Chennai special Goat leg soup

Goat leg soup is one of the most healthiest soups of India . I usually make  a simple version to prepare this soup, as I would take half of the soup to serve before meal and use the remaining to make kuruma / paya. Click to see my clear soup method.
Then last year, one of my neighborhood friend made this most popular version of goat leg soup and I got the hint of this recipe also.

Bring everything to a boil with tomatoes.

Ingredients:

Goat leg - 2
Turmeric powder - 1 tsp + 1/2 tsp
ginger- 2 inch
garlic- 1(whole)
Sesame oil - 2 to 3 tbsp
Bay leaves -2
cinnamon- 1 inch
fennel seeds - 1 tbsp
cumin seeds - 1 tsp
black pepper - 1 tsp (whole)+ 2 tbsp (powdered)
Red onion - 2
tomato - 4
curry leaves- 1 sprig
cilantro- 1 handful
mint leaves - 1 handful
Green chilli- 2

Method:

First slightly blacken the skin in legs in flame to burn all the left over hair.
Break it in to two pieces to reduce the length. (In some mutton shops they do these processes before selling).
Then rub and wash it thoroughly by applying 1/2 tsp turmeric powder.
Place the legs in a pressure cooker vessel along with water (10 cups) to immerse the legs. Add 1 tsp turmeric powder.
In a kadai , heat 2 tbsp sesame oil. Add cinnamon, fennel seeds, cumin, black pepper 1 tsp and after it turns red add bay leaves (brinjileaves), curry leaves, chopped onion and saute till onion turns red.
Now put chopped green chillies, cilantro and mint leaves one by one .
Add the ginger garlic paste and saute till raw smell vanishes.
Pour it into the pressure cooker and cook it to get one whistle.
Then reduce the flame and cook in low heat for 30 minutes till the leg gets completely cooked. (or cook till 15 whistles) .Open the lid after the pressure is gone.
Then add required salt, chopped tomato and cook again till tomato dissolves. (we cook tomato in the last to ensure complete cooking of goat leg).
Goat leg soup is ready !

serving suggestions:
Serve before meal or just like rasam over plain rice.
Add some more pepper powder , if needed.

Idiyappam and Paaya

After posting the idiyappam recipe, I couldn't resist raving about this  famous combo, 'Idiyaappam with aattukkaal paaya'. It resembles the famous Nihari dish and has some history behind. click to read. Traditionally the paaya should be cooked overnight or 6-8 hours. But I am narrating a simple process.

Preparing 'paaya and idiyappam' together is a time consuming process for me. I always plan the paaya for lunch with some ghee fried rice and save some paaya for dinner......So that I can leisurely indulge myself with my idiyappam process by evening:)

Idiyappam with aattukaal paya (goat leg curry).

Here is the link to both of my recipes. Enjoy!

Idiyappam
Paya

Tips:

I suggest using white raw rice flour(pacharisi mavu) for making idiyappam to serve with paya. That will yield very soft idiyappam (like the street foods) while the red rice flour idiyappam is good to go with sugar.

Aattukkaal paaya

'Aattukkal paaya' means a soupy thin curry made with goat legs. 

Most of the South Indian restaurants serve this aattukal paya along with Idiyappam (rice noodles) for the breakfast or dinner. If you are not familiar with this less spicy dish , then don't hesitate to order it in your next visit to an Indian restaurant, especially the 'chettinad' (a cuisine of South India) ones.
Just empty a bowl of this aattukal paya over a plate of hot Idiyappam / soft dosa / Idly and ENJOY :)

Most of the time I prepare the aattukal soup and serve it first. Then I use the excess soup along with pieces to make this kulambu. But here is the complete recipe.

Aattukkaal paaya / Goat leg kuruma:

Goat leg curry is ready!

Ingredients:

Goat leg - 2
Turmeric powder - 1/4 tsp

Masala 1:

ginger- 2 inch
garlic-5 pearls

To dry roast:

cloves - 5
cardamom- 4
cinnamon- 1 inch
fennel seeds - 1 tbsp
cumin seeds - 1 tsp
cashews - 5
nutmeg - a tiny shaving
mace - small bit
poppy seeds- 1 tbsp
pepper - 1 tsp

Grind:

Above roasted items -
shredded coconut - 1 tbsp
red chilly powder - 1 tsp
coriander powder - 3 tsp

In a pan dry roast poppy seeds alone and keep aside.
Then dry roast all the above except coconut and grind everything together along with coconut.

other ingredients:

Bay leaves -2
cinnamon - 2 inch
Red onion - 2
tomato -2 (100 gms)
curry leaves- 1 sprig
cilantro- 1 handful
mint leaves - 1 handful
cooking oil- 3 tsp
Green chilli- 6
potato - 3 (1/2 lb)

Method:

First slightly blacken the skin in legs in flame to burn all the left over hair.
Break it in to two pieces to reduce the length.
Then rub and wash it thoroughly by applying turmeric powder.

Place the legs in a pressure cooker vessel along with water (6 cups) to immerse the legs.

In a kadai , heat 2 tsp cooking oil.Add 1/2 tsp fennel seeds and after it turns red add brinji leaves,curry leaves, chopped onion and saute till onion turns red.
Now put green chillies, cilantro and mint leaves one by one .
Add the remaining ginger garlic paste and saute till raw smell vanishes.
Pour it into the pressure cooker and cook it to get one whistle.
Then reduce the flame and cook in low heat for 25 - 30 minutes till the leg gets completely cooked. Open the lid after the pressure is gone.

In the same time finely chop the tomato. Peel and cut the potatoes in to big chunks. Add the chopped tomto , potato , Masala 2 , salt along with 3 cups of water to the cooked legs .

Cook the whole kulambu to another whistle . Reduce flame and let it remain in low heat for another 10 minutes . Switch off flame.

Aattukal paaya is ready !

Serving suggestions:

The final consistency should be very thin like a soup.
Serve hot over Idiyappam / sponge soft dosa / Idly /rice / aappam.

Tips:

Adding potato is optional but I prefer to have something more in this meatless bony curry:)