Welcome to Hotspot Kitchen and today’s recipe is Appam and Aatukaal Paya. Aatu kaal Paya is a Chettinad cuisine dish. It is a tasty and healthy dish that best suits with Appam and Idiyappam. Sunday breakfast can be made more special with Appam and Aatukaal Paya. Aatukkal Paya can also be served as a soup. Now let us enjoy the preparation of Appam and Aatu kaal Paya (Trotters).
Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional South Indian Cuisine, with Mutton Paya / Aatukaal Paya, today’s special recipe.
Soak poppy seeds, 1 tsp of Fennel seeds, and cashew nuts in water for 30 minutes.
Once it is soggy, grind it to paste along with coconut and 3 green chilies.
Pour hot water on mutton bone and leave it for 5 minutes.
Now scrap the bones with a knife and clean it well.
Take the bones in a pressure cooker and add turmeric powder, 1 tsp of ginger garlic paste, salt, and 1L of water to it. Make sure the bones are well immersed in the water; else add more water as required.
Now close the cooker and cook the bones in high flame until 10 whistles.
After 10 whistles, open the cooker and check if the bones are cooked well. If not cooked well, cook it again for two more whistles.
Take a pan, pour 1 tbsp oil; add cinnamon, cloves, star anise and ½ tsp fennel seeds.
Now add shallots, and 1tsp of ginger garlic paste and sauté them till it turns brown.
Add 2 green chilies and curry leaves; sauté for few seconds and add tomatoes.
Now add the mutton bones along with the water left out in the pressure cooker.
Add extra salt if required and leave it to boil.
It is time to add the grinded paste that is kept ready.
Add water if the Aatukaal Paya is too thick.
If you want a spicy rich Aatukaal Paya, add pepper powder as required.
Leave it to boil for 5 minutes and garnish it with curry leaves.
Now the delightful Aatukaal paya is ready to be served.
Make sure the batter is very thin.
Pour the batter in Appam pan and rotate it.
Add ½ tsp of oil and close the pan.
Leave it to cook in low flame until the sides of the appam become golden brown.
Now appam is ready to be served with Aatukaal Paya.
Ingredients
Directions
Soak poppy seeds, 1 tsp of Fennel seeds, and cashew nuts in water for 30 minutes.
Once it is soggy, grind it to paste along with coconut and 3 green chilies.
Pour hot water on mutton bone and leave it for 5 minutes.
Now scrap the bones with a knife and clean it well.
Take the bones in a pressure cooker and add turmeric powder, 1 tsp of ginger garlic paste, salt, and 1L of water to it. Make sure the bones are well immersed in the water; else add more water as required.
Now close the cooker and cook the bones in high flame until 10 whistles.
After 10 whistles, open the cooker and check if the bones are cooked well. If not cooked well, cook it again for two more whistles.
Take a pan, pour 1 tbsp oil; add cinnamon, cloves, star anise and ½ tsp fennel seeds.
Now add shallots, and 1tsp of ginger garlic paste and sauté them till it turns brown.
Add 2 green chilies and curry leaves; sauté for few seconds and add tomatoes.
Now add the mutton bones along with the water left out in the pressure cooker.
Add extra salt if required and leave it to boil.
It is time to add the grinded paste that is kept ready.
Add water if the Aatukaal Paya is too thick.
If you want a spicy rich Aatukaal Paya, add pepper powder as required.
Leave it to boil for 5 minutes and garnish it with curry leaves.
Now the delightful Aatukaal paya is ready to be served.
Make sure the batter is very thin.
Pour the batter in Appam pan and rotate it.
Add ½ tsp of oil and close the pan.
Leave it to cook in low flame until the sides of the appam become golden brown.
Now appam is ready to be served with Aatukaal Paya.