Attu Kaal Paya

Name: Attu Kaal Paya
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 800 g goat trotters (cleaned and cut into pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 1 tsp fennel seeds; 6 pcs black peppercorns; 0.5 tsp cumin seeds; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 1 l water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

A slow-cooked South Indian goat trotters soup-curry with a rich, silky broth, gentle spice, and deep flavor from roasted coconut and whole spices. It is warming, satisfying, and especially good with idiyappam, appam, or parotta.

PREP

25m

COOK

90m

SERVES

1 KATORI

488 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Clean and rinse the goat trotters.
Wash the goat trotters very well under running water and drain completely. Keep the onions, tomatoes, green chilies, and coriander leaves ready.
TIPAsk the butcher to singe and scrape the trotters well, so the broth stays clean and full-flavored.
roast · ~5 min
Roast the coconut and whole spices.
1.Heat a small pan over low heat.
2.Add fresh coconut, fennel seeds, black peppercorns, and cumin seeds.
3.Roast gently until the coconut turns light golden and smells nutty, about 3 to 4 minutes.
4.Cool slightly.
mix · ~3 min
Grind the roasted mixture.
Blend the roasted coconut and spices with a little water to a smooth paste. Set it aside for later.
TIPGrind it smooth for a silkier paya and better body in the broth.
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; cook for 20 to 30 seconds.
3.Add sliced onions and cook until soft and lightly golden, 6 to 8 minutes.
4.Add green chilies and ginger-garlic paste, then sauté until the raw smell goes away, about 1 minute.
saute · ~6 min
Add tomatoes and spice powders.
1.Add chopped tomatoes and cook until soft and pulpy, 4 to 5 minutes.
2.Add coriander powder, red chili powder, turmeric powder, and salt.
3.Mix well and cook for 1 minute.
pressure cook · ~50 min
Pressure cook the trotters.
1.Add the goat trotters and mix well with the masala.
2.Pour in water and stir in the ground coconut paste.
3.Close the cooker and cook on medium heat for 35 to 40 minutes, or until the trotters are very tender and the broth turns rich.
4.Let the pressure release naturally.
TIPTrotters need time to soften fully; if needed, pressure cook a little longer instead of rushing this step.
simmer · ~15 min
Simmer the paya.
Open the cooker and check the consistency. Simmer uncovered for 10 to 15 minutes until the broth is slightly thick, glossy, and well blended.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
serve · ~1 min
Serve the Attu Kaal Paya hot.
Ladle into katoris and serve hot with idiyappam, appam, dosa, 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
Roast the coconut only to light golden; darker roasting can make the paya taste bitter.
2
Let the pressure drop naturally so the broth stays clearer and the trotters finish softening gently.
3
If the broth looks thin after pressure cooking, simmer uncovered until it turns glossy and lightly coats the spoon.
4
Skim excess fat after resting for a few minutes if you want a cleaner, lighter-tasting paya.
5
Add the lemon juice only at the end to brighten the rich broth without dulling the spices.
6
Paya tastes even better after a few hours of rest, when the collagen-rich broth and masala meld fully.

RECIPE VARIATIONS