Chili powder – 2 tsp
- Coriander powder – 3 tsp
- Garam masala powder – 1/2 tsp
- Whole pepper – 1 tsp
- Fennel seeds – 1 1/2 tsp
- Bay leaves – 1/2
- Cinnamon – 1-inch piece
- Cloves – 4 nos
- Star anise – 1
- Curry leaves
- Salt to taste
- Coriander leaves
- Gingelly oil – 3 tsp.
- To grind and extract milk
- Coconut – 1/2 cup
- Fennel seeds – 1 tsp
- Kas Kas/Poppy seeds – 1 tsp
How to clean the goat feet / Paya:
- Make sure you buy the smoked goat feet from shop, so that most of the hairs would have been already removed
- Once you bought it and ready to cook: Soak it in water for 30 minutes before you start cooking
- Scratch the black layer using knifes. Do no scratch in depth as it might take off the flesh from bones. Wash it couple of times in running water
- Now, if you feel there are still some tiny hair in it
- Mix 2 tbsp. of Maida/all-purpose flour in a water to a paste and then rub it
- Or rub it sea salt to remove tiny hairs
- Now, wash it again 2 to 4 times, drain the water
- Pressure cook:
- In a pressure cooker: add washed Paya/aatukal, 1/2 tsp of turmeric powder, 1/2 tsp of chili powder, 1/2 tsp of coriander powder, 1/2 tsp of garam masala, 1 tsp of ginger garlic paste,1 tsp of whole pepper corns, 1/2 tsp of fennel seeds, little salt, enough water
- Pressure cook it for 10 to 15 whistles on a medium flame. Then simmer it for another 20 minutes and switch off the flame.
- Do not open it until the pressure subsides completely
- Preps (Chopping and Grinding):
- Peel the skin and chop small onions/shallots, tomatoes.
- Grind together coconut, fennel seeds and kas kas and filter the milk.
- Wash and Chop coriander leaves
- Final step (Sauté and Cook):
- Heat oil in a pan; Temper bay leaves, cinnamon, cloves, star anise, fennel seeds.
- Once splutters add onions, sauté until it is shiny and soft
- Add ginger garlic paste and cook until raw smell goes off
- Add tomatoes, curry leaves and little salt; cook until tomatoes are dissolved and mashed with onions
- Add masala powders:
- Now add this mixture to the cooked goat feet along with the water. If needed add more water as required; check for salt and bring it to boil with lid covered
- Once started boiling, remove the lid, add extracted milk, simmer it for another 15 minutes
- Garnish with coriander leaves
- Mutton legs has to be cooked well. So, make sure to pressure cook it for atleast 10 to 15 minutes
- If you prefer to cook it in a traditional method by boiling it in a pan, it takes atleast 3 hours to cook the mutton legs.
- Adjust red chili powder as per the spicy level required
Thank you for watching. Please like and subscribe the Hems Lobby You Tube channel.
|Erode Pallipalayam Chicken||https://youtu.be/YOKnuUFS-ZI|
|Uppu Kari mutton||https://youtu.be/nyGBgIgGiRE|
|Mutton Kurma in 3 steps||https://youtu.be/KAfI2tN0PcQ|
|Kothu parotta chicken egg kothu parotta||https://youtu.be/uIlVMxZ-9NA|