Thursday, 23 June 2016

Aatu kaal Paaya/Goat Leg Curry

Hello Friends,
Today’s special recipe from my kitchen or rather I would say from my mom’s kitchen is Aatu kaal Paaya. This is my mom’s recipes which I have always loved and fallen in love with since my child hood days. Aatu kaal Paaya is one of the best delicacies of South India. This aatukaal paaya is wonderful remedy for cold, cough and removes the phlegm from our chest. It also helps in increasing the bone strength and provides lots minerals needed for our body. Do try out this traditional and authentic aatu kaal paaya and post your comments.

Here’s how to make Aatukaal Paaya with step by step photos…


Goat Leg/Trotters
8 [2 aatu kaal]
3  chopped
3 finely chopped
Green Chillies
3 slit
Ginger Garlic Paste
4 tbsp
Red Chilli Powder
2 ½ tbsp.
Coriander Powder
2 tbsp
Turmeric Powder
1 tsp
Mint Leaves/Pudhina
1 bunch
Coriander Leaves/Cilantro
One handful finely chopped
Coconut Milk
¼ cup
As needed
Black pepper powder
¼ tsp or as needed.

For Tempering
2 tbsp
2-3 sticks
Fennel Seeds/Sombu
1 tsp
½ tsp
Bay Leaves


Clean the goat leg pieces thoroughly. Usually when you buy the legs the butcher roast the legs in open fine to burn off the hair from the feet [Theekkarathu in tamil], clean it, cut it and gives it to us. But after you bring it home, just scrape it off lightly with a knife. Wash it thoroughly 2-3 times. Add about ½ tsp of turmeric powder and wash it thoroughly one last time, drain and keep it aside.

Add the washed goat leg pieces to the cooker, add red chilli powder, coriander powder, turmeric powder, salt, 3 tbsp of ginger garlic paste, 5 cups of water and mix thoroughly. Pressure cook it for about 8-9  whistles.

After the steam releases open the lid, add the washed and one handful of cleaned mint leaves, coriander leaves and let it simmer for about 10-12 minutes.

Grind the onion and green chillies in the mixer one or two times and keep it aside.

Heat oil in a kadai, add cinnamon sticks, cloves, cumin seeds, fennel seeds, bay leaves and let it splutter.  At this point of time nice aroma with fill the room.

Now add the coarsely ground onion & green chilli paste and saute until raw smell vanishes.

Add 1 tbsp of ginger garlic paste and saute well until raw smell vanishes.

Add finely chopped tomatoes,  and fry for a minute.

Add one handful of mint leaves .

Saute it along with the tomatoes until they turn mushy.

Now add the cooked goat legs /aatu kaal along with the water to the kadai.

Let it simmer for another 5 – 10 minutes. Add coconut milk and mix well. Adjust the spice, salt and consistency as per your need.

You will see the fat from the goat legs/aatu kaal will start to float on the gravy. At this point switch off the stove. Finally sprinkle the black pepper powder, mix it well and you are done with aatu kaal paaya.

Yummy, delicious and finger licking Aatu Kaal Paaya is ready to be enjoyed.

Serve it hot with rotis, chapathis, parottas, idlis, dosas, idiyappam, appam etc.

If you are planning to prepare Aatu Kaal paaya for breakfast then you can pressure cook the aatukaal as mentioned above the previous night and let it sit. This will add more taste, the aatu kaal is kept soaked overnight which will infuse all the taste to the gravy.

I have added green chillies also; it is totally optional you can skip it to make the gravy less spicy.

Adjust the consistency of the paaya accordingly.

Thank you all friends for visiting my space, please come back again for more delectable and traditional South Indian recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…


Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar



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