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Sunday, October 31, 2010

Nenju Elumbu Soup or Maarkandam soup ( Lamb Rib bone soup)


When we were young On Sunday’s at 11 in the morning either we will have aattu managai , eeral soup or this nenju elumbu soup. Now all have become calorie conscious and don’t want to go to the mutton shop itself. But the medicinal value of these soups can never be replaced by any other food.
Nenjelumbu soup does not contain much fat and those who access a mutton shop to get this can can surely give this soup a try. The soup is very good when we are suffering from cold or recovering from any illness. The soup alone can be taken in a bowl and be given to kids right from the 18 month old baby.
All at home are suffering from cold due to change of climate. So I thought of making this soup. I always prefer this to chicken soup as I feel that chicken soup if taken in large quantity leads to dry cough . For the bad cold we are having, the soup was really heavenly. After taking the soup there was a great relief. So I immediately thought of sharing the recipe with my readers

Ingredients
Nenju elumbu -200gms (If not available lamb bones can be replaced)
Small onion-10 or big onion (medium size-1 )
Small tomato -1
Rice washed water-2 cups (optional) For grinding
Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Dhania or dry Malli -1 ½ teaspoon
Red chili -1
Procedure
Before cooking the rice for the day, wash it and soak for 5 minutes. Drain the water and keep ready. Put the nenjelumbu, onion ,tomato and very little salt along with a teaspoon of turmeric powder in the cooker. Add the rice washed water also and cook for 10 minutes . Grind the items to be grinded in the small jar. Once the pressure goes open the cooker and add the grinded powder and allow the soup to boil for 5 minutes. There should be 4 cups of soup for this quantity ofnenjuelumbu. Dont add too much or too little water. If soup is less, water can be added and check for the correct hotness and salt. While cooking this checking is very important. If you want the soup to be little more hot, add little more milagu jeeraga powder. I hope all will have this pepper jeera powder stock at home to be used for omelet or rasam. Salt also can be added according to taste. After 5 to 6 minutes switch off the stove. Serve the soup hot. Garnish with coriander leaves while serving.

9 comments:

Cham said...

My mom does little different (only dhania is used) very light but can be eaten with rice only, she adds brinjal too. This soup is sure great for cold season. Ur version sounds too good :)

Karthik said...

What is the significance of using rice washed water???

Solai Chidambaram said...

Karthik,This is a good doubt.I too in the beginning used to think so.It is actually used to get thickness and some flavour.

Betsy said...

Hello Solai aunty

I made ur soup today and it tasted luvely.thanks for the wonderful recipe.please do post more recipes for indian soups

Betsy

Skl said...

Hello aunty,
Great soup for cold,it tastes great too,it's loved by everyone,thank you for posting the recipe,I remember my grandma used to have this soup every time she would be sick,and she would recover fast,it's very nutritious too,
Thank you,skl

Cynthia emmanuel said...

What is Nenju elumbu called in the US? What do I ask for in the meat store?

Annie Jeffri said...

Aunty its a wonderful recipe.. very tasty and flavoursome.. Im al set to try most of your recipes :)

Lekha said...

Hi aunty can u post attukal soup that is given for mom's after delivery

Aj_Pn said...

Awesome soup Ma'am.. Thank youfor the recipe..