ELUMBU SAMBAR / MUTTON BONES SAMBAR / DALCHA (AUTHENTIC RECIPE FROM MY NATIVE VILLAGE)

Today, I am sharing a truly authentic recipe from my paternal grandmother, Dalcha/Elumbu Sambar/ Mutton Bones Sambar. It has a unique flavour and aroma.

Thattankulam is a small beautiful village on the banks of River Vaigai . It is my great grandfather's birthplace and my father and my uncles were born and brought up there till they entered into middle school. My grandparents have paddy fields and coconut trees farm. It comes under sivagangai district . 

We will visit our village very often . We make a get together very often in our grandparents place especially during Pongal . We never wish to miss it . 

Sharing few pictures of our village. This is our way to our fields .

Coconut trees on the river bank . VAIGAI RIVER, we need to cross it to make way to our fields .

This temple was constructed by my great grand father, Mr. Pandiyan . There was an idol of Lord Ganesh with the face of Nandi , which was brought by him .

Coming to the preparation of the recipe, 

INGREDIENTS : 

• Mutton Bones -250 gms
• Drumstick --1 
• Brinjal ---2 
• Toor dal- 1 cup 
• Grinded Coconut -1/4 cup 
• Tomato -- 1 
• Green chillies --2 
• Sambar Powder - 3 tsps 
• Turmeric Powder--1 tsp 
• Curry leaves 
• Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan. Once hot, add in the bones and cook with little water for 20 minutes. Remove from the pan and keep aside.

2) Meanwhile, in a pressure cooker, add toor dal,bones, slit chillies , curry leaves ,chopped tomato, grinded coconut ,3 tsps of oil,turmeric powder and water for 4 whistles. 

3) Once done , turn off the flame and allow the steam to leave .Then open the lid Add in the chopped drumstick and brinjal , bring it to boil and cook till they become soft and tender. 

4) Add in sambar powder and Salt. Cook till the oil separates out. Garnish it with Coriander leaves. 

Serve hot with Rice/Biryani/ Idli or Dosai . Sending this to Grammathu Kaimanam hosted by me