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Aatukaal Paya

Aatukaal Paya - Mutton paya recipe

Aatukaal Paya - Mutton paya recipe - A best sidedish for idiyappam, aapam, idly, dosa. This paya is prepared with 1 goat legs(4 ). Paya is a popular dish made with slight variation in most parts of Tamil Nadu. This recipe is made with the legs of the goat and hence its name Paya. In Tamil Nadu, mutton paaya is usually made for breakfast on special days like Diwali or any family get-together etc. The unbeatable combination are aapam with paaya and idiyappam with paaya. The same combination of dishes are served in many famous and authentic restaurants all over Tamil Nadu.
Mutton paya also known as Aatukal Paya has a very creamy gravy with an intense flavour that comes from cooking the legs of the goat.The legs are cooked long enough until it breaks sown and releases its flavour and essence into the paya. Aatukaal soup is also served for sick patients and new moms to regain their health.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4 People
Course: Breakfast
Cuisine: Indian
Ingredients Method Video

Ingredients
  

  • 1 goat legs(4)
For cooking the legs
  • 1 litre water
  • required salt
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
For coconut paste
  • 2 tbsp grated coconut
  • 1 tsp fennel seeds
  • 1 tsp khus khus
For making paya
  • 2 tsp sesame oil
  • 1/2 tsp cumin
  • Fresh curry leaves
  • 2 finely chopped onion
  • 2 finely chopped tomatoes
  • 2 tsp chilly powder
  • 1 tsp kashmiri chilly powder
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • Required salt
  • 1 glass of water

Method
 

For cooking goat legs
  1. Clean and wash goat legs thoroughly. Remove the hair on the skin of the goat legs you can also wash in warm water after removing the hair. Wash with little turmeric and salt.
  2. Add the cleaned goat legs to a vessel and keep inside the pressure cooker. Add a litre of water along with required salt, 1/2 tsp turmeric powder and 1 tsp ginger garlic paste.
  3. Cover the vessel inside the cooker with a plate, cover the pressure cooker and pressure cook for 10-12 whistles. After the pressure subsides open and check, at this stage you can serve the soup with adding some pepper powder and chopped coriander leaves. Or else you can add the stock with the paya.
For making coconut paste
  1. In a mixie jar addd 1 tsp fennel seeds, 1 tsp khus khus and 2 tbsp grated coconuts. Add little water and grind to smooth paste and keep aside.
For making paya
  1. In a clay pot add 2 tsp oil add cumin seeds and curry leaves
  2. Add chopped onion, add salt and saute well. once the onion become transparent add 1/2 tsp ginger garlic paste and saute till the raw smell goes off.
  3. Add 2 tsp red chilly powder, 2 tsp coriander powder, 1 tsp kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder and saute in oil
  4. Add chopped tomatoes and saute till mushy. Add cooked legs along with the stock or soup.Check for salt and spice level adjust accordingy add enough water and cook well.
  5. As the legs are cooked well you can switch off once it get a rolling boil. Or else cover and cook till the goat legs are tender enough. Cooking the paya with the legs for long time gets the flavour and essence in the paya. Add chopped coriander leaves and serve hot.

Video