Murungakai Elumbu Kulambu

Ingredients

• Mutton bones - 250 gm
• Drum stick - 1
• Small onions - 1 cup
• Tomato - 1
• Green chillies - 4 to 5
• Chilli powder - 2 tsp
• Coriander powder - 3 tsp
• Turmeric powder 1 tsp
• Tamarind juice - 3 tbsp
• Salt to taste.
• Split urudh dhal - 1 tsp
• Fenugreek seeds - 1 tsp
• Red chillies - 3
• Curry leaves - 3 strings
• Oil - 3 tbsp

Method

Clean and wash the bone pieces, cut the drumstick in 2 " pieces.
Peel and halve the small onions. chop the tomatoes.
Heat oil in a pan add the seasonings and curry leaves. Saute the onion and add tomato. once it is well cooked add the washed bone bieces and saute well. Add chilli powder, coriander powder and turmeric powder.
When the bone becomes tender add a glass of water and the drumstick pieces. Close with a lid and cook till the bones are well cooked.
Add tamarind juice and salt and let it boil well.
Serve with rice.

Note: Adding drumstick gives this kulambu a strong flavor. this is a thin gravy and does not take coconut at all. Add the tamarind and salt only after making sure that the bones are cooked and are soft.

Mutton Elumbu Soup

Ingredients:

• Mutton elumbu - 1/4 kg
• Onion - 1
• Tomato - 1
• Green chillies - 2
• Turmeric powder - 2 tsp
• Oil - 2 tb sp
• Split urudh dhal - 1 tsp
• Pepper - 1 tsp
• Fenugreek - 1 tsp
• Somph - 1 tsp
• Bay leaf - 1
• Salt to taste
• Curry leaf

Method:

Heat oil fry split urudh dhal, somph, fenugreek seed, pepper, bay leaf and curry leaf. saute sliced onion, tomato and slit chillies. Once cooked add the bones pieces and saute well. Add turmeric powder. Pour two glass of water and close and cook well till the bones get softer. now add salt and garnish with coriander leaves.

Mutton Kuzhambu Chettinad Style

Ingredients:

• Mutton - 1/2 kg
• Small onions - 1/2 cup
• Garlic - 6 to 10 pods
• Tomato - 1
• Tamarind - a small ball
• Salt to taste
• Red Chilli powder - 1 tbsp
• Coriander powder - 2 tsp

Seasonings

• Oil - 2 tb sp
• Bay leaf - 1
• Cinnamon stick - 1" piece
• Pepper - 1 tsp
• Fenugreek - 1 tsp
• Split urudh dhal - 1 tsp
• Red chillies - 4 to 6
• Asafoetida - 1/2 tsp
• Curry leaves 

To grind

• Coconut - 2 tbsp
• Fennel seeds - 2 tsp
• Kasa Kasa - 1 tsp

Method:

In a thick pressure cooker heat oil and add all the ingredients under seasonings. Add the small onion and garlic and sauté well. add the washed mutton pieces close and cook for two minutes. Add a glass of water chilli powder and coriander powder and cook till tender. Can also keep for two to three whistle. Check the meat when it is three fourth cooked add salt and cook till soft.
Add the chopped tomatoes and tamarind juice and cook well.
When it is completely done and the ground coconut paste.

Note: In the chettinad style the kuzhambu will not be much thick with lots of coconut just a flavor, you can also add more coconut or even few cashew nuts while grinding the paste.
You can also do the same with out coconut and by adding a spoon more of coriander powder for thickness.
When tomato or tamarind is added early the sourness will not let the meat cook. so add them after the meat is well cooked and soft. If the meat is tender you van even use a thick bottomed vessel and need not pressure cook.