Kitchen Anugraha: Aunty Taj's Aattu Kaal Paya - Goat Trotter Curry from Aunty Taj

It was 2018 and I was in Chennai, visiting my friend Munavar and her family. Aunty Taj, Munavar's mother is a fantastic cook and I have tasted her food from the time we were in University. Aunty is well read and well travelled and always ready to explore more. She came with us in the hot Chennai sun to visit the spectacular Mahabalipuram temples built in the 7th and 8th century AD just because I wanted to go there. She also made sure I tasted some unique delicacies while I was in Chennai since she knew that I probably would not get these things back home in Melbourne.

On the last day of my stay with them, I was down - I always feel down when I have to leave India - and aunty dished out this spectacular curry with dosas. When I asked her about it, she gave me the recipe but told me that if someone was not going to clean the trotters for me, don't bother making this dish. Just have it when you come here the next time, she said.

I have never seen goat trotters in all my time in Melbourne. The only trotters I have seen are pork trotters and I have never bought them. Well, all that changed last week when I spied these beauties in my favourite butcher shop, cleaned and cut, and they almost looked anaemic. I was so excited that I rushed home and hunted high and low for the recipe - but I couldn't find it.

Thanks to Watsapp, my friend Munavar messaged the the recipe and here it is, the yummy goat trotter curry from aunty Taj. This curry is full of flavour and nutrition without the fat - it has the sweet bone marrow, gelatinous cartilage, a flavoursome broth that is best mopped up with a spongy bread of your choice.

Bone broth is specially nutritious and good for bone and joint health, has amino acids, produces anti aging molecules, may help you to sleep better and is good for digestion and good health. (Source: BBC Good Food https://www.bbcgoodfood.com/howto/guide/the-health-benefits-of-bone-broth)

I also support the idea of eating all the parts of the animal that you slaughter.

Ingredients:

½ kilo goat trotters

2 large red onions, diced

1 red onion, pureed

2-3 tomatoes, diced

3 tablespoons shredded coconut, soaked in hot water and ground to a paste

2 tablespoons ginger garlic paste

1 handful of coriander leaves, chopped

4 cloves

3 cardamoms

2 inch piece cinnamon

1 teaspoon turmeric powder

3 teaspoons chilli powder

3 teaspoons coriander powder

1 teaspoon black pepper, powdered (optional)

1 tablespoon oil

Salt to taste

Method:

Clean the trotters thoroughly. Use a knife to scrape any remaining hair and wash four or five times.

I cut the hoofs in half and scraped off all the tiny hair in between as well.

In a cast iron pot, add 2 litres of water, 1 tablespoon ginger garlic paste, ½ a teaspoon of salt and ½ a teaspoon of turmeric and the cleaned trotters. Close the lid and cook in a medium hot flame for about an hour until the flesh is cooked fully. Make sure the flesh is not over cooked – you do not want it to fall off the bones. Every 30 minutes or so, open the lid and make sure that there is plenty of water for the bones to cook. Set aside.

In a separate pan, heat oil and add the cloves, cardamom, and cinnamon stick. Sauté for a few minutes till the fragrances are released. Add the onions and cook till they turn golden brown. Next add the ginger garlic paste and saute for a few minutes till there is no raw smell of the ginger garlic paste. Add the spice powders – chilli, coriander and turmeric and cook for a minute or so.

Now add the onion paste and the chopped tomatoes. Cook till the tomatoes are soft.

Add the liquid from the cooked trotters and cook for a few more minutes till you see the oil floating on top and a rich colour in the sauce. At this stage, I added some black pepper and chopped stems of the coriander and let the flavours infuse the bones.