- Dozen Goat’s legs – clean, wash & cook with ½ tspn
Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from
the time the Cooker hiss’s put the stopper, lower the flame & leave to
cook for 1 hour.
- Whole Spices: 1” pc of Pattai; 6-8 Cloves; Elakas 4-6
nos.
- Finely Mince & Keep:- 2 Onions; 2 green chillies,
8-10 mint leaves the balance of the ¼ bunch of coriander leaves (keep a tbspn
for garnishing). 2 Tomatoes
- Grind to a smooth paste the following:
- 1” pc Ginger, 8-10 pods of Garlic; 2-3 Green Chillies;
¼ of ¼ bunch of Green Corriander leaves; 1 tspn. Broiled Sombu. Keep
aside.
- Separately Grind to a smooth paste:- ½ Scraped Coconut
with 1 – 1 ½ Tbspns. Kus Kus (soak kuskus in hot water for 15/20 mins –
drain off the water add the kuskus to the Coconut & grind to a smooth
paste) - Keep aside.
Other Ingredients
- Oil 6-8 Tbspns; Lime Juice from 1 lime or to taste.
Method
- Heat Oil fry the whole spices, add the Minced Ingredients & fry till Onions are brown, add items 3 & fry for 2-3 mins. On a low flame, now add item 4 ingredients mix well, add chopped tomatoes & fry till soft – add the boiled trotters & soup – mix well higher flame & leave to bubble nicely for 10 mins or till the gravy has obtained it’s thickness – remove from flame add lime juice, mix well garnish with chopped coriander leaves & serve with iddiappam, parathas, chapattis etc.,
No comments:
Post a Comment