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Ingredients
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1 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. 1. 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.
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Method
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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.,
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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