Paya Soup

Wash the cleaned trotters thoroughly under cold water. You may need to blanch them for a few minutes and then scrub them to remove any impurities. Drain and set aside.

In a large heavy-bottomed pot or pressure cooker, heat oil or ghee. Add sliced onions and fry until they turn golden brown. Add ginger-garlic paste and sauté for another 2-3 minutes until fragrant.

Add the trotters to the pot and sear them for 5-7 minutes, turning occasionally, until they change color. Now, add red chili powder, turmeric powder, coriander powder, cumin powder, black peppercorns, green cardamom, cinnamon stick, bay leaves, and salt. Mix well and cook for 5 minutes, ensuring the spices are well coated.

Reduce the heat, add the whisked yogurt, and cook for another 5-7 minutes, stirring continuously to prevent curdling, until the oil separates from the masala. Then, pour in 8-10 cups of water, ensuring the trotters are fully submerged.

If using a regular pot, bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the trotters are extremely tender and the meat starts falling off the bone. If using a pressure cooker, cook for 45-60 minutes after the first whistle, then let the pressure release naturally.

Once the trotters are tender, check the consistency of the gravy; if too thick, add a little hot water. Stir in garam masala powder. Taste and adjust salt if needed. Serve hot, garnished generously with fresh cilantro, julienned ginger, and sliced green chilies.