Nalli Elumbu is Lamb’s bone marrow which is used in making Kulambu especially in Southern parts of Tamilnadu.A very spicy and flavorful kulambu prepared from freshly ground masala that enhances the taste .Shallots are widely used in making many Non-veg recipes for they not only gives taste but also brings the perfect gravy consistency.
I have added some mutton to this kulambu,you can try them with just Nalli elumbu also(lamb’s bone marrow).This kulambu tastes great with Idly,Dosai,Idiyappam,Appam and also Steamed rice.

PREPARATION TIME : 15 MINS

COOKING TIME : 30-40 MINS

SERVES : 5-7

INGREDIENTS

1/2 kg Nalli elumbhu

150 g mutton

30 shallots (small onions)

5 dried red chilies

1 tsp chili powder

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1 & 1/2 cups Water

4-5 tbsp oil

Salt as required

TO GRIND

1 tsp fennel seeds

5-6 dried red chilies

12-15 cloves garlic

3 small pieces of ginger

METHOD

Grind the items under ‘to grind’ column to a fine paste with water.

Heat oil in a pan,add shallots and saute for 2 mins in medium flame.Then add the dried red chilies,nalli elumbu and saute for 2 mins in medium flame.

Add turmeric powder and the ground paste.

Add water and transfer them to a pressure cooker.

Now add coriander powder,cumin powder and red chili powder.

Pressure cook for 3 whistles in high flame and then reduce the flame to low and cook for 10 mins.

Nalli elumbu kulambu is ready to serve now.

Serve them hot with Idly,Dosai or Steamed rice.

TAKE CARE TIPS

If you are adding china garlic then reduce 5-6 cloves garlic.

Adjust the red chilies according to your taste.

Always grind fresh masala for any recipes to enhance the taste and flavour.