South Indian Paya Rasam

1.Heat the coconut oil in a pressure cooker over medium heat. Add the mustard seeds and let them splutter.

2.Once the mustard seeds start to pop, add the cumin seeds, black peppercorns, and dried red chilies. Sauté for about 30 seconds until fragrant.

3.Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften, about 5 minutes. Stir in the turmeric powder and salt.

6.Add the goat trotters to the pot, mixing well to coat them with the spices. Sauté for about 5 minutes.

7.Pour in the tamarind pulp and water, ensuring the trotters are submerged. Stir well.

8.Close the pressure cooker lid and cook on high heat until it reaches full pressure. Reduce the heat to low and cook for 30-35 minutes.

9.After cooking, allow the pressure to release naturally. Open the lid and check the consistency; add more water if needed to achieve a soup-like consistency.

10.Taste and adjust seasoning if necessary. If desired, add lemon juice for an extra tangy flavor.

11.Garnish with fresh coriander leaves before serving.