Sunday, 4 March 2012

Paya (Traditional Fare)

I was told that in the days of our grand or great grandparents, during the rainy season, trotters & other mutton bones were cooked to make different kinds of soups & gravies. Mutton was preferred because of the medicinal value of goats & sheep.
That was probably the reason for their good health!
Here’s a simple recipe for mutton paya.

Trotters: 4 cleaned & cut into pieces
Shallots/onions: 100 g
Ginger-garlic paste: 1 tbsp
Green chilli: 2 chopped
Tomato: 1 chopped
Turmeric powder: ¼ tsp
Red chilli powder: 1 tsp
Fennel seeds: 1 tsp
Whole black pepper: 1 tsp
Cumin powder: ½ tsp
Coriander leaves: 2 tbsps
Coconut milk: ½ cup thin extract (optional)
Oil: 1 tbsp
Salt to taste


Use a pressure cooker to prepare this because it takes about an hour to prepare.
Into a cooker, add oil & fennel & pepper, then, add shallots, ginger, garlic, green chillies.
Sauté well & add the powders.
Now, put in tomato & coriander leaves.
Pour 3 cups of water (600 ml).
Bring to boil & add the trotters.
Cover & pressure cook for 45 minutes on low flame, after the first whistle.
When done, add salt & coconut milk.
This is a thin gravy preparation that can be served as a soup too.    

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