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Wednesday, April 16, 2008

Chettinad Elumbu Kuzhambu (Chettinad Lamb bone curry)

Mostly in chettinad houses elumbu kuzhambu is preferred more to the boneless mutton curry. I suppose they were calorie conscious from the very old days. Those who want to have the delicious taste of mutton but at the same time worried about its high fat content can definitely have this a try. As only the rib bones and other such bones are used and no coconut or cashews are used, it will be very less in fat content. This kuzhambu is excellent for lactating mothers since it will boost the milk secretion .In the houses where there are are newly delivered mothers, this kuzhambu will be made at least thrice a week. This kuzhambu will be little watery only as there are no thickening agents other than coriander powder. The sweet smell of the lamb bones itself will make the curry mouth watering

Nenju elumbu(Rib bones)-200 gms
Small onion-20
Garlic-10 pods
Ginger garlic paste-1 spoon
Turmeric powder-1/2 teaspoon
Chili powder (kuzhambu milagai thool)-1 table spoon
Coriander powder-2 table spoon

To season
Cinnamon-1 small piece
Fennel seeds-1 teaspoon
Pepper corns-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
While buying itself get the bones cut into very small ones. Chop the onion, garlic and tomatoes. Keep the pressure pan or cooker in the stove. In two teaspoon of oil season the kuzhambu with the items given in ‘to season.’ Now add the onion, garlic and tomatoes chopped one by one and sauté for a while .Add the ginger garlic paste also. When there is no water add the bone pieces (can be semi bony too) and sauté for 5 minutes. You can see lot of water coming out. Now add the turmeric powder, chili powder and the coriander powder. Pour 2 cups of water and mix well. Add the salt needed also. Close the cooker. Wait for a whistle. Now keep the flame in low and cook for ten minutes. Switch off the stove. Let the curry get cooked in the steam inside the cooker for some more time. After the steam settles down open the cooker ,mix well and if the curry is thick add little hot water and boil for few minutes. If desired the kuzhambu can be garnished with coriander leaves.


Dhivya said...

wow!looks so yumm

Cham said...

We make it elumbu kuzhambu too solai, but not chettinadu style. It is really tempting all ur dishes.

Revathi said...

I just found ur blog. I have been searching for a blog dedicated to chettinad foods. Thanks for this blog and please do blog all the traditional chettinadu items !

Revathi said...


Flavours Of Chettinad” compiled by Mrs.Seetha Muthiah- enaku venum. enga kedaikum ??

solai said...

I will find out and mail u Revathi.Thank you for ur compliments.Saw your blogs.Awsome

solai said...

Thank you Cham and Dhivya

Revathi said...

Unga bloga feature panni oru post potirukein - check it out.

Shankari said...

super blog aachi. I am from nellai and we call our grandmom as aachi:) I like your recipes coz it is not fancy cooking , sut simple homecooked food that we crave for. Thanks for such a beautiful blog. Like Revathi asked, can you tell me where you get this book please?

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solai said...

Dear Shankari and Revathi
I understand that both of you live in US.If some of ur relatives can get the book in India,I can get in touch with the author and arrange to send it.Even in our home in Chettinad there are two copies of the book which I can ask my parents to spare with.

Sujatha Raj said...

This is the first visit to your blog. Arrived here while searching for elumbu kulambu recipe.. tried it out today.. we all loved it... my husband relished it so much.. Thanks to you!!!

Rajee said...

I tried it in 200 gms It is very tasty gravy. Can you please tell me how much tbsp of coriander powder to add for 800 gms of mutton? Should I increase 4 tsp for each seasonings?


Solai Chidambaram said...

Yes rajee.Almost,but a teaspoon can be reduced.

Rajee said...

Thanks Ma'am. Can I add 3 tbsp of coriander powder for 800gms of mutton?

Solai Chidambaram said...

Yes Rajee,I think that will be enough.

Skl said...

Hello aunty,
We tried this dish,turned out great,It reminds of the traditional cooking which grandma's generation used to make,very authentic and a wonderful blend of flavours,thank you,