Paaya means ‘legs’ in Urdu language. A bone broth full of flavour which helps strengthen bones, joints and nails. It is served for breakfast and as part of lavish meals or festive occassions. It is made extensively in the winter months because of the wonders it can do to your immune system.
Ingredients:
Paya (Lamb trotters) -4 cut into 12 pieces
Mochai (dried beans) – 1/4 cup
Onion – 1 1/2 big
Tomato – 1 1/2 big
Cinnamon – 1/2 inch piece (2)
Cloves- 2
Bay leaf – 1
Curry leaves – 7 or 8
Mint leaves – 2 tbsp chopped
Coriander leaves – 2 tbsp chopped
Roasted green chillie paste – 2 tbsp
Chillie powder – 1/2 tsp + 1/2 tsp
Turmeric powder – 1/2 tsp
Grated Coconut – 2 tbsp (ground to a fine paste)
Fennel seeds/Saunf – 1/2 tsp
Ginger-Garlic paste – 1tbsp + 1 tbsp
Water – 4 cups
Preparation:
Soak the dried beans(mochai) in water for 8 hours. The next day, wash it again and pressure cook it with 1/2 tsp salt and 1 1/2 cups of water for 2 whistles. It should not become too mushy when cooked. Reserve the water and do not throw it away. (Use it to make the lamb trotter curry).
Wash and clean the mutton paya/trotters well. Add a tsp of turmeric powder and keep it aside.
Take a pressure cooker. Place the trotters in it alongwith 1 tbsp ginger-garlic paste, salt and 1/2 tsp chillie powder. Add 4 cups of water (add the water in which the beans were cooked and measure it to 4 cups ) and cook for around 1 hr 15 minutes on medium fire. (The trotters take a long time to cook but if it is tender, it may cook within an hour). Remove and check after an hour if it is cooked or else, cook for a longer time.
In a pan, heat a tsp of oil . Add 6 chopped green chillies and roast it well alongwith 1/2 tsp of saunf or aniseed. Grind it with a tbsp of water and keep it aside.
In the same pan, heat a tbsp of oil. Add the bay leaf, cinnamon, cloves, chopped onions and saute well. Add 1 tbsp ginger-garlic paste and saute well until the raw smell goes away. Next, add the mint leaves and coriander leaves and saute. Add in the tomatoes, ground green chillie paste, 1/2 tsp chillie powder and saute until it becomes mushy. Now, add in the cooked trotters/paya and the cooked beans and boil for 3-4 minutes. Boil for a longer time if the gravy is too watery.
Add the ground coconut paste and boil again for 4 – 5 minutes. Garnish with coriander leaves and serve hot with idlis or dosas.
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