Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.
Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.
Cooking Time : 2 hours
Servings: 6 persons
1. leg Bones (Cleaned and chopped ) : 8 legs
2. Onion : 150 grams
3. Shallots : 100 grams
4. Ginger : 2″ piece
5. Tomato : 100 grams ( approximately 2 no )
6. Coriander and Curry leaves : a few sprigs
7. Aniseed : 1.5 Teaspoon
8. Cumin : 1 Tablespoon
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 1.5 Tablespoon
11. Coriander Powder : 1 Tablespoon
12. Coconut paste : 0.5 Cup
13. Salt : 1.25 Tablespoon
14. Gingelly Oil (preferably ) : 1.5 Tablespoon
15. Water : 4 Cups
METHOD : Clean the bones thoroughly with water. Peel and chop the onions,Shallots,Ginger etc. Grate the Coconut and make a fine paste using a blender. Fry lightly in an empty skillet Cumin seeds, Coriander and chili powder. Keep the pressure cooker over medium flame and pour oil. First add the aniseed and then the chopped Onion, shallots, ginger etc and fry them well. Then the chopped tomato can be stirred along with coriander and curry leaves. The cleaned, chopped leg bones along with cumin, T. Powder, Chili powder, Coriander powder and salt should be mixed well in the cooker. Pour two cups of water and pressure cook for 15 minutes. It takes quite some time to get the bones cooked soft and tender. Open the lid to check ( when cold ) whether it is cooked well. Again you can pressure cook the same for another 15 minutes. Since the bones do not disintegrate easily
like the meat, you need not worry about overcooking. Finally add the coconut paste along with another two cups of water and allow it to simmer for 10 minutes.