Lunch / Dinner Menu 14 – Appam with Aatu Kaal Paya

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Can anything beat this combo? You won’t beleive…I’m drooling just typing, its that delicious! Aatu Kaal Paya is one super delish curry made from goat/lamb legs/ trotter/ goat feet. Back in India we use to have this delicacy atleast once a month…its quite a preparation, they smoke / (called theekarathu in tamil) the goat legs to get rid of the hair – this gives a smokey flavor to the dish. Its slow cooked with spices the previous night and made to soak overnight and end up into a scrumptious gravy the next morning. It is usually eaten with appam, iddiappam, idly, dosa, kal dosa and similar varieties for breakfast, other avatars of paya can be had with naan, roti, phulka thats mostly in northern India. This week, had a chance to stop at my fav meat market which had fresh paya- just kidding! I saw the butcher linning them in the freezer in mini packs, which means its fresh to some extent!  There is nothing fresh when it comes to meat they are all from the freezer… atleast its good to know they are not too stale. Paya anytime means too much work but its all worth it! I did make a batch of Idli/dosa batter but lately aapam is very popular at my house, Sid enjoys them a lot and guess i need soak for them too. Its sunday, we all woke up late…skipped our breakfast and prepared ourselves for this great brunch! Here goes today’s menu…

Click on the link for the recipe.

1. Appam recipe

2. Aatu Kaal Paya recipe

To get this menu work we need little bit of planning. Soak for Appam batter atleast a day earlier and allow it ferment over night.  Get the paya the previous day, wash  and clean it. If you wish to smoke them- then use your oven to smoke the goat trotters. Pressure cook them with the juice along with some turmeric, ginger garlic, coriander powder, salt and pepper. You may keep this soup ready to make gravy the next day. It tastes better when it soaks a bit.

The next morning you have your appam batter ready, grate enough coconut to get coconut milk for appam and also for the gravy. You need quite a lot of stuff for gravy- little bit of chopped onion, tomato etc along  with ginger garlic paste, masala paste & coconut paste.  I’m following my aunts recipe here which I adore a lot and drool quite a bit when she makes this curry. Once you have all them ready, it all looks simple. Get the gravy working on one side and when everyone is ready for lunch start making appams. For this recipe we need soft appam with not too crispy sides… its just a personal preference. If you don’t have appam batter just use regular idli dosa batter to make thick kal dosais which goes well with this gravy.