Nahari paya is tenderly cooked goat trotters in its spicy soup. It’s the traditional food in India, Pakistan and Bangladesh. It is believed to be initially brought to the Indian subcontinent by Mughal emperors from where it spread around the world and is adapted by local muslim households. There are many variations of the dish based on the locality.
Paya is rich in calcium, vitamins, proteins, fats and is believed to enhance immunity and bone strength during winter season.
Nahari is served as breakfast along with hyderabadi naan or as a delicacy in dinner parties, festivities or marriages.
Here is an easy recipe of hyderabadi nahari paya which is surely irresistable to eat.
Making nahri involves 2 steps: Tenderizing the goat trotters and preparing the curry.
Nahari Paya recipe / Paaye curry / Goat trotters soup
Tenderizing the paya
Firstly clean the goat trotters by rubbing it with wheat flour to remove any dirt and hair residues stuck on them. Then wash with water, drain and keep aside.
In a pressure cooker add the onions, goat trotters, garlic cloves, salt, bay leaf black peppercorns and water.
Bring this to a boil on high flame and then close the lid and lower the flame to sim mode and allow it to cook for 1 hour. (Do not try to cook on high flame by blowing whistles, this will not tenderize the trotters. The paya tenderizes only on low flame)
After 1 hour, switch off the flame and wait for 10-15 minutes before opening the lid of the cooker. (This cools down the built-in steam inside, thus preventing splashing of hot contents). Check the trotters if they are not tender then again give it a boil, cover the lid and cook for another half an hour on sim mode. (This is because the goat trotters are sometimes hard and vary in the time taken for tenderizing). Then switch off the flame and wait for 15 minutes before opening the lid.
Preparing the curry
Grind the phule chane ki dal into a fine powder. Keep aside. Dry roast coconut and make into powder. keep aside.
Heat oil+ghee in a cooking pot.
Add the bay leaf, sliced onion, ginger garlic paste, turmeric powder and red chilli powder , coconut powder and saute well.
Add the roasted chickpea powder and saute for 1 minute. Then add curd and mix well.
Saute for another 2 minutes and add a glass of water.
Now add the tenderized paya along with the it's soup. Adjust the salt if required.
Add garam masala powder, green chillies, mint leaves and coriander leaves. Bring it to a bowl, then cover and cook on low flame for 10 minutes.
That,s it. Nahari paya is ready. Serve hot with naan or kulcha.