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23 March 2013,03:20 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the pressure cooker with necessary water. Put in the leg pieces and turmeric powder close the lid of the pressure cooker and keep the weight.
  • When the whistle, sounds on time, simmer the flame. Wait for 10 to 20 minutes. Remove from flame.
  • Peel the onions and scrape the coconut. Take extract from the coconut scraping.
  • Heat the kadai / pan without oil.
  • Fry the coriander seeds, jeera to a dark brown colour, caring that they should not get burnt. Remove from flame.
  • Fry the red chillies in the same kadai.
  • Grind them along with the onions to a very smooth paste by adding water in a mixie.
  • Keep aside. Heat the heavy bottomed vessel with oil. Put in the ground masala with turmeric powder and fry for 3 minutes.
  • Open the cooker and put in the cooked legs with the boiled water. Add salt.
  • When the gravy starts to boil simmer the flame.
  • Let it boil for 10 minutes and remove from flame.
  • It is a best combination for Aappams, idlies and dhosas.


  • 1 lamb - cleaned and cut legs of a goat / lamb
  • 5 teaspoons coriander seeds
  • 4 teaspoons jeera
  • 10 red chillies
  • 1 teaspoon turmeric powder
  • 5 tablespoons IDHAYAM MANTRA peanut oil
  • Salt
  • ½ coconut
  • 20 small onions

1 comment for “Paya”

  • shalini
    Posted 22 July 2013 at 18:57:23


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