Attu Kaal Paya with Idiyappam

Instructions

1. 1

   Clean and Pressure Cook the Trotters

   • Thoroughly clean the lamb trotters. If there is any hair, carefully scorch it over an open flame, then scrub with whole wheat flour or coarse salt and rinse well under running water.
   • Place the cleaned trotters in a pressure cooker. Add 1/4 tsp of the turmeric powder, 1 tsp of the salt, and 4 cups of water.
   • Secure the lid and cook on high heat for one whistle. Then, reduce the heat to low and let it cook for 70-80 minutes, or until the meat is extremely tender and falling off the bone.
   • Allow the pressure to release naturally. Once safe, open the cooker, strain the broth, and set aside both the cooked trotters and the broth.
2. 2

   Prepare the Coconut Paste

   • In a blender or grinder jar, combine the grated coconut, fennel seeds, and optional poppy seeds.
   • Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Sauté the Masala Base

   • Heat oil in a large, heavy-bottomed pot or kadai over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, star anise, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
   • Add the sliced onions and slit green chilies. Sauté for 8-10 minutes until the onions are soft and golden brown.
   • Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil begins to separate from the masala.
4. 4

   Combine and Simmer the Paya

   • Add the spice powders: the remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Stir and cook for 1 minute.
   • Add the cooked lamb trotters to the pot and mix gently to coat them with the masala.
   • Pour in the reserved lamb broth and add the remaining 0.5 tsp of salt. Stir well and bring the mixture to a rolling boil.
   • Reduce the heat to low, stir in the ground coconut paste, and mix until well combined.
   • Cover and let the paya simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent sticking.
5. 5

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala and chopped coriander leaves.
   • Let the paya rest for at least 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with idiyappam (string hoppers), appam (rice pancakes), parotta, or steamed rice.