Paya

Paaya, Whole of India knows what paya is capable of as it has a huge amount of energy and believe it or not the taste is mind blowing .

Ingredients

1. 1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.


2. Whole Spices: 1” pc of Pattai & 4-6 Cloves


3. Finely Mince & Keep:- 2 Onions; 2 Green chillies, 8-10 mint leaves; a few Curry Leaves; ¼ bunch of coriander leaves.


4. Grind to a smooth paste the following:1” pc Ginger, 8-10 pods of Garlic; ¼-1/2 tspn Jeera Seeds.


5. Grind separately & Keep: ¼ scraped coconut to a smooth paste & keep.


6. Dry grind (powder)1 tspn. Broiled Sombu. Keep aside.


7. Other Ingredients:Oil 6-8 Tbspns; Chillie Powder-1/2-3/4 tspn; Corriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.


8. For Garnish: 1-2 Tbspns of Chopped Corriander leaves.
   

Preparation

• Heat Oil, when Oil is hot add the whole spices & fry, add the minced items & fry till onions are brown, lower flame and add the


• Ginger/Garlic/Jeera paste & fry for 2-3 mins., add chillie powder &


• Corriander powder & continue to fry for 2-3 mins on low heat till a good smell arises & oil comes to the surface – (you could add a little (say 6-8 tbspns of the soup - if the masala is too dry – it should not burn).


• Now add the tomatoes & continue to fry till soft, add the Coconut paste mix well, add the soup & the trotters, mix well check the Salt & add if necessary (because U have used salt while boiling the trotters – keep this in mind) – higher flame & leave to bubble nicely for 10/12 mins or till the gravy has obtained its thickness – remove from flame add lime juice, & sombu powder – mix well – garnish with chopped coriander leaves & serve with Iddiappam, Dosa, Parathas, Chappatti’s.