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A rich and aromatic South Indian soup made by slow-cooking goat trotters until tender. The gelatinous broth, infused with coconut and spices, is both comforting and nourishing. Perfect with idiyappam or appam.
For 4 servings
Clean and Pressure Cook the Trotters
Prepare the Coconut Masala Paste
Sauté the Gravy Base
A rich and aromatic South Indian soup made by slow-cooking goat trotters until tender. The gelatinous broth, infused with coconut and spices, is both comforting and nourishing. Perfect with idiyappam or appam.
This south_indian recipe takes 110 minutes to prepare and yields 4 servings. At 790.26 calories per serving with 80.07g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
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Combine and Simmer the Paya
Garnish and Serve
For a richer, creamier gravy, substitute the ground coconut paste with 1 cup of thick coconut milk. Add it at the end and simmer gently for only 5 minutes, avoiding a rolling boil.
Add a teaspoon of poppy seeds (khus khus) and a few strands of stone flower (kalpasi) to the grinding mixture for an authentic Chettinad flavor profile.
Reduce the amount of red chili powder and black peppercorns by half for a less spicy version suitable for those with a lower tolerance for heat.
The goat trotters are a rich source of natural collagen and gelatin, which are essential for maintaining healthy joints, cartilage, and connective tissues. Regular consumption may help alleviate joint pain and improve mobility.
This dish provides a good amount of protein necessary for muscle repair and growth. It's also a source of minerals like calcium and phosphorus, which are vital for strong bones.
The recipe uses spices like turmeric, ginger, garlic, and black pepper, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The gelatin-rich broth is known to be soothing for the digestive system. It can help in healing the gut lining and improving overall digestive health.
A single serving of Aattukal Paya (approximately 410g) contains an estimated 450-550 calories. The exact count can vary based on the fat content of the trotters and the amount of oil used.
Yes, in moderation, it is considered very healthy. It's a fantastic source of natural collagen and gelatin from the trotters, which is excellent for joint, skin, and gut health. The spices used also offer anti-inflammatory benefits. However, it is rich, so portion control is recommended.
Yes, but it will take much longer. You can slow-cook the trotters in a heavy-bottomed pot with a lid for 3-4 hours, or until they are completely tender. You will need to add more water periodically to prevent it from drying out.
The best method is to first singe off any remaining hair over an open flame. Then, make a paste of turmeric powder, coarse salt, and a little flour. Rub this all over the trotters, let it sit for 10 minutes, then scrub vigorously and rinse thoroughly under running water.
Absolutely. Lamb trotters are a great substitute and can be used in the same way. The cooking time might be slightly shorter, so check for tenderness after about 45 minutes of pressure cooking.
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