Attu Kaal Paya/Kulambu
Attu Kaal Paya/Kulambu, Signature recipe of my MIL’s Home, She prepares the mutton recipe in the planet, always i will have learning session to improve my cooking skill, Till date she never had a note or diary to note her recipes.
Really a Gift for her, for me every six months i have a scribbling note in my kitchen, which carries so and so recipes without titles and topics.. well I’m little lazy in organising things.. the same continued in my cooking notes too.
i was pushing this recipe for a long time, and I’m not a fan of this recipe, i don’t like the smell of this curry. but for those who have the interest with mutton paya, can definitely give a try, Joe’s Favourite curry.. this curry includes very less coconut and best to go with Rice, Roti, Idli, Dosa and Appam.. I used smoked Legs here, if you didnt get the smoked one, then you should cook them in “direct flame” to remove the thin hairs.. Nowadays I’m using more curry leaves in my Cooking, in this recipe curry leaves play a good role, which enhance a nice flavour and taste. Pressure cooking the legs are vey important which take more time to cook.. Hope this post helps you for learning a easy paya recipe.
Attu Kaal Paya/Kulambu
Recipe Cuisine: Indian | Recipe Category: Curry/Side dish
Prep Time: 45 mins | Cook time: 45 mins | Serves: 4
Prep Time: 45 mins | Cook time: 45 mins | Serves: 4
Ingredients
| Attu Kaal(Smoked) | 1/4 kg |
| Oil | 4 tsp(use Gingely Oil) |
| Jeera | 1/2 tsp |
| Pearl Onion/Sambar Onion | 1/2 cup chopped |
| Curry Leaf | a handfull |
| Salt | to taste |
| Chilli Powder | 2 tsp |
| Corinader Powder | 1 tsp |
| Turmeric Powder | 1/4 tsp |
Ingredients to Roast and Grind
| Pearl onion/Sambar Onion | 5-6 nos |
| Jeera | 1 tsp |
| Pepper | 3/4 tsp |
| Coconut | 1/4 cup |
| Curry Leaves | a handful |
| Tomato | 1 medium sized |
Method
I bought the smoked Legs, Wash them well in running water, remove if their hair or dirt found, Pressure cook those chopped legs for atleast 45 mins, to make the legs soft, i did that a day before to save my morning time and i missed to click those precious pics.. here is my Pressure cooked Legs, make sure this step is very important depend to the tenderness the bones should cook, cooking for minimum 45 mins shows a best result.. and washing and cleaning is the part which removes the dirt and smell.
Now In masala session, Take a kadai, salute pearl onion till they are dry roasted..
Remove those onions and keep them in plate to cool, now dry roast the Pepper and Jeera
Dry roast the Grated Coconuts in the same pan.
Add a handful of curry leaves
Saute them well, till the raw smell goes away..
And finally Dry roast the Tomato Separately in the same kadai.. ring all the roasted ingredients to cool and ground them to a smooth buttery paste..
Heat a pan with Gingelly oil, Temper with Jeera.
Add in the Chopped onion
Saute curry leaves.
And add the grounded masala
Coriander powder, turmeric powder, Chilli Powder, i overlapped my masalas in the pics, don’t mind check the measurements in the ingredient table..
Saute and cook till the oil ooze out..
Once the masa’s are well done, add in the Cooked Legs
Add enough Water and check for the salt..
Bring this to boil for 25-30 mins or till you get the desired consistency..
Notes
- Use Gingelly Oil, and Pearl onion for better taste.
- Wash weel to remove the odour of legs..
- This curry is bit sticky and best for Roti’s, Idli and Dosa
- Adjust the spice to your taste bud by adding more chilli powder.
(Visited 162 times, 1 visits today)
