Attu Kaal Paya
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
5 steps. 105 minutes total.
- 1
Step 1
- a.Clean and Pressure Cook the Trotters
- b.Thoroughly clean the lamb trotters. If there is any hair, carefully scorch it over an open flame, then scrub with whole wheat flour or coarse salt and rinse well under running water.
- c.Place the cleaned trotters in a pressure cooker. Add 1/4 tsp of the turmeric powder, 1 tsp of the salt, and 4 cups of water.
- d.Secure the lid and cook on high heat for one whistle. Then, reduce the heat to low and let it cook for 70-80 minutes, or until the meat is extremely tender and falling off the bone.
- e.Allow the pressure to release naturally. Once safe, open the cooker, strain the broth, and set aside both the cooked trotters and the broth.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.In a blender or grinder jar, combine the grated coconut, fennel seeds, and optional poppy seeds.
- c.Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Sauté the Masala Base
- b.Heat oil in a large, heavy-bottomed pot or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, green cardamom, star anise, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the sliced onions and slit green chilies. Sauté for 8-10 minutes until the onions are soft and golden brown.
- e.Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
- f.Add the chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil begins to separate from the masala.
- 4
Step 4
- a.Combine and Simmer the Paya
- b.Add the spice powders: the remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Stir and cook for 1 minute.
- c.Add the cooked lamb trotters to the pot and mix gently to coat them with the masala.
- d.Pour in the reserved lamb broth and add the remaining 0.5 tsp of salt. Stir well and bring the mixture to a rolling boil.
- e.Reduce the heat to low, stir in the ground coconut paste, and mix until well combined.
- f.Cover and let the paya simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent sticking.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala and chopped coriander leaves.
- c.Let the paya rest for at least 10 minutes before serving to allow the flavors to deepen.
- d.Serve hot with idiyappam (string hoppers), appam (rice pancakes), parotta, or steamed rice.
What to keep in mind.
5 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 long, slow cooking time is essential to break down the collagen and make the meat tender.
- 3For a deeper flavor, you can lightly roast the grated coconut in a dry pan until fragrant before grinding it.
- 4Attu Kaal Paya tastes even better the next day as the flavors have more time to meld together.
- 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 adjust the consistency.
Adapt it for your goals.
Spicier Version
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.
With VegetablesWith Vegetables
Add cubed potatoes or drumsticks to the curry along with the broth and simmer until they are cooked through.
Creamier TextureCreamier Texture
Soak 5-6 cashews in warm water for 15 minutes and grind them along with the coconut paste for a richer, creamier gravy.
Different MeatDifferent Meat
This recipe can be adapted for goat trotters (Mutton Paya), but you may need to adjust the pressure cooking time.
Why this is on our healthy list.
Rich in Collagen
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.
Excellent Source of Protein
This dish provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Properties
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.
Immunity Boosting
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.
Frequently asked questions
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.