Aattukal Paya
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
5 steps. 80 minutes total.
- 1
Step 1
- a.Clean and Pressure Cook the Trotters
- b.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.
- c.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.
- d.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.
- e.Allow the pressure to release naturally. Do not discard the nutrient-rich broth.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.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.
- c.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
Step 3
- a.Sauté the Gravy Base
- b.Heat the gingelly oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the chopped onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
- e.Add the chopped tomatoes and cook until they break down and become soft and mushy, about 5-7 minutes.
- f.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
Step 4
- a.Combine and Simmer the Paya
- b.Carefully pour the cooked trotters along with all of their broth into the pot with the sautéed masala.
- c.Add the ground coconut masala paste and the garam masala powder. Stir gently to combine everything well.
- d.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.
- e.Taste and adjust the salt if necessary.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish the paya generously with freshly chopped coriander leaves.
- c.Let it rest for 10 minutes before serving. Serve hot with idiyappam (string hoppers), appam, dosa, or parotta for a complete and satisfying meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is cleaning the trotters. Be meticulous to ensure a clean, non-gamey flavor.
- 2Do not rush the pressure cooking. The trotters must be cooked until they are fork-tender for the best texture.
- 3For a deeper flavor, you can lightly dry roast the whole spices (fennel, pepper, cinnamon, cloves, cardamom) before grinding them with coconut.
- 4Aattukal Paya tastes even better the next day as the flavors mature and deepen overnight.
- 5If the gravy is too thin, simmer it uncovered for a few more minutes. If it's too thick, add a little hot water to reach your desired consistency.
- 6For a leaner version, you can chill the paya and easily skim off the solidified fat from the top before reheating.
Adapt it for your goals.
Creamier Version
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.
Chettinad StyleChettinad Style
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.
Milder FlavorMilder Flavor
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.
Why this is on our healthy list.
Promotes Joint Health
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.
Rich in Protein & Minerals
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.
Anti-Inflammatory Spices
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.
Supports Gut Health
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.
Frequently asked questions
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.