Mutton Elumbu Kuzhambu | Chettinad Mutton Elumbu Curry | Mutton Bone Gravy

Mutton Elumbu Kuzhambu is a delightful gravy made with mutton bones. Many people prefer bones of mutton which indeed has lots of calcium, iron and are good for digestion. These bones helps to build immunity and even fights against cancer. That is the reason our ancestors preferred bone curry than the flesh. Some people avoid the bones so they can take either as a soup or gravy.

Mutton Elumbu Kuzhambu

Recipe Cuisine: South Indian | Recipe Category: Non Veg

Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 4

Ingredients:

Mutton Elumbu - 200 gms

Onion - 1 cup (30 to 40 approx)

Tomato - 1

Ginger garlic paste - 1 tsp

Ginger - 1 tsp, chopped

Garlic - 1 tblspn, chopped

Coriander powder - 3 tsp

Chilli powder - 2 tsp

Cumin powder - 1/4 tsp

Mutton masala / Garam masala - 1 tsp

Pepper powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander leaves - 1 tblspn

Spices:

Cinnamon - 1 stick

Cloves - 3

Cumin seeds - 1 tsp

Fennel seeds - 1 tsp

Black stone flower - 1

Curry leaves - 1 tsp

Oil - 2 tblspn

To Temper:

Small onion - 1 tblspn

Curry leaves - 1 sprig

Oil - 1 tblspn

To make it thick:(optional)

Coconut - 1/4 cup

Poppy seeds - 1 tsp

Fennel seeds - 1 tsp

Method:

In a mixer, take half the small onion and grind it to a smooth paste. Chop the remaining half of onion and tomato into small pieces.

Heat little oil in a pressure cooker and add all the ingredients listed under "spices".

Add finely chopped ginger and garlic. Saute for 30 seconds. Stir fry the chopped small onion, curry leaves till it becomes soft.

Add the tomato pieces and stir fry for 2 minutes. Then, the ginger garlic paste goes in.

To this, add the ground onion paste, chilli powder, coriander powder, cumin powder, mutton masala, pepper powder, turmeric and salt.

Mix well and cook for 2 to 3 minutes. Then, add the mutton elumbu pieces and give it a good stir.

Add in enough water and cover with a lid. Pressure cook on medium flame for 5 whistles or till it gets cooked.

Meanwhile, grind coconut, poppy seeds and fennel seeds into a smooth paste.

When the pressure subsides, add the ground coconut paste and cook for 5 to 10 minutes.

Serve with hot rice, idli or dosa.

Note:

• You can skip coconut and reduce the water.

Pictorial:

Keep all your ingredients ready

In a mixer, take half the small onion

and grind it to a smooth paste.

Chop the remaining half of onion and tomato into small pieces

Heat little oil in a pressure cooker and add all the ingredients listed under "spices".

Add finely chopped ginger and garlic. Saute for 30 seconds.

Stir fry chopped small onion, curry leaves till it becomes soft.

Add the tomato pieces and stir fry for 2 minutes.

Then, the ginger garlic paste goes in. Saute till raw smell is gone

To this, add the ground onion paste

chilli powder, coriander powder, cumin powder, mutton masala

pepper powder, turmeric

and salt. Mix well and cook for 2 to 3 minutes.

Then, add the mutton bone pieces

give it a good stir.

Add in enough water and cover with a lid. Pressure cook on medium flame for 5 whistles or till it gets cooked.

Meanwhile, grind coconut, poppy seeds and fennel seeds into a smooth paste.

Now, pressure is released and the mutton is cooked

Add the ground coconut paste to the kuzhambu. You can skip coconut paste but reduce the water accordingly.

cook for 5 to 10 minutes and put off the flame

Serve hot!