Topic started by JayBee (@ sp-69-190.tm.net.my) on Sat Nov 25 00:23:17 .
All times in EST +10:30 for IST.

'Attukkaal paayaa' is one of the delicacies which is rarely made.
Would be very thankful for the recipe.

Responses:

• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Sat Nov 25 15:39:01 EST 2000
  
  Jaybee,
  
  Do you cook or is recipe finding your contribution to the cooking in your home :-)
  
  Here's a recipe stolen from http://www.bawarchi.com/contribution/contrib3212.html
  
  Aattu Kaal Soup (paaya)
  
  Ingredients
  
  1. Goat or Lamb' legs-6 nos.
  2. Onion paste-2 tbsp
  3. Tomato paste- 2 tsp
  4. Ginger-garlic paste-1 tbsp
  5. Coconut paste-2 tsp
  6. Dhania powder-1 tsp
  7. Garam masala-1 tsp
  8. Red chilli powder-1 tsp
  9. Turmeric powder-1 tsp
  10. Mint leaves-1/2 (bunch finely chopped)
  11. Lemon juice-2 tbsp
  12. Salt-as per taste
  13. Water -as much to immerse the legs
  14. Oil-2-3 tsp
  15. 3-4 Whole Green Chillies sauted in 1 tspn ghee or butter for garnishing.
  16. Whole garam masala-2 Bay leaves, 2 Black cardamom, 2 cloves, 2 green
  cardamom,1 med stick of cinnamon.
  
  Method:
  
  
  Clean and wash the legs. Cook it in the cooker by immersing the legs in the water, add 1/2 tsp of turmeric & salt cook it for 20-25 mins.
  Take a pressure cooker pan heat oil in it on med-high flame, add whole garam masala (bay leaves, cinnamon & two types of cardamom & cloves) saute it for half a second, then add onion paste fry until light brown.
  Add turmeric, chilli & dhania powders, ginger-garlic paste saute it for 1 min, then add coconut paste saute it for 2-3 secs stir continuously, now add legs (cooked & reserving the liquid) & tomato paste fry for 1 min add the liquid, salt & allow it to cook for 1-2 whistle until tender.
  Remove the lid and stir in mint leaves, garam masala powder, lemon juice see the consistency should be of soup. Chek the salt. Finally garish it with sauted green chillies in ghee or butter.
  Serve hot pipping soup with Aappams, Iddiappams, home made Naans or Malabar Parathas. Happy cooking!!!!
  
  
  
• From: JayBee (@ sp-74-57.tm.net.my) on: Sat Nov 25 18:13:33 EST 2000
  
  I used to cook some special items.
  
  You see, I had this craze about the 64 arts. I learned a number of them. This is one among them.
  
  Downright crazy, ain't it?
  
  You have to ask the Malaysian Minister DatoSri Samyvellu for confirmation.
  
  He would vouch for it:-)
  
  
• From: kiru (@ surf0004.sybase.com) on: Mon Dec 4 10:41:34 EST 2000
  
  One of my periyammA's used to make this (god bless her soul). The messy part is in preparing the legs for cooking. It looks kinda menacing. But once it is made it is really tasty. My mom does not make such complicated non-veg stuff. So last time I visited India I tried this in Hotel Madurai (in Chennai on College Road, allegedly owned by actor Vijaykant).
  (Jaybee, I now understand your interest in cooking :). AyakkAlaigal arubathi nAngkumA ? !!!)
  
  
• From: Vijay Tharma (@ ip179.pontiac10.mi.pub-ip.psi.net) on: Mon Dec 4 17:40:38 EST 2000
  
  JB, I thought you would hv gone all the way up to the 65th!
  And I dont think its crazy at all, if not for that craziness you would not haven been who you are today, right! ;-))
  
  
• From: JayBee (@ sp-69-83.tm.net.my) on: Mon Dec 4 17:54:20 EST 2000
  
  Partly right:-)
  
  
• From: Pearl Subramanian (@ ) on: Mon May 12 08:42:26
  
  Paya – Goat’s Trotters Curry. White curry.
  
