Nalli Elumbu Kuzhambu

                    Using of Shallot for any of the Authentic / traditional recipe will yield a great taste to that recipe, Most of the tamilians, specially south side always use gingelly oil and shallots for any traditional that too  particularly non veg recipe.


Mutton (Bone marrow) - 250 gms
Shallot - 100 gms
Ginger garlic paste - 3 tsp
Bay leaves - 1
Cardamon - 1
Cinnamon  - 1
Aniseed - 1
Coriander powder - 3 tsp
Chilly powder - 1 & 1/2 tsp
Turmeric - less than 1/4 tsp
Curry leaves - few
salt to taste
Gingelly oil - 1 tbsp

Grinding:
Coconut - 1/4 cup
Fennel seed - 1 tsp
Poppy Seed - 1 tsp

Soak poppy seed in a hot water for 15 minutes and grind it along with coconut and fennel seeds.
Wash and Pressure cook bone marrow upto 3 to 4 whistle along with required salt and turmeric.

Peel shallots, wash it and chop it finely.

Heat a heavy bottom Wok and and temper Cardamon, Cinnamon, bayleaves, curry leaves, Aniseeds in Oil.

Add Ginger garlic paste, Saute well.

Add Shallots and sauté well until it turns golden brown

Now add the chilly and coriander powder and cook until the raw smell goes.

Add The cooked bone marrows along with water in it.

Allow to boil well.

Add the grinded paste and salt if required (We have already added salt while cooking bone marrow).

Allow to cook in heat for 5 more minutes or until the sauce attain its desire consistency.

Serve it with Rice, Roti, Idly or Dosai.

 

I am happy to send this to TST :)