Aattukal Paya

Name: Aattukal Paya
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 4 servings
Cuisine: south_indian
Ingredients: 800 g mutton trotters (cleaned well and cut into pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 inch cinnamon; 4 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 2 tbsp oil; 0.5 tsp salt; 1.2 l water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(28)

TASTE SCORE

8/10

A slow-cooked South Indian mutton trotters soup with a rich, silky broth and gentle spice. The marrow, onions, coconut, and whole spices give it deep flavor, making it perfect with idiyappam, dosa, or parotta.

PREP

25m

COOK

95m

SERVES

1 KATORI

528 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Clean the trotters and prep the aromatics.
1.Rinse the mutton trotters several times under running water.
2.Scrape and clean them well if needed, then drain fully.
3.Slice the onion, chop the tomato, chop the ginger, peel the garlic, and slit the green chili.
TIPWell-cleaned trotters give a cleaner broth and better flavor.
roast · ~5 min
Roast the coconut and whole spices.
1.Heat a small pan over low heat.
2.Add the grated coconut, fennel seeds, cumin seeds, and black peppercorns.
3.Roast gently until the coconut turns light golden and smells nutty.
4.Cool slightly.
TIPKeep the heat low so the coconut browns evenly and does not taste bitter.
mix · ~3 min
Grind the roasted mixture.
Blend the roasted coconut mixture with a little water to a smooth paste and keep it aside.
saute · ~10 min
Cook the onion base.
1.Heat oil in a pressure cooker over medium heat.
2.Add cinnamon, cloves, green cardamom, and bay leaf.
3.Add the sliced onion and sauté until soft and lightly golden.
4.Add ginger, garlic, and green chili and cook until fragrant.
saute · ~7 min
Add the tomato and spice powders.
1.Add the chopped tomato and cook until it softens.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook until the masala looks glossy.
pressure cook · ~55 min
Pressure cook the trotters.
Add the cleaned mutton trotters, ground coconut paste, and water. Mix well, cover, and pressure cook on medium heat for 45-50 minutes until the trotters are very tender and the broth turns rich.
TIPTrotters need long cooking to release gelatin and soften fully.
simmer · ~12 min
Simmer the paya to finish.
Open the cooker after the pressure drops. Simmer the paya uncovered for 10-12 minutes to bring the broth together and adjust with a little more water if it looks too thick.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
Stir in the chopped coriander leaves and lemon juice just before serving for a fresh lift.
serve
Serve the paya hot.
Ladle into katoris and serve hot with idiyappam, dosa, appam, or parotta.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
If the cleaned trotters still smell strong, blanch them briefly, drain, and then start the masala for a cleaner broth.
2
Roast the coconut only to light golden; dark coconut can make the paya taste bitter and muddy the color.
3
After pressure cooking, the trotters should feel jelly-soft around the joints; if not, cook a little longer before simmering.
4
Simmer uncovered at the end so the broth turns silky and the fat rises slightly, which is the right paya texture.
5
Add lemon juice only after switching off the heat to keep its fresh sharpness bright in the rich broth.
6
Paya tastes even better the next day; chill it, skim any set fat if you like, then reheat gently with a splash of water.

RECIPE VARIATIONS