  1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.
  
  1. Whole Spices: 1” pc of Pattai; 6-8 Cloves; Elakas 4-6 nos.
  
  Finely Mince & Keep:- 2 Onions; 2 green chillies, 8-10 mint leaves the balance of the ¼ bunch of coriander leaves (keep a tbspn for garnishing). 2 Tomatoes
  
  Grind to a smooth paste the following:
  1” pc Ginger, 8-10 pods of Garlic; 2-3 Green Chillies; ¼ of ¼ bunch of Green Corriander leaves; 1 tspn. Broiled Sombu. Keep aside.
  
  Separately Grind to a smooth paste:- ½ Scraped Coconut with 1 – 1 ½ Tbspns. Kus Kus (soak kuskus in hot water for 15/20 mins – drain off the water add the kuskus to the Coconut & grind to a smooth paste) - Keep aside.
  
  Other Ingredients:
  Oil 6-8 Tbspns; Lime Juice from 1 lime or to taste.
  
  Heat Oil fry the whole spices, add the Minced Ingredients & fry till Onions are brown, add items 3 & fry for 2-3 mins. On a low flame, now add item 4 ingredients mix well, add chopped tomatoes & fry till soft – add the boiled trotters & soup – mix well higher flame & leave to bubble nicely for 10 mins or till the gravy has obtained it’s thickness – remove from flame add lime juice, mix well garnish with chopped coriander leaves & serve with iddiappam, parathas, chapattis etc.,
  
  
  
  Paya – Hot curry
  
  1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.
  
  
  1. Whole Spices: 1” pc of Pattai; 4-6 Cloves;
  
  2. Finely Mince & Keep:- 2 Onions; 2 Green chillies, 8-10 mint leaves; a few Curry Leaves; ¼ bunch of coriander leaves.
  
  3. Grind to a smooth paste the following:
  
  1” pc Ginger, 8-10 pods of Garlic; ¼-1/2 tspn Jeera Seeds.
  
  4. Grind separately & Keep: ¼ scraped coconut to a smooth paste & keep.
  
  5. Dry grind (powder)
  1 tspn. Broiled Sombu. Keep aside.
  
  6. Other Ingredients:
  Oil 6-8 Tbspns; Chillie Powder-1/2-3/4 tspn; Corriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.
  
  7. For Garnish: 1-2 Tbspns of Chopped Corriander leaves.
  
  Heat Oil, when Oil is hot add the whole spices & fry, add the minced items & fry till onions are brown, lower flame and add the Ginger/Garlic/Jeera paste & fry for 2-3 mins., add chillie powder & Corriander powder & continue to fry for 2-3 mins on low heat till a good smell arises & oil comes to the surface – (you could add a little (say 6-8 tbspns of the soup - if the masala is too dry – it should not burn). Now add the tomatoes & continue to fry till soft, add the Coconut paste mix well, add the soup & the trotters, mix well check the Salt & add if necessary (because U have used salt while boiling the trotters – keep this in mind) – higher flame & leave to bubble nicely for 10/12 mins or till the gravy has obtained its thickness – remove from flame add lime juice, & sombu powder – mix well – garnish with chopped coriander leaves & serve with Iddiappam, Dosa, Parathas, Chappatti’s.
  
  
  
• From: kiran nayak (@ adsl-66-142-171-139.dsl.rcsntx.swbell.net) on: Tue Sep 16 19:57:52
  
  please email me paaya soup recipe
  
  
• From: guns (@ 81.255.2.227) on: Sat Sep 20 10:20:43 EDT 2003
  
  pls tell me how to cook "aatukkaal paya" or soup using "mottchai kottai" in chettinad style?
  
  
• From: R (@ dclient80-218-20-30.hispeed.ch) on: Sat Sep 20 14:03:06 EDT 2003
  
  saappiTTuviTTu "paaya" poattu thoongaNumaa?
  
  
• From: Chandra (@ ) on: Mon Oct 27 23:19:35
  
  Anybody can tell me the receipe for udipi Sambar
  
  

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