Nalli Elumbu Masala, Mutton Nalli Recipe

Recipe for spicy mutton nalli curry. Mutton bones – bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta, appam and idli.

Mutton nalli is very spicy and flavorful. Once cooked, the bone marrow is squeezed out and served along with the curry. The curry cooked with bones is very rich and tasty. I can never forget the scene where Tamil actor Rajkiran eats mutton nalli with gusto in “En raasavin manasile”. Here is how to do Nalli Masala. Its a delicacy and bone marrow is very flavorful and high in fat. Its really good for boosting immunity.

For the Masala
Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.

Once the seeds are golden, add in the poppy seeds. If you do not get poppy seeds in the place where you live, you can just omit it.

Add in the small onions (Indian shallots) and garlic. Saute for around five minutes. The onions should be well sauteed or the curry will be bitter. Add in extra oil while sauteing if need be.

Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.

Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water.

Make sure that the mixture is ground to a very fine paste. Set aside.
Nalli Masala
Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Curry leaves adds a very nice flavour and aroma to the dish. Add lots of curry leaves. Saute for a couple of minutes.

Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
Note: If you want a really spicy Nalli, add a little red chilli powder at this stage.

Add in the mutton bones to the pan and mix well to combine.

Add in the ground paste and two cups of water.

Cover the pressure pan and cook on a low flame for 20-25 minutes. Ignore the number of whistles. Cook on a low flame for the said time. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.
Note: I have used a five liter cooker for the recipe today. Cooking on a low flame for a long time brings in the taste of the broth in the curry and makes it very flavorful.

Open the cooker and mix well. The nalli should be cooked well and the gravy should be thick. If its not thick simmer for 10 minutes more to thicken the gravy.

Remove from heat and add in juice of a lemon and mix well.

Serve hot with parotta, appam and idli.

4.0 from 2 reviews

Nalli Elumbu Masala, Mutton Nