Sunday, August 11, 2013

Elumbu Sambar/ Nenju Elumbu Kuzhambu (Bone Gravy)

Elumbu Sambar or Elumbu Kuzhambu with mutton chukka is a signature dish of our family and loved by everyone . My brothers are crazy for this combo . This combo works out really well for Sunday’s lunch, today being Sunday,  I made elumbu sambar using nenju elumbu with Chettinad Kari Varuval (Mutton Fry). I want to post this recipe immediately so that next Sunday, you may try it out,  enjoy and realize that what  I am telling is absolutely true.
Most of the people, now a days, don’t prefer mutton because of its fat content. Doctors also advice us to go in for lean meat. In my opinion, elders can have in limited quantities once in a while but growing children should be given mutton regularly instead of chicken. Mutton provides good quality protein, rich in iron and other nutrients essential for growing children. Let us see how we can make Elumbu Sambar.

  • Rib bone (Nenju elumbu) & Nalli -1/4 Kg.
  • Drumstick – 1 No. (cut into pieces)
  • Toor dhal -50 gm
  • Onion (finely chopped) – 1 No. (medium size)
  • Ginger garlic paste – 1 Tbsp               
  • Tomato (finely chopped) – 2 Nos. (medium size)      
  • Red chilli powder – 2 tsp
  • Coriander powder – 4 tsp
  • Turmeric powder – 1 tsp
  • Tamarind  juice – 2tbsp
  • Salt as required.
To grind:
  • Coconut – 2 tbsp
  • Khus khus- 1 tsp
  • Pepper – 1 tsp
  • Jeera -  1 tsp

For seasoning:
  • Bay leaf – 1 No.
  • Cinnamon – 1” piece
  • Kal paasi  - 1 piece
  • Fennel seeds – 1 tsp
  • Red chilli – 2 Nos.
  • Curry leaves – few
  • Oil – 2 tbsp                                                                              
            After washing the bone thoroughly in water, put the bone in a pressure cooker along with washed toor dhal, turmeric powder, salt , 2 cups of water and cook for 3 whistles and simmer for 5 minutes. Now place the flat bottomed kadai, pour oil, season with bay leaf, cinnamon, kal paasi, fennel seeds, red chillies  and curry leaves. Then add onion and sauté till it turns to a golden colour, add ginger-garlic paste , sauté till the raw smell goes off, then add tomato, cook till the tomatoes get mashed well. Now transfer the contents from the pressure cooker , add red chilli powder and coriander powder, drumstick pieces and required salt, mix well and add water if required. Bring it to boil, then add tamarind extract. After it boils, add coconut paste. Bring it to one more boil and switch off. This is an excellent accompaniment for hot steamed rice, soft idly, dosa, parotta and chappathi.
  1. Keep in mind while adding salt in the sambar, that we have already added salt while pressure cooking the bone. So add salt accordingly.
  2. Those who don’t like to add coconut can exclude the coconut paste part in the recipe.
  3. The consistency will neither too thick nor too watery. It will be in medium consistency, so water should be added accordingly.
Tags: Elumbu Kuzhambu, Chettinad Bone Gravy, Chettinattu Elumbu Sambar, chettinad elumbu kuzhambu, chettinad lamb bone curry, Chettinad nenjelumbu kuzhambu, Markandam Kuzhambu, Nenju elumbu kuzhambu, Lamb chest rib bone curry, Nenju elumbu gravy


  1. since i'm your bro, Already tasted many of your rare authentic chettinad receipes. waiting for this ..... now you explained in a very clear manner. i appreciate your efforts & time . A good taster really enjoy this... try this out....