Recipe for Paya (Cow Trotters)

Recipe for Paya (Cow Trotters)

Ingredients:

For Cleaning Paya:

Wheat husk – 2 tablespoons

For Boiling Paya:

Cow trotters – 2 (cleaned and cut into large pieces)

Whole garlic bulb (unpeeled) – 1

Black peppercorns – 8 to 10

Black cardamom – 4

Salt – to taste

Water – as required

For Cooking Paya:

Yogurt – 1 cup

Red chili powder – 1 tablespoon

Turmeric powder – 1 teaspoon

Coriander powder – 2 tablespoons

Ginger-garlic paste – 2 tablespoons

Ground garam masala – 2 tablespoons

Onions (medium-sized, finely chopped) – 2

Green chilies (finely chopped) – 4

Fresh coriander leaves (chopped) – 1 bunch

Ginger (julienned) – 1 tablespoon

Lemons – 3

Oil or ghee – 2 cups

Method:

1. Cleaning the Paya:

Mix the wheat husk with the trotters and let them sit for 20 minutes.

Rinse thoroughly with cold water.

2. Boiling the Paya:

In a large pot, add the trotters and a generous amount of water.

Add garlic, black cardamom, black peppercorns, and salt.

Let it simmer on low heat for 5 to 6 hours until the trotters are tender.

Once cooked, remove large bones, keep the small bones and meat, and strain the broth.

3. Cooking the Paya:

Heat oil in a large pot and fry onions until golden brown.

Remove and spread on a paper towel, then crush them.

In the same oil, add yogurt, crushed onions, turmeric, coriander powder, chili powder, ginger-garlic paste, and garam masala.

Sauté the mixture lightly, then add the boiled trotters.

Cook on low heat for best flavor.

4. Final Touch:

After 15 to 20 minutes, cover and let it simmer.

Garnish with julienned ginger, green chilies, lemon juice, fresh coriander, and a pinch of garam masala.

When the oil separates on top, the dish is ready.

Serve hot with naan or steamed rice.