Paya

Paya

Ingredients:

1 Dozen Goat’s legs – clean, 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 hour.

1. Whole Spices: 1 pc of Pattai; 4-6 Cloves;

2. Finely Mince & Keep:- 2 Onions; 2 Green chillies, 8-10 mint leaves; a few Curry Leaves; 1/4 bunch of coriander leaves.

3. Grind to a smooth paste the following:
1 pc Ginger, 8-10 pods of Garlic; 1/4-1/2 tspn Jeera Seeds.

4. Grind separately & Keep: 1/4 scraped coconut to a smooth paste & keep.

5. Dry grind (powder)

1 tspn. Broiled Sombu. Keep aside.

6. Other Ingredients:
Oil 6-8 Tbspns; Chillie Powder-1/2-3/4 tspn; Coriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.

7. For Garnish: 1-2 Tbspns of Chopped Coriander leaves.

Preparation:

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 & fry for 2-3 mins., add chillie powder & Coriander powder & continue to fry for 2-3 minutes on low heat till a good smell arises & oil comes to the surface – (you could add a little (say 6-8 tbsp 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 U have used salt while boiling the trotters – k

eep this in mind) – higher flame & leave to bubble nicely for 10/12 minute

s or till the gravy has obtained its thickness – remove from flame add lime juice

, & sombu powder – mix well – garnish with chopped coriander leaves & ser

ve with Iddiappam, Dosa, Parathas, Chappattis.