Aatu kaal Paaya Recipe/Goat Leg Curry Recipe/ஆட்டுக்கால் பாயா/How to make Aatu Kaal Paaya Recipe with step by step photos & Video in English & Tamil

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 recipe 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. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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

Ingredients

Aatu Kaal/Goat Legs/Trotters	4 [1 Aatu Kaal]
Red Chilli Powder	4 tsp
Coriander Powder	3 tsp
Turmeric Powder	½ tsp + 1 tsp for washing Goat leg
Ginger & Garlic Paste	4 tsp
Onion	2 chopped
Green Chillies	2 slit
Tomatoes	2 big finely chopped
Lemon Juice	From ½ lemon
Black Pepper Powder	½ tsp
Salt	As needed
Mint	1 small bunch
Coriander Leaves/Cilantro	3 tbsp finely chopped

 For Grinding       

Coconut	7-8 pieces
Cashew nuts	5-6
Poppy Seeds	1 tsp

 For Tempering

Oil	2 tbsp
Cinnamon Sticks	2
Cloves	4-5
Cardamom/Elachi	2
Fennel Seeds	1 tsp
Cumin Seeds	½ tsp
Bay Leaves	1 or 2

Preparation Time: 20- 25 minutes              Recipe Category: Main Course, Side dish

Cooking Time: 1 hour                                       Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Here's a short video on how to do Aatukaal Paaya in English & Tamil

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

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. 

Add water and wash it thoroughly.

Now add warm water to the goat leg.

Just scrape it off lightly with a knife. 

Wash it off thoroughly.

Add about ½ tsp of turmeric powder, mix well and keep it aside for 5 minutes.

Add water and wash it one last time. Clean Aatu kaal is ready for making Paaya.

Add the washed goat leg pieces to the pressure cooker.

Add red chilli powder, coriander powder, turmeric powder, salt and 3 tsp of ginger garlic paste.

Add 5 cups of water and mix thoroughly. Pressure cook it for about 8-9  whistles.

Meanwhile, grind the onion and green chillies in the mixer one or two times and keep it aside.

Soak the poppy seeds with water for about 10 minutes. Add coconut pieces, poppy seeds and cashew nuts to the mixer and grind to fine paste with required water.

Heat oil in a kadai/pan, add cinnamon sticks, cloves, cardamom, 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 tsp of ginger garlic paste and saute well until raw smell vanishes.

Add finely chopped tomatoes,  and fry for a minute.

Add one bunch of washed mint leaves. Saute the mint leaves well until they shrink.

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

Let it simmer for another 10-12 minutes. 

You will see the fat from the goat legs/aatu kaal will start to float on the gravy. At this stage, add the ground coconut paste.

Let it simmer for about 5-7 minutes.

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.

Note:

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.

I have added coconut paste, you can replace it with coconut milk also.

Check out the video for detailed recipe in both English & Tamil

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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

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Have a great day and enjoy.

Until then I am signing off…