Homestyle Mutton Paya

Homestyle Mutton Paya

Why you should make this recipe:

Attukal kulambu or Home style Paya is a famous non-veg dish in the southern parts of India made from Lamb’s feet. This spicy curry is mostly served for breakfast or dinner along with  Appam, Idiyappam and soft Idli . 
The biggest task in this dish is cleaning the paya. To clean it thoroughly, you need to roast them over fire to burn off the tiny hairs and then washed to remove all the burnt hair. 
This curry requires some patience but it is well worth it. Usually I make them a day before and serve it for breakfast the next day. 

Ingredients

  • Mutton paya – 1kg

For paste

  • Onion – 2 cup
  • Sambar onion – 1 cup
  • Coconut – 1 cup
  • Curry leaves – few
  • Jeera (cumin) – 1 tablespoon
  • Black pepper – 1 tablespoon
  • Fennel seeds 1 tablespoon
  • Bay leaf – 2 number
  • Cinnamon sticks – few
  • Red chilies – 12 numbers
  • Coriander seeds – 4 tablespoon
  • Green cardamom – 2 number
  • Vegetable Oil

For tempering

  • Mustard seeds – 1 tsp
  • Green chili – 3 number
  • Onion – 1 cup
  • Tomato – 1 cup
  • Curry leaves – few
  • Ginger garlic paste – 2 tablespoon
  • Vegetable Oil
  • Salt
  • Chilli powder 1-  teaspoon
  • Coriander powder – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Coriander leaves – few

Method

  • Clean the mutton leg with hot water.
  • Keep the paste ingredients separately.
  • Take the pan and dry roast spices.
  • Add the coconut and roast well till get golden brown.
  • Add both onions.
  • Cook the onions well.
  • Make a fine paste.
  • Take the pressure cooker and add 2 tablespoon oil and mustard seeds.
  • Add onion, green chili and curry leaves.
  • Add mutton leg, cook for 10 minutes.
  • Add the ginger garlic paste.
  • Add the chopped tomatoes cook for 10 minutes.
  • Add the salt.
  • Add the chilli powder, coriander powder, turmeric powder.
  • Add the paste.
  • Add 1000 ml water  mix well and cook for 15 minutes.
  • Close the pressure cooker, wait for 10 to 12 whistles and check the salt.
  • Finish it with fresh coriander leaves

In this Recipe

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