Hyderabadi Paya
Hyderabadi-style mutton trotters simmered for hours in an onion-tomato masala until the trotters turn soft and gelatinous, finished with coriander.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 3.2 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 3.11 tsp (ground)
- salt (optional) (whole)
- Garlic — 2.82 tsp (ground)
- Mutton Trotters (Aatukal / Paya) — 1000 g
- Ginger — 2.86 tsp (ground)
- onion — 2 piece (chopped)
- Turmeric Powder — 1.03 tsp (ground)
Tempering
- oil — 3.26 tbsp
Method
- Heat the oil in a heavy pot on medium flame.
- Add the onion and sauté for 6-8 minutes until golden brown.
- Add the Ginger and Garlic, and sauté for 1-2 minutes until fragrant.
- Add the Tomato and cook for 5 minutes until it softens and breaks down.
- Add the Turmeric Powder, Red Chilli Powder, coriander powder, and salt, and stir for a minute.
- Add the Mutton Trotters and mix well so they are coated in the masala.
- Add enough water to cover the trotters, bring to a boil, then cover and simmer on low flame for 3 hours, until the trotters are soft and the stock has thickened.
- Check the trotters are tender enough to fall off the bone; simmer longer if needed, topping up water as it reduces.
- Adjust salt and let it rest for 10 minutes off the flame.
- Garnish with Coriander Leaves and serve hot with the thick stock.
Common questions
- How many calories in one plate of Hyderabadi Paya?
- 500 kcal per plate.
- How much cooking time?
- 210 min — 30 min prep, 180 min cooking.