Mutton Ezhumbu kulambu

While planning for chukka or peratal for lunch, i just ask the seller to separate flush and bones from the mutton and i don't want to waste the bones. Hence i'll get it separately and use it in either soup or kuzhambu. Let's see how to prepare kuzhambu with only mutton ezhumbu.

Ingredients:

   Mutton Ezhumbu Kulambu                                 
      Cooking Time : 1 hour

• Mutton Ezhumbu - 300gms
• Small Onion - 15
• Tomato - 2
• Ginger garlic paste - 1 tsp
• Curry leaves - a sprig
• Gingelly Oil - 3 tbsp
• Salt to taste

    To Roast & Grind (Spice Masala):

• Red chilly - 6
• Coriander seeds - 2 tsp
• Cumin seeds - 1&1/2 tsp
• Curry leaves - a sprig

    To Grind (Coconut cashew paste):

• Coconut - 3 tbsp
• Cashew nut - 3
• Fennel seeds - 1 tsp

Cooking Instructions:

• Dry roast the ingredients mentioned under roast & grind. Cool it completely and grind to a fine powder.
• Grind coconut, cashew and fennel seeds to smooth paste.
• Heat oil in a cooker. Add onion and curry leaves. saute for 4 mins or until it turns translucent. Add ginger garlic paste and saute till raw smell goes.

• Add tomato and cook for a couple of mins. Add the bones, turmeric powder and salt.

• Add the ground spice powder and cook for 3 to 4 mins. Add coconut paste and give a nice stir. Pressure cook it for 15 whistles (IP - Manual for 25 mins).

• Once pressure releases naturally, transfer it to the bowl and add some chopped coriander leaves. Serve with hot steamed rice.