Attukal Paya Recipe

Let see how to cook authentic Tamil recipe Attukal Paya Recipe with step by step instructions.

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Tamil Cuisine  -  Non-VegetarianMutton (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- For Pressure Cooking --
    1. Attukal (trotters or hoof ) pieces - 1/2 kilogram
    2. Turmeric powder - 1/2 teaspoon (tsp.)
    3. Chili powder - 2 tablespoon (tbsp.)
    4. Coriander powder - 1 tablespoon (tbsp.)
    5. Ginger garlic paste - 1 teaspoon (tsp.)
    6. Oil - 1 tablespoon (tbsp.)
    7. Water - as needed
  2. -- For making paya (curry) --
    1. Oil - 1 teaspoon (tsp.)
    2. Fennel seed - 1/2 teaspoon (tsp.)
    3. Curry leaf - 10 count
    4. Chopped Onion - 1
    5. Chopped Tomato - 2
    6. Chopped Green chili - 2
    7. Ginger garlic paste - 1 teaspoon (tsp.)
    8. Black pepper powder - little
    9. Salt - as needed
  3. -- Grind to paste --
    1. Coconut - 2 pieces

PREPARATION:

  1. Clean Attukal (trotters or hoof )  and roast them in open fire until the hairs are gone. NOTE: this is required step. you can also get this done if you buy in Indian butcher shop.
  2. Grind coconut into a fine paste by adding little water a possible.
  3. In a pressure cooked heat oil. Now add 1 teaspoon (tsp.) and sauté until the raw smell is gone. Now add Attukal (trotters or hoof ), turmeric powder, chili powder, coriander powder, water, salt. Pressure cook this for 4 to 5 whistle or until Attukal (trotters or hoof ) are cooked well. remove pressure cook from heat until the pressure is gone.
  4. When pressure is lost in cooker. In a deep pan heat oil. add fennel seeds, curry leaves. Once the curry leaves stop splattering add chopped onion and sauté until the onion turn translucent.
  5. Now add ginger garlic paste and sauté until the raw smell is gone.
  6. Now add chopped tomato, green chili and sauté.
  7. Now add cooked Attukal (trotters or hoof ), coconut paste, black pepper, salt. Cover and cook until oil starts to separate then serve.

NOTES:

  1. Cooking time: 30 minutes
  2. Goes well with Idiyappam, idli, dosai.

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