Mutton Elumbu Rasam, Mutton Bone Soup Recipe

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion. மட்டன் எலும்பு ரசம்

Mutton rasam is a very simple and very comforting recipe served when someone in the family is down with cold or a nasal congestion. Its usually served as a soup or mixed with rice and served as rasam rice. It tastes heavenly when mixed with rice. The natural antihistamine in the kitchen!

Here is the video of how to do Mutton Rasam.

Prep Work For this recipe, we need to make a spice powder. This spice powder is the main ingredient that flavors the mutton rasam. We will be dry roasting all the ingredients and the grind it to a powder. Take a pan and add in all the ingredients listed under spice powder. Dry roast all the ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker.

Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.

Add in the tomatoes and the salt. Remember that we already cooked the mutton bones with salt. So be cautious not to over salt the rasam.

Cook the tomatoes till its soft and cooked down. Add in the spice powder and saute for a few seconds. Do not saute for a long time after adding the spice powder. The spice powder may burn.

Add in the cooked mutton along with the water.

Simmer for five minutes. Add in the coriander leaves and remove from heat.

Serve the rasam as a first course as soup or as a main course mixed with rice. It tastes heavenly when mixed with rice.

For the spice powder

• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 dried red chillies

Cooking the mutton stock

• 250 grams mutton bones
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder

For tempering the rasam

• 2 teaspoon Indian sesame oil (gingely oil)
• 5 cloves garlic, chopped
• 10 small onions (shallots), chopped
• 2 sprigs curry leaves
• 1 country tomato
• 1/2 teapsoon salt
• 2 sprigs coriander leaves

Prep work

1. Dry roast all the ingredients on a low flame for 3-4 minutes. Set aside to cool. Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam

1. Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.
2. Add in the tomatoes and the salt. Cook the tomatoes till its soft and cooked down.
3. Add in the spiced powder and saute for a few seconds.
4. Add in the cooked mutton along with the water.
5. Simmer for five minutes. Add in the coriander leaves and remove from heat.
6. Serve the rasam as a first course as soup or as a main course mixed with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: soup
• Cuisine: Tamilnadu

For the spice powder

• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 dried red chillies

Cooking the mutton stock

• 250 grams mutton bones
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder

For tempering the rasam

• 2 teaspoon Indian sesame oil (gingely oil)
• 5 cloves garlic, chopped
• 10 small onions (shallots), chopped
• 2 sprigs curry leaves
• 1 country tomato
• 1/2 teapsoon salt
• 2 sprigs coriander leaves

Prep work

1. Dry roast all the ingredients on a low flame for 3-4 minutes. Set aside to cool. Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam

1. Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.
2. Add in the tomatoes and the salt. Cook the tomatoes till its soft and cooked down.
3. Add in the spiced powder and saute for a few seconds.
4. Add in the cooked mutton along with the water.
5. Simmer for five minutes. Add in the coriander leaves and remove from heat.
6. Serve the rasam as a first course as soup or as a main course mixed with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: soup
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mutton-elumbu-rasam/

One pot tarkari palav / vegetable pulao recipe using veggies and home made masala. Perfect recipe for lunch box and can be made in under 30 minutes. Suitable for lunchbox.

In Karnataka, the vegetable pulao – tarkari palav is made slightly differently. A green paste made with herbs and spices is ground and added which adds a very subtle aroma and flavor to the pulao. This is a very easy recipe to put together. Usually sona masuri rice is used for this recipe as opposed to basmati or jeera rice. Any variety of raw rice will work for this recipe.

Here is the video of how to make Tarkari Palav

For the tarkari palav masala This is the key step to making vegetable palav. This masala is what makes this recipe very different.

Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside. Note: If you need a very spicy palav, add more green chillies while grinding. I have added three chillies today and that was enough.

For making the palav First soak the rice in water for 30 minutes. I have used sona masuri rice today. Any raw rice variety will work for this recipe.

We will need the following spices.

Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.

Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Peanuts is optional but it adds a nice texture and bite to the palav.

Saute for a few minutes.

Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.

Now add in the veggies. I have used carrots, cauliflower and green peas today. You can use whatever veggie you have in your fridge. Beans, knol khol, potato all work well in this recipe. Note: If using dried green peas, soak the peas over nite and add it.

Add in the salt and the water. For every cup of rice we use, we will add two cups of water.

Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

Vegetable palav is ready. Serve hot with kurma and yogurt. Note: At the end, one can add fried bread croutons and that also adds a nice taste and texture to the palav. Just fry couple of pieces of chopped bread in ghee and mix it before serving the palav.

Tarkari palav masala

• 4 sprigs coriander leaves
• 4 sprigs mint leaves
• 1/4 cup fresh shredded coconut
• 6 cloves garlic
• 1/2 inch piece ginger
• 1/2 an onion ( 1/4 cup )
• 3 green chillies
• 1/2 cup water

For the palav

• 3 tablespoon peanut oil
• 2 bay leaf
• 1 cardamom
• 1 clove
• 1 inch piece cinnamon
• 1 star anise
• 1/2 an onion ( 1/4 cup ), sliced
• 1 tomato, chopped
• 2 sprigs curry leaves
• 2 tablespoon peanuts
• 2 cups veggies (green peas, cauliflower, carrots, potatoes, beans etc…)
• 1 teaspoon salt
• 1 cup sona masuri rice
• 2 cups water

1. Soak the rice in water for 30 minutes.
2. Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside.
3. Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.
4. Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Saute for a few minutes.
5. Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.
6. Now add in the veggies. Add in the salt and the water.
7. Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
8. Vegetable palav is ready. Serve hot with kurma and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins