MUTTON RIB BONES SOUP (NENJU ELUMBU SOUP)

A warming bowl of Mutton Rib bones Soup (Nenju elmbu Soup in Tamil) gives a soothing relief for cold and chest congestion. This soup is prepared with freshly ground spices. It is commonly prepared at home mostly during Monsoon and Winter. We never missed it in Sunday meals during our childhood days. Today, I am sharing the preparation of this most comforting soup in my grandmother's cooking style.

INGREDIENTS :

Mutton Rib bones - 400 gms

Pearl Onions - 50 gms

Garlic cloves - 6

Tomato - 1 small size, well ripened.

Cloves - 2

Cinnamon sticks - 2

Turmeric powder - 1/2 tsp

Sesame/ Gingelly oil as required.

Curry leaves and Coriander leaves - a handful

To powder : 

Coriander seeds - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp . 

Sukku/ Dried ginger - 1/2 tsp. Blend them finely. 

Wash the bones well in cool fresh water with turmeric powder and keep aside.

METHOD OF PREPARATION:

1. Heat oil in a pressure cooker. Once hot, add cloves and cinnamon. When it splutters, add in the well washed rib bones. Saute for few minutes.

2) Then, add crushed onion and garlic to it. 

3) Then add chopped tomato and curry leaves.

4) Add 4 cups of water, add turmeric powder and pressure cook for 5-6 whistles and leave it aside till the steam leaves out completely.

5) Remove the lid once the steam leaves, leave it again the flame. Add in the blended powder and salt. Mix it well and bring it to boil for few minutes and garnish it with coriander leaves before removing it from the stove.

Mutton Rib bone soup is ready to be served hot.

KAIKARI KULAMBHU (Pongal Kulambhu)

PONGAL is celebrated in Tamilnadu as the harvest festival. It is celebrated with full fun in all the villages of TamilNadu. Kaikari Kulambhu is one of the most prepared special recipe on the day of Pongal with all the countryside grown vegetables.

INGREDIENTS :

Naatu Kaikari (Raw banana (Vazhaikkai), Elephant Yam(Senai kilangu), Sepang kilangu, Broad beans(Avaraikkai), Field beans(Mochai), Drumsticks(Murangaikkai), Peas(Naatu patani), Raw Mango(Mangkai)) - 2 cups

Onions - 2 

Tomato - 2 small

Green Chillies - 3

Chilli powder - 2 tsps

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Tamarind water - 1 cup

Salt to taste

Curry leaves - few

METHOD OF PREPARATION:

1) Heat oil in a kadai. Once hot, add Mustard and Jeera. When is splutters, add onion and saute till tender.

2) Add in the Tomato and saute it till tender.

3) Add in the vegetables and green chillies. Saute for few minutes, add little water and cook till the vegetables are cooked. Then add in the tamarind water , turmeric powder, chilli powder, coriander powder and salt. Cook till the oil separates out. Garnish with curry leaves.

 

MUTTON SOUP

Mutton soup is a good preferred homemade remedy for fever, Cough & Cold . It is highly nutritious soup for children in boasting the immunity during Winter season and and increases muscle and bone strength . 

Today,I am sharing my grandmother's preparation of Mutton Soup. You can use Mutton with bones or legs or Chest bones. This can be given to children from 1 year onwards.

My grandmother uses Ammi to prepare the masala. It gives unique flavour to the soup.

INGREDIENTS:

Mutton - 200 gms

Pearl or Sambar onions - 8-10

Tomato - 1 big

Garlic cloves-4

Pepper - 1 1/2 tsp

Jeera - 1 1/2 TSP

Turmeric powder - 1 TSP

Coriander leaves

Salt

METHOD OF PREPARATION:

1) Blend tomato, pearl onions, jeera, garlic and pepper finely.

2) Heat Gingelly oil/ Sesame oil in a pressure cooker. Once hot, add mutton pieces, saute till it leaves out water. 

3) Then, add in the blended masala with turmeric powder and salt. Add little water and few coriander leaves.

4) Pressure cook for 8 whistles. Allow the steam to leave and serve hot.

FISH CURRY - GRANDMA'S SPL

INGREDIENTS :

Fish-600g

Pearl onions - 1/2 cup finely chopped

Tamarind-lemon size

Mustard seeds-1/2 tsp

Curry leaves

Coriander power-1 tsp

Chilli powder -3 tsps

Turmeric powder-1 tsp 

Coconut milk - 1/4 cup

Salt to taste

TO GRIND :

Pearl Onions-10

Tomato-1

Garlic Cloves-2

Red Chillies-8-10

Cumin Seeds-1/2 tsp

Methi Seeds-1/2 tsp

METHOD OF PREPARATION :

1) Wash the fish well.Then marinate the fish with turmeric powder,coriander power,salt for 1 hour.Meanwhile,soak tamarind in water.

2)After an hour,heat oil in a kadai.Add mustard seeds,cumin seeds,finely chopped onion.Fry till onion becoes tender.

3)Then,add curry leaves and grinded masala .Saute till raw smell leaves .

4) Followed by tamarind water ,coconut milk and salt.

5) When it starts to boil , add fish to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until fish is cooked properly and oil separates.

 Serve hot with rice.

Linking it up with Tamizhar samayal Tuesday Event

COCONUT MILK POONDU KULAMBU

Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kara Kulambhu and Poondu Venkaya Kulambhu.

INGREDIENTS:

Sambar onion - 1 cup

Garlic cloves - 1 cup

Ginger -  chopped ; 2 tsps

Tomato - 1 (medium)Tamarind - a big lemon size
Mustard,Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Coconut milk(tinned ) - 1/4 cup

Sambar Powder - 2 tsps
Asafoetida - 2 tips

Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a kadai.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion and garlic becomes tender.

2)  Add thick tamarind extract and allow to boil in medium flame .

3) When it starts boiling ,add sambar powder ,coconut milk and salt .Cook   till the oil separates out and gravy thickens  .

4) Add asafoetida while boiling .Garnish with coriander leaves before removing from the flame.

Serve with Hot rice .

POONDU VENKAYA KULAMBU

Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kulambhu (with Coconut Milk) and Poondu Kara Kulambhu.

INGREDIENTS:

• Sambar onion - 1 cup or big onion sliced
• Garlic cloves - 1 cup
• Tomato - 1 (medium)
• Red Chillies - 3
• Tamarind - a big lemon size
• Mustard,Jeera and Methi seeds - 1 tsp
• Curry and coriander leaves
• Jaggery - small piece(optional)
• Sambar Powder - 3 tsps
• Asafoetida - 1 tsp
• Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera and methi seeds.When it splutters,add onion,red chillies and curry leaves.

2) After 2 minutes,add garlic .Fry till onion and garlic becomes tender.

3) Then add chopped tomato.wait till it forms thick gravy.

4) Add sambar powder , salt and saute for 2 minutes.

5) Add thick tamarind extract and allow to boil in medium flame till the oil separates out and gravy thickens . Add asafoetida while boiling .




Garnish with coriander leaves before removing from the flame.This is my earlier post photo.

Serve hot with rice or puliyotharai.

RAGI DOSAI VERSION 2

INGREDIENTS :

Ragi flour - 1 cup
Channa dal - 1/2 cup
Groundnut - 1/2 cup
Salt to taste

METHOD OF PREPARATION :

1) Soak channa dal and groundnut for 2 hours .
2) Then grind it with little water . Add ragi flour to it and make batter for dosa consistency with salt.
3) Heat oil in a dosa pan .Spread a ladle of batter . Apply oil . After 3 minutes , flip to its side .

Serve hot with Chutney.