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‘Paya’ a food to die for

Recipe for Prk trotters

What better way to tide over the gloomy monsoons than a steamy, hot bowl of ‘paya’ soup or ‘paya’ masala. Who hasn’t heard of ‘Paya’? Well, Paya or trotters is a delicacy that one needs to adapt a taste for. Be they pork or mutton, both are equally delicious and healthy. If cooked to a ‘slurpy’ consistency, this dish is to die for! Mutton trotters are highly sought after in most Muslim countries while in Goa among the connoisseurs it is Pork!

Trotters are a delicacy in many parts of UK and Asia. This meat cut has a load of health benefits. It can either be had as a soup with mild spice or as a gravy. In India, it is best accompanied by the infamous ‘Pao’. Not only does ‘Paya’ help to strengthen the bones of the body but it also increases the body immunity against common colds and bronchitis.  If prepared in the right way, this dish will leave you finger-licking and yearning for more. Try it you’ll love it!

Enough said about ‘Paya’, now let’s get down to making it. This mildly spiced recipe is tried and tested and a favourite in my home especially during the monsoons in Goa.

Pork ‘Paya’ – The curry with a twist!

Paya recipe

My home-made pork paya

Ingredients :

1 dozen pork trotters,   1 tsp. cumin seeds,   3 red Kashmiri chillies,   1 tbsp. coriander seeds

1 tsp. turmeric powder,  1-inch fresh ginger,  13 flakes garlic

Salt and tamarind juice to taste,  2 green chillies,  1 tbsp ghee (clarified butter)

Procedure :

Wash trotters well, add salt to taste and boil in a pressure cooker for 20 minutes or till the trotters are soft. (Ensure that the skin is cleaned well (hair removed), before buying and the trotters are chopped to biteable sized pieces).

Grind the Kashmiri chillies, turmeric, cumin, coriander, ginger and 8 flakes of garlic. Keep aside. Fry the remaining 4 flakes of garlic in ghee. Then add the ground masala paste and fry again. Put in the boiled trotters along with the water in which it was boiled and simmer till the gravy thickens. Add a dash of tamarind juice and salt to taste. Finally, add the green chillies slit lengthwise and simmer till the meat is dropping off the bones. Serve hot with ‘Pao’, (bread).

(Serves 6)

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