Recipe : Attu Kal Mochai Kuzhambu | Goat Leg Curry | Easy Pressure Cooking Prep Time: 15 minutes Cook time: 45 minutes Recipe Cuisine: Indian Recipe Category: Curry Serves: 4 persons

Ingredients :

Attu Kal \ Goat Leg - 1 set Dry Mochai Kottai \ Payaru - 1/2 cup (soaked overnight) Shallots \ Sambar Onion - 12 to 15 nos Ginger - 1" long Garlic - 5 cloves Large Tomato - 1 no Fennel Seeds - 1 tsp Cumin Seeds - 1 tsp Pepper Corn - 1 tsp Cinnamon Stick - 2" long Cloves - 3 no Dry Red Chilli - 5 no Coconut - 1/4 cup Coriander Leaves - 2 tbsp (chopped) Gingelly Oil - 3 tbsp Salt to Taste.

Method :

Steps To Make The Attu Kal Mochai Kuzhambu : Pressure cook the soaked mochai kottai \ payaru with 1 and 1/2cup of water for 1 whistle and 3 to 5mins over simmer. When all the steam has released, open the pan and keep aside. (Image 1) Meantime, to make the masala paste, saute the shallots, ginger and garlic in a tablespoon of oil in a hot kadhai till it turns light brown color. (Image 2) Add in the tomato, cook till it becomes tender and set aside to cool completely. (Image 3) Separately dry roast the fennel seeds, cumin seeds, pepper corn, cinnamon stick, cloves and dry red chilli and let it cool. (Image 4)

Grind the dry roasted ingredients into powder, then add in the coconut and grind into fine paste with required water. (Image 5 and 6) Then add in the shallots-tomato mixture and again grind into fine paste and keep aside. (Image 7 and 8)

To make the curry, pressure cook the attu kal \ goat leg with two cups of water for 1 whistle and 30minutes over simmer. When all the steam has escaped, open the pan. Then stir in the prepared masala paste and a cup of water. (Image 9) Bring to boil and add the pressure cooked mochai payaru and mix altogether. (Image 10) Pour in the gingelly oil and pressure cook for 1 whistle, when all the steam has escaped, open the pan, add in the coriander leaves, mix well and ready to serve.

Serving Suggestion : Serve hot with Rasam.