" Idiyappam-Paya" Or “Appam-Paya”is highly popular combination in Tamil Nadu. Paya is a type of spiced trotters with a thin gravy like broth and is usually eaten with either of the above two combinations.
Every Food has a story to tell and here is my story ~I was told that Appam and Paya is the best combination and I had a chance to have it at Karaikudi restaurant on our visit to Chennai ( Amma never made them ). I like the food there but the paya was a disappointment to me. After many years when I got married and when invited to my husband`s friends place for dinner, I had a chance to have Paya again and my whole impression changed although I did not like the fact that it had too much fat and washing my hands after the meal was a big hassle. I have had it twice at their place before moving to Seattle. The first time I had it in Seattle was at our friends place for Christmas. This time it was even better. Today`s recipe is an adaptation of our friend Bindu`s and my Aunt`s recipe.
- 24 pieces Goat trotters
- 2 cups sliced Onion
- 2 cups chopped Tomatoes
- 6 Green chilly
- 3 teaspoon Ginger garlic paste
- 1 teaspoon Turmeric powder
- 4 teaspoon Red chilly powder
- 1 tablespoon Pepper powder
- 1 teaspoon Coriander powder
- 2-½ inch piece Pattai/cinnamon
- 4 Krambu/Cloves
- 2 Bay leaves
- ½ cup Grated Coconut
- 1 teaspoon Cumin
- ½ teaspoon Sombu/aniseed
- 1 cup lightly packed Curry and Cilantro leaves
- 1 cup lightly packed mint/pudina
- Juice of half a lime (optional)
- 5 tablespoon Oil
- Salt to taste
- Clean and wash the Goat’s trotters. Pressure cook with half of the onions ( ie 1 cup), turmeric powder, pepper powder, 3 green chillies, 2 teaspoon ginger garlic paste, little salt and 2 cups of water. After the first whistle, reduce the heat to low to maintain pressure and let it sit for one hour. The trotters take a long time to cook, when cooked it becomes soft and can be chewed upon.
- Grind the coconut with the cumin and aniseed to a fine paste and set aside.
- Heat oil in a thick bottomed vessel and the cinnamon, cloves and bay leaf. To this add the remaining onions, curry leaves and sauté for few minutes to a nice brown color.
- Now add the remaining ginger garlic paste and green chillies and sauté again for few minutes.
- Now add the chili and coriander powders. Mix and immediately add the tomatoes until it becomes soft and becomes a nice thick gravy. ( make sure not to burn the chilli powders )
Now add half of the pudina/mint. Mix well and transfer the masala to the pressure cooker and pressure cook to a whistle .
- When cool, open the lid and add the coconut paste and required salt. Add water if necessary and bring to a boil. Simmer for 10 minutes. Finally add the cilantro and remaining mint.
- Add lemon juice if necessary before serving.