Aattukal Paya

Instructions

1. 1

   Clean and Pressure Cook the Trotters

   • Thoroughly clean the goat trotters. If there is any hair, singe it over an open flame and scrape it off with a knife. Rub the trotters with a pinch of turmeric powder and salt, scrub well, and rinse under cold running water.
   • Place the cleaned trotters in a large pressure cooker. Add 4 cups of water, 1/2 tsp of turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 10-12 whistles, or for approximately 50-60 minutes. The trotters should be extremely tender, with the meat almost falling off the bone.
   • Allow the pressure to release naturally. Do not discard the nutrient-rich broth.
2. 2

   Prepare the Coconut Masala Paste

   • While the trotters are cooking, combine the grated coconut, fennel seeds, black peppercorns, cinnamon stick, cloves, and green cardamom in a blender or mixie jar.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding. Set the paste aside.
3. 3

   Sauté the Gravy Base

   • Heat the gingelly oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the chopped onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they break down and become soft and mushy, about 5-7 minutes.
   • Reduce the heat to low. Add the red chili powder, coriander powder, and the remaining 1/2 tsp of salt. Stir continuously for 1 minute until the spices are fragrant and the oil begins to separate.
4. 4

   Combine and Simmer the Paya

   • Carefully pour the cooked trotters along with all of their broth into the pot with the sautéed masala.
   • Add the ground coconut masala paste and the garam masala powder. Stir gently to combine everything well.
   • Bring the curry to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. This allows the flavors to meld beautifully and the gravy to thicken slightly.
   • Taste and adjust the salt if necessary.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish the paya generously with freshly chopped coriander leaves.
   • Let it rest for 10 minutes before serving. Serve hot with idiyappam (string hoppers), appam, dosa, or parotta for a complete and satisfying meal.