Receta Chettinad Lamb Bone Sambar (Chettinad Elumbu Kuzhambu)

by Praveen Kumar

Chettinad Lamb Bone Sambar (Chettinad Elumbu Kuzhambu) Recipe By Praveen Kumar | Published February 23, 2017 | Mutton and Lamb, Pregnancy and Postnatal | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pinterest A popular sambar from the world of Chettinad cuisine, this lamb bone kuzhambu is delicious and healthy, especially for lactating mothers as it will increase the production of milk for the baby. Serve with hot rice. Ingredients: Mutton Bones – 250 gms Toor Dal – 1/4 cup Potatoes – 3 to 4 (about 100 gms), cubed Brinjal – 4 to 5 (about 100 gms), chopped Drumstick – 1, chopped Sambar Onions (Shallots) – 50 gms, chopped Onion – 1, big, chopped Tomatoes – 2 to 4, chopped Green Chillies – 5, chopped Dry Red Chillies – 4 to 5, broken Cumin Seeds – 1/2 tsp Black Peppercorns – 1/2 tsp Saunf – 1/2 tsp Cinnamon – 1 inch piece Bay Leaf – 1 small Turmeric Powder – 1/2 tsp Sambar Powder – 1 tsp Oil as required Coriander Leaves – few, choppedMethod: 1. Add the bones and toor dal to a pressure cooker. 2. Add turmeric powder, little salt and 2 1/2 to 3 cups of water. 3. Pressure cook until 4 to 5 whistles or until cooked. 4. Heat little oil in a frying pan over medium flame. 5. Add the cumin seeds, saunf, peppercorns, cinnamon, bay leaf, green chillies and dry red chillies. 6. Fry for 30 to 45 seconds. 7. Add the onions and tomatoes. 8. Saute for 2 to 3 minutes. 9. Add the drumsticks, brinjals and potatoes. 10. Cook for another 2 minutes. 11. Add sambar powder and stir well. 12. When the vegetables are cooked, add the lamb bone mixture and mix well. 13. Add salt to taste. 14. Cook for a few minutes. 15. Garnish with coriander leaves. 16. Serve with hot rice.