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A rich and aromatic South Indian curry made by slow-cooking lamb trotters until tender. The gelatinous broth, infused with coconut and spices, is both comforting and deeply flavorful, perfect with idiyappam or parotta.
For 4 servings
Clean and Pressure Cook the Trotters
Prepare the Coconut Paste
Sauté the Masala Base
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A rich and aromatic South Indian curry made by slow-cooking lamb trotters until tender. The gelatinous broth, infused with coconut and spices, is both comforting and deeply flavorful, perfect with idiyappam or parotta.
This south_indian recipe takes 135 minutes to prepare and yields 4 servings. At 812.35 calories per serving with 79.67g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
Combine and Simmer the Paya
Garnish and Serve
Increase the amount of red chili powder and green chilies. You can also add a teaspoon of black pepper powder along with the garam masala at the end.
Add cubed potatoes or drumsticks to the curry along with the broth and simmer until they are cooked through.
Soak 5-6 cashews in warm water for 15 minutes and grind them along with the coconut paste for a richer, creamier gravy.
This recipe can be adapted for goat trotters (Mutton Paya), but you may need to adjust the pressure cooking time.
Lamb trotters are a fantastic natural source of collagen, a protein vital for maintaining the health and elasticity of skin, hair, nails, and joints. Consuming collagen-rich broth can support joint function and promote youthful skin.
This dish provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The recipe includes spices like turmeric, ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The warm, gelatinous broth combined with nutrient-dense spices can be very soothing and is traditionally consumed to boost immunity, especially during colder weather or when recovering from an illness.
One serving of Attu Kaal Paya (approximately 1 cup or 280g) contains an estimated 420-480 calories. The exact count can vary based on the fat content of the trotters and the amount of oil used.
Attu Kaal Paya can be part of a balanced diet when consumed in moderation. It is an excellent source of collagen and protein, which are beneficial for joint, skin, and bone health. However, it is also high in saturated fat and cholesterol, so it's best enjoyed as an occasional treat rather than a daily meal.
To clean lamb trotters, first, singe off any remaining hair over an open flame. Then, make a paste of whole wheat flour (atta) and water, rub it all over the trotters, and let it sit for 5-10 minutes. Scrub vigorously and rinse thoroughly under cold running water. This process helps remove impurities and any gamey smell.
Yes, you can. Place the trotters in a large, heavy-bottomed pot with enough water to cover them by 2 inches. Bring to a boil, then reduce to a simmer, cover, and cook for 3-4 hours, or until the meat is completely tender. You will need to check the water level periodically and add more hot water if needed.
This soupy curry pairs wonderfully with traditional South Indian breads that can soak up the delicious gravy. The best accompaniments are idiyappam (string hoppers), appam, parotta, and dosa. It also goes well with simple steamed rice.
Yes, Attu Kaal Paya freezes very well. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop before serving.