Idiyappam with Mutton Paya

Ingredients

• 8 pieces Mutton Trotters (About 1 kg, cleaned and washed thoroughly)
• 4 tbsp Ghee
• 2 large Onion (Thinly sliced)
• 2 tbsp Ginger Garlic Paste
• 0.5 cup Curd (Whisked until smooth)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1.5 tsp Salt (Or to taste)
• 2 pieces Bay Leaf
• 1 inch Cinnamon Stick
• 4 pods Green Cardamom
• 4 pieces Cloves
• 0.5 tsp Black Peppercorns
• 6 cups Water (For pressure cooking)
• 3 tbsp Coriander Leaves (Chopped, for garnish)
• 1 inch Ginger (Cut into juliennes, for garnish)
• 2 pieces Green Chili (Slit lengthwise, for garnish)
• 1 piece Lemon (Cut into wedges, for serving)

Instructions

1. 1

   Pressure Cook the Trotters and Prepare the Broth

   • Place the thoroughly cleaned mutton trotters in a large pressure cooker.
   • Add 6 cups of water, 1 tsp of salt, turmeric powder, bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
   • Secure the lid and cook on high heat for 1 whistle (about 10 minutes).
   • Reduce the heat to low and let it cook for 70-80 minutes, or until the trotters are exceptionally tender and the meat is falling off the bone.
   • Allow the pressure to release naturally. Carefully open the cooker, strain the broth (yakhni), and set both the broth and the cooked trotters aside.
2. 2

   Prepare the Curry Base (Masala)

   • Heat ghee in a heavy-bottomed pot or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep, even golden brown (birista). Remove half the fried onions and set aside for garnish.
   • To the remaining onions in the pot, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Lower the heat, then add the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Stir for 30 seconds to toast the spices without burning them.