This ginger paya is a welcome variation to the paya world. Like all payas, it is a spicy soup made with trotters. This recipe calls for goat trotters, but you should feel free to use your preferred hooves. What makes this paya stand out is the ginger. Not only does ginger have a lot of health qualities that already make it a worthwhile ingredient, but it also enhances the paya’s natural spiciness. If you’re looking to really experiment with the taste of paya, this is the recipe to start with.
This Ginger Paya recipe tastes great with dosa or idly, and the combination makes a great for breakfast ! Make sure you pack this recipe in insulated lunch box so you can enjoy it warm later.
Health Benefits
The bone broth that is the foundation of your typical paya makes paya a healthy option for everybody. The bone broth has a high concentration of minerals; so much so that some people consider it to be a type of superfood. It is full of antioxidants that strengthen your immune system. The iron content of the broth helps treat anemia and improve blood circulation which is the perfect complement to the broth’s immune boosting properties.
Ingredients
goat trotters: 8
bunch garlic: 1
tbsp ginger: 3
onions: 3-4
tbsp haldi: 1
tbsp zeera: 1
onions –thinly sliced: 2
tsp garlic paste: 2
tsp garlic paste: 2
tsp red chillies: 2
cup oil: 1/2
tsp haldi: 1
cup daal – boiled and mashed: 1/2
Coriander leaves.
green chillies
ginger slices
How To Make Ginger Paya
- Cook Trotters with 1st stage ingredients for 2-3 hours.
Note:Add a lot of water till trotters are tender & soft. - Boil daal mash with a ittle ginger garlic paste then mash it.
- Heat oil in a big pan.
- Add onion.
- Fry till the onions turn a light golden color.
- Add ginger, garlic paste, haldi, red chillies.
- Fry adding little water.
- Add boiled daal mash & boiled trotters, salt.
- Cook it again on low heat for 1 hour.
- Sprinkle zeera powder.
- Garnish with coriander leaves, green chillies & ginger slices.
- Serve and enjoy!
Trivia
Ginger is a rhizome, not a root.