Saturday, 18 January 2014

Paya – Maharashtrian Style (Spicy Trotters)

Paya – Maharashtrian Style (Spicy Trotters)

This recipe comes to my family from Anita (Anu’s) mum. Ever since her mum passed away, Anu makes this for us. I take no credit for this one, this recipe comes to you from my daughter from another mother. It is truly a tikhat (spicy) Maharashtrian dish but so it’s delicious you just can't stop eating it!


3 dozen trotters, cleaned
1½ coconut, grated
1 big bunch coriander leaves
10-12 cloves
6-7 cardamoms
2 inch piece cinnamon
12 large onions, sliced
12 large tomatoes, pureed in a blender
2 heaped tablespoons coriander powder
4 heaped tablespoons kanda-lehsun masala (a ready spice mix of onion garlic) (I use Pravin brand)
1 tablespoon turmeric powder
200 grams ginger-garlic paste
 Salt, to taste
4-5 tablespoons oil
4 large onions, finely chopped
A few sprigs coriander, to garnish (optional)


  1. In a large pressure cooker add the trotters, sliced onions, ginger-garlic paste, salt, turmeric powder, sufficient water and pressure cook till done. This may take a minimum of 30 minutes. (If they are still a bit tough when you open the cooker, don’t fret, just pressure cook them a while longer.)
  2. Grind coconut, coriander leaves, cloves, cardamoms and cinnamon to a thick paste.
  3. Heat oil. Add the finely chopped onions and fry till golden brown.
  4. Add the kanda-lehsun masala, coriander powder and sauté well till oil separates.
  5. Add the ground tomatoes and cook till the tomatoes lose their raw smell and oil separates.
  6. Add the cooked trotters along with the trotter stock from the pressure cooker (as required and as per desired consistency).
  7. Check seasoning and allow the trotter-gravy to simmer for about 15-20 minutes on very low heat.
  8. Remove from fire, garnish with chopped coriander leaves (optional). Serve with crusty brun bread or steamed rice. 
Chef Notes:

  1. I was cooking for a ‘trotter-crazy’ crowd of six hence used 3 dozen trotters. Please halve or quarter the quantity of each ingredient if you aren’t cooking for so many people.
  2. If kanda-lehsun masala is unavailable feel free to use chili powder and some garlic paste but, the flavors do change and it’s just not the same as it is with kanda-lehsun masala. Having said that, these days, this spice mix is available mostly everywhere so get to your nearest super market and buy it. If you’re living abroad get your Indian store to procure it for you. This dish makes that trip to the store so worthwhile. 
  3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

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