Paya saag /Mutton trotters and brain curry/Aattukal curry

Paya saag is a refreshing iron rich soup ideal for monsoon season.


Mutton trotters  – 2
Ginger garlic paste – 2 tbsp
Salt as needed
Peppercorns – 1/4 tsp
Cinnamon stick – 1 piece
Cardamom and cloves- 2 nos each
Oil – 4 tbsp
Curry leaves

Mutton brain – 2 nos
Ginger garlic paste – 1/2 tsp
Salt as needed

To grind

Shallots/kunjulli – 100 gm
Green chillies – 4 nos
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Fennel seeds – 1/2 tsp
Grated coconut – 1/4 cup


Clean and cut mutton trotters into pieces. Pressure cook mutton trotters with ginger garlic paste, pepper,cloves, cardamom, cinnamon stick, salt and 4 cups of water upto  30 minutes.

Grind  shallots, green chillies, chilli powder, turmeric powder, coriander powder, fennel seeds and grated coconut to a smooth paste. Keep this aside.

Clean the mutton brain. In a pan, add brain, ginger garlic paste, salt with small amounts of water and cook. Keep aside.

Heal oil in a kadai, add ground paste (check to grind) and saute well. When the raw smell of the masala disappears and oil starts to float the surface, add curry leaves. Lower the heat, add cooked mutton trotters along with the gravy. When the gravy thickens, add the mutton brain and mix well. Switch off the stove. Serve hot.

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