TRULY AUTHENTIC RECIPE FROM MY NATIVE VILLAGE ----YEZUMBU SAMBAR / MUTTON BONES SAMBAR

THATTANKULAM is a small beautiful village on the banks of river vaigai . This place is My grandfather 's birthplace and ofcourse , my dad was also born there . My grandparents have paddy fields and coconut garden there . It comes under sivagangai district . We will visit our village very often . My grandparents have 5 childeren,4 sons and 1 daughter .We make a get together very often in our grandparents place especially during Pongal . We never wish to miss it .The pictures are sent by my cousin , Kumar ,whose passion is photography. Thank you dear for these lovely snaps .

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 one idol of Lord Ganesh with the face of Nandi , which was brought by him . Recently,temple authorities removed it . During festivals , we used to offer pongals here .



Here come the truly authentic recipe from my grandmother ( Father's mom ) . My grandparents resides there . For every Festival , we used to gather in our village .


INGREDIENTS :

Mutton Bones with little flesh ---200 g
Drumstick --1
Brinjal ---2
Toor dal- 1 cup
Grinded Coconut -1/4 cup
Tomato -- 1
Onion --1
Green chillies --2
Sambar Powder - 3 tsp
Turmeric Powder--1 tsp
Curry leaves
Salt to taste
METHOD OF PREPARATION :

1) Pressure cook washed bones,dal, slit chillies , curry leaves ,chopped tomato and onion , grinded coconut ,3 tspa of oil and little water for 4 whistles.
2) Once done , turn off the flame and allow the steam to leave .Then open the lid .
3) Mean while , boil drumstick and brinjal in a separate vessel .Remove from flame once cooked.
4) Turn on the flame and place the cooker without lid , add veggies , sambar powder and salt . Cook in slow flame,till the oil separates .

Serve hot with rice .
Sending this to Grammathu Kaimanam hosted by me