Ingredients

1. Paya (trotters) made into small pieces - 6 legs

For cooking paya

2. Water(required amount) - 7 cups approx
3. Cloves - 5
4. Green cardamom - 2
5. Cinnamon sticks 2 inch - 1
6. Ginger and garlic paste - 2 tbsp
7. Turmeric powder - 1tsp

For gravy

8. Onion medium size - 4 (chopped)
9. Tomato medium size - 4 (chopped)
10. Ginger and garlic paste - 2 tbsp
11. Green chillies slit - 4 to 5 slit
12. Chilli powder - 1 tbsp
13. Coriander powder - 2tbsp or 2 1/2 tbsp
14. Turmeric powder - 1 tsp
15. Oil - 4 tbsp
16. Salt - as per taste
17. Wholespices: Cloves - 3, Green Cardamom - 3, Cinnamon sticks (2 inch) - 1
18. Saunf seeds - 1 1/2 tsp
19. corriander leaves 1/4 cup or a handful (chopped well)

Method

Cooking paya

1. First cook paya with all the ingredients in a pressure cooker until the paya is soft and tender.
2. If it is not cooked properly but the water is reduced, add 1 more cup of water and pressure cook for some more time. Paya takes a long time to cook - it takes more time than any other meat. You can cook in a vessel also, but it will take much more time. When paya is cooked, keep it aside.

Gravy

3. Now heat a big vessel or a wide kadai and add oil. When the oil gets warm add saunf seeds and wholespices. After 15 seconds, add chopped onion and cook it until it is light brown and soft.
4. Now add ginger and garlic paste, stir for a minute and then add tomatoes, green chillies and all the dry masalas(spices). Cook for about 2 minutes until the spices are well roasted. Add 1 cup water and cook until all the tomatoes are smashed, spices are cooked and oil starts to appear on top and a gravy consistency is reached.
5. Can add few bones of lamb or goat meat, when adding the spices and cook like gravy, for the taste and more flavour, but it is just additional, not a must.
6. Add the cooked paya with its stock and cook for further 10 minutes on medium flame until the gravy becomes a little thick. You can make the gravy according to your consistency. If it becomes too thick, add water and cook.
7. Add coriander leaves and simmer for another 10 minutes until you see oil on top.
8. There should be a lot of gravy as it is eaten with roti or idiyappam.

Notes

1. Always cook paya first. Only then you will know how much paya stock you have and how much water you need to add while cooking the gravy. If you have enough quantity of paya stock, then you dont need to add water to the gravy.
2. You can alter the quantity of chilli powder according to your taste.
3. If  you want can simmer the flame, when the paya and its stock is added and cook for 20min.
4. Can view in the picture, the oil is separated from the gravy.
5. I have made this curry without tomatoes which tastes delicious.