Attu Kaal Paya

A famous South Indian non veg dish. My mom makes it as a soup to drink. It is also made with little coconut added to accompany with idli/dosa/appam. I got to see goat legs all cleaned up in a nearby store, this was the first time I could find it and was all eager to cook it. Got some tips from my mother in law and cooked.
Its really a long process of getting it cleaned in India but nowadays we get them all cleaned up, just need to scrap them with knife. But in US we get them with skin peeled so there isnt much flesh.This is the first time I am cooking it all by myself, turned out really yummy.

Preparation Time : 15 mins | Cooking Time : 45 mins |Serves: 4

Usually we cook the legs the previous day and finish it up by seasoning in the morning for breakfast.

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Ingredients:

• Goat legs - 2 lbs/ legs from 2 goats
• Onion - 1 large chopped
• Tomato - 1 medium chopped
• Ginger garlic paste - 1 tbsp
• Turmeric - 1/2 tsp
• Chili powder - 1 tsp
• Oil 
• Salt to taste

Fry and grind the following:

• Pepper - 1 tsp
• Dania - 1 tsp
• Sombu/Fennel - 1 tsp
• Coconut - 1/4 cup or as needed

For Seasoning:

• Mustard - 1/2 tsp
• Split urad - 1/2 tsp
• Garlic - 5 to 6 cloves finely chopped
• Curry leaves
• Cilantro/kothamalli

Method:

• Cook the legs with onion, tomato, ginger garlic paste, turmeric and chili powder. Cook for 2 to 3 whistles. In India with all the flesh in it cook for 7 to 8 whistles. If still not cooked, leave for 2 more whistles.

• Fry and grind the ingredients in the picture.

• When the legs are cooked, add the ground paste and bring it boil. Let boil for 5 mins.

• Now in a pan take some oil and add the seasoning ingredients. When splutters add them to the paya.

• Enjoy with idli/dosa/appam.