Recipe for Mutton Elumbu Kuzhambu. Mutton bone soup. This kuzhambu is best served with idli and dosa. Recipe with step by step pictures.
Mutton elumbu kuzhambu is Tamil style of bone broth served with idli or dosai for breakfast. The mutton bones are slow cooked with spices for a long time. When the bones are cooked for a long time, the collagen from the bones is broken down making it very healthy and rich in amino acids. It is also very good for gut health.
Here are some of the products that will be useful for making this recipe Instant Pot Turmeric Powder Black Pepper Powder
Here is how to make Mutton elumbu kuzhambu Here is what you will need for making the masala paste. I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.
Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool.
In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool.
Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.
Switch on the Instant pot. Set the Instant pot on sauté mode . Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute.
Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add a liter of water. Add in the mint leaves.
Add in turmeric powder. Add in the mutton bones.
Cancel the saute mode on the the instant pot. Select pressure cook mode . Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.
Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty.
Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.
For the masala paste for elumbu kuzhambu
2 teaspoon Indian sesame oil 1 teaspoon fennel seeds 1.5 teaspoon coriander seeds 1 teaspoon black pepper 1 teaspoon cumin seeds 1/2 inch piece cinnamon, cassia 1 cardamom a small piece star anise 3 cloves 1 tablespoon chana dal
1/2 inch piece ginger 2 pods garlic cloves 8 Indian shallots 2 Tomatoes, roughly chopped (preferably country tomatoes) 10 green chillies (adjust as per your taste) 1/2 cup fresh shredded coconut 1 cup water to grind
Other Ingredients for elumbu kuzhambu
1 teaspoon Indian sesame oil 1 teaspoon fennel seeds 3 sprigs curry leaves 1/4 cup onions, sliced 1 tomato, roughly chopped 1.5 teaspoon salt 1 teaspoon sugar 1/2 cup mint leaves, chopped 1 teaspoon turmeric powder 500 grams mutton bone 1 liter water 1 lime, juiced 1/2 cup thick coconut milk (optional)
Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool. In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool. Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.
Switch on the Instant pot. Set the Instant pot on sauté mode. Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute. Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add in one liter of water. Add in the mint leaves. Add in turmeric powder. Add in the mutton bones.
Cancel the saute mode on the the instant pot. Select pressure cook mode. Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.
Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty. Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.
Notes
I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 60m
For the masala paste for elumbu kuzhambu
2 teaspoon Indian sesame oil 1 teaspoon fennel seeds 1.5 teaspoon coriander seeds 1 teaspoon black pepper 1 teaspoon cumin seeds 1/2 inch piece cinnamon, cassia 1 cardamom a small piece star anise 3 cloves 1 tablespoon chana dal
1/2 inch piece ginger 2 pods garlic cloves 8 Indian shallots 2 Tomatoes, roughly chopped (preferably country tomatoes) 10 green chillies (adjust as per your taste) 1/2 cup fresh shredded coconut 1 cup water to grind
Other Ingredients for elumbu kuzhambu
1 teaspoon Indian sesame oil 1 teaspoon fennel seeds 3 sprigs curry leaves 1/4 cup onions, sliced 1 tomato, roughly chopped 1.5 teaspoon salt 1 teaspoon sugar 1/2 cup mint leaves, chopped 1 teaspoon turmeric powder 500 grams mutton bone 1 liter water 1 lime, juiced 1/2 cup thick coconut milk (optional)
Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool. In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool. Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.
Switch on the Instant pot. Set the Instant pot on sauté mode. Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute. Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add in one liter of water. Add in the mint leaves. Add in turmeric powder. Add in the mutton bones.
Cancel the saute mode on the the instant pot. Select pressure cook mode. Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.
Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty. Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.
Notes
I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 60m
Find it online : https://www.kannammacooks.com/mutton-elumbu-kuzhambu/
Recipe for Medu Vadai Waffles. Traditional style of Medu Vadai made with a twist in the waffle maker making it very healthy.
Buy Online Heavy Duty Wet Grinder Waffle Maker
Here is the video of how to make Medu Vadai Waffles
Here is the recipe to make Medu Vadai Waffles Wash and soak the urad dal and the rice in water for 3-4 hours. You can also soak it overnight if planning to make it for breakfast. Drain the water after soaking. Set aside.
Add in the soaked and drained lentils and rice to the wet grinder. I prefer using a wet grinder for making this recipe as the urad dal becomes foamy and fluffy when ground in the wet grinder. This cannot be achieved in the mixie. This fluffy batter gives excellent waffles. You can grind the batter in the mixie but the texture of the vadai will be a compromise. If you are ok with that, you can go ahead and grind it in a mixie. I have done it both ways. While the mixie method gives decent results, the grinder gives excellent results.
Grind for a good 20 minutes adding water in intervals of five minutes. Use a total of one cup of water for grinding.
The batter will become a smooth paste. Remove the batter from the wet grinder and transfer it to a big bowl. Add in all the other ingredients to the batter. Mix well to combine.
Preheat the waffle maker for a couple of minutes. Scoop the vadai batter and add it to the waffle maker. Cook for 15 minutes. My waffle maker takes 15 minutes to cook. Each waffle maker might be slightly different. Check the instructions and adjust the timings accordingly.
Crispy waffles with soft interior is ready.
Serve with coconut chutney or sambar.
Grinding the Medu Vadai batter
200 ml whole white urad dal 1/4 cup raw rice 1 cup water
Other Ingredients
1 teaspoon minced ginger 1 tablespoon green chillies, finely chopped 3 sprigs coriander leaves, finely chopped 1 sprig curry leaves, finely chopped 1/2 cup onions, finely chopped 1 teaspoon cracked black pepper 1/8 teaspoon asafoetida powder 1/4 teaspoon Eno fruit salt (or) baking soda 3/4 teaspoon salt 1 tablespoon oil
Wash and soak the urad dal and the rice in water for 3-4 hours. You can also soak it overnight if planning to make it for breakfast. Drain the water after soaking. Set aside.
Add in the soaked and drained lentils and rice to the wet grinder. I prefer using a wet grinder for making this recipe as the urad dal becomes foamy and fluffy when ground in the wet grinder. This cannot be achieved in the mixie. This fluffy batter gives excellent waffles. You can grind the batter in the mixie but the texture of the vadai will be a compromise. If you are ok with that, you can go ahead and grind it in a mixie. I have done it both ways. While the mixie method gives decent results, the grinder gives excellent results.
Grind for a good 20 minutes adding water in intervals of five minutes. Use a total of one cup of water for grinding.
The batter will become a smooth paste. Remove the batter from the wet grinder and transfer it to a big bowl. Add in all the other ingredients to the batter. Mix well to combine.
Preheat the waffle maker for a couple of minutes. Scoop the vadai batter and add it to the waffle maker. Cook for 15 minutes. My waffle maker takes 15 minutes to cook. Each waffle maker might be slightly different. Check the instructions and adjust the timings accordingly. Crispy waffles with soft interior is ready.
Serve with coconut chutney or sambar.
- Author: Suguna Vinodh
- Prep Time: 3h
- Cook Time: 30m
