Hotel Style Paya |Instant Pot Paya

Paya is a south indian delicacy which is usually served with the steamed breakfast dishes like idly or idiyappam and even pairs well with the dosa or appam. 

The paya is a healthy addition to our regular diet as the paya is very high in collagen, which is a mandatory supliment for the skin elasticity. The collagen is usually taken in the form of a powder or tablet. 

This collagen is also found in the western dishes like broth which is boiling the bones of the lamb/beef/chicken or even fish bones. This bines are boiled with other vegetables for a very long time, usually 24 to 36 hours on a low heat to extract all the collagen from the bones. But with this spicy paya you can enjoy the same benefits in a tasty way. 

INGREDIENTS

1 kg goat trotters/paya

Roast & Grind

8-10 dry red chilli

3 tbsp coriander seeds

1 tbsp pepper corn

1 tbsp cumin seeds

1 tbsp fennel seeds 

1 piece cinnamon

2 cardamom

3 cloves

Temper

1 tbsp oil

3 bay leaves

3 cardamom 

2 inch cinnamon 

4 cloves

Curry

3 onions

3 tomatoes

5-8 cloves garlic

1 inch ginger 

2 green chillis

Few curry leaves

Spices

1 tbsp chilli powder 

1 tbsp coriander powder 

1 tsp turmeric powder 

Salt to taste

Grind

1 cup grated coconut

½ cup cashews soaked

1 cup yogurt

METHOD

Dry roast and grind all the Roast & Grind ingredients into a powder. 

Make a paste with the coconut and cashew. 

Switch on the instant pot on saute mode or the stove top pressure cooker on medium heat.

Add the oil and then the Temper ingredients into the pot and fey them for a minute.

Next add in the chopped onions and saute for couple of minutes or until the onions are slightly soft.

Add the crushed ginger garlic and fry until the raw smell leaves. Add in the chopped green chilli. 

Next goes in the tomatoes and curry leaves. Saute till the tomatoes are soft.

Add in the Roast & Grind powder and the Spices to the pot and fry for a minute.

Next add in the trotters and give it a nice mix until the trotters are covered with the masala.

Add 1 cup of water to the pot and if using instant pot, degalze the pot using a wooden spoon. If using a stovetop pressure cooker, skip the degalazing part.

Add enough water to cover all the trotter pieces. (you can always add extra water after cooking)

Check the salt and adjust.

Cover the lid of the instant pot/stovetop pressure cooker and pressure cook for 1 hour on high pressure.

After 1 hour let the pressure release naturally.

The perfectly cooked paya bones should be soft enough to chew.

Once the pressure is released open the lid and give it a mix.

Add in the yogurt and give it a mix. Switch the heat/saute mode on and bring the curry to a boil.

Once it starts boiling add in the coconut cashew paste to the curry and let the curry boil for 5-10 mins.

Switch off the heat and serve the paya hot with idly, dosa, appam or idiyappam.

Enjoy!!!