Elumbu Kulambu

Elumbu kulambu - The name may sense wired but the taste is awesome if you are from the family who makes the elumbu kulambu you could know better about the taste and the nutritious benefit of it. This curry is best for lactating mothers and is often made for them to make them healthy. I make this curry at home when i get some mutton, so that i could use the bones for this and the flesh for the mutton cur-ry, but its always if you make it with the rib bones of the mutton for the better taste. Since it has just the bones, it takes a little more time to cook than the normal mut-ton cuisines, but its obsoletely healthy.

I agree,mutton is high fat content, but if you consume once in a while its good for health as it is rich in protein iron and other nutritious facts as well. Some make it with the bone marrow(Nalli elumbu) as well.Hence its all your choice to make it with.Before you go with the making, wash the bones thoroughly with turmeric powder. Here is the making :)
 

Ingredients:

• Mutton Nenju elumbu(Rib bones)-1/2 Lb
• Shallots-10
• Onion(large)- 1 Small size.
• Garlic-5 pods
• Tomato-2
• Ginger garlic paste-1 spoon
• Green chilies- 3 Nos
• Turmeric powder-1/2 tspn
• Salt- To Taste
• Chili powder (kuzhambu milagai thool)-1 tspn
• Coriander powder-2 tspn
• Cinnamon-1 small piece
• Clove-3
• Bay Leaves- 1
• Cardamom- 2
• Fennel seeds-1/2 Tspn
• Pepper corns-1/2 Tspn
• Small jeera-1/2 Tspn
• Coriander Leaves- few
• Curry leaves- few
• Gingely Oil- 1 Tspn

Method:

• In a pan, pour oil and add the onion and saute well, once it becomes translucent add the curry leaves,tomatoes and saute again. Once it becomes cool, add this to the blender and ground as a fine paste.
• In a pressure cooker add oil, when it heats up, add all the spices in the ingredients and saute well.
• Add the green chilies and ginger garlic paste and saute until the masala smell goes from it.
• Add the sliced large onion and saute again, now add the bones and the grounded paste and pressure cook for 5 whistles or until the bones cooked well.
• After the whistle sets off, open it and add the coriander leaves and serve hot with rice,idli or idiyappam.

Tips:

"Adjust the spice powders as per your spicy level.

Since we added all the spices, i didn't use the garam masala, but if you add it, it doesn't harm the curry.

Gingely oil is best for this curry, however you can add the ordinary oil as well."