A popular sambar from the world of Chettinad cuisine, this lamb bone kuzhambu is delicious and healthy, especially for lactating mothers as it will increase the production of milk for the baby. Serve with hot rice.
Ingredients:
Mutton Bones – 250 gms
Toor Dal – 1/4 cup
Potatoes – 3 to 4 (about 100 gms), cubed
Brinjal – 4 to 5 (about 100 gms), chopped
Drumstick – 1, chopped
Sambar Onions (Shallots) – 50 gms, chopped
Onion – 1, big, chopped
Tomatoes – 2 to 4, chopped
Green Chillies – 5, chopped
Dry Red Chillies – 4 to 5, broken
Cumin Seeds – 1/2 tsp
Black Peppercorns – 1/2 tsp
Saunf – 1/2 tsp
Cinnamon – 1 inch piece
Bay Leaf – 1 small
Turmeric Powder – 1/2 tsp
Sambar Powder – 1 tsp
Oil as required
Coriander Leaves – few, chopped
Method:
1. Add the bones and toor dal to a pressure cooker.
2. Add turmeric powder, little salt and 2 1/2 to 3 cups of water.
3. Pressure cook until 4 to 5 whistles or until cooked.
4. Heat little oil in a frying pan over medium flame.
5. Add the cumin seeds, saunf, peppercorns, cinnamon, bay leaf, green chillies and dry red chillies.
6. Fry for 30 to 45 seconds.
7. Add the onions and tomatoes.
8. Saute for 2 to 3 minutes.
9. Add the drumsticks, brinjals and potatoes.
10. Cook for another 2 minutes.
11. Add sambar powder and stir well.
12. When the vegetables are cooked, add the lamb bone mixture and mix well.
13. Add salt to taste.
14. Cook for a few minutes.
15. Garnish with coriander leaves.
16. Serve with hot rice.
1 comment
I like non-veg very much. Last week I ordered mutton and prepared Chettinad elumbu kulambu with this recipe. It was yummy. Keep posting more recipes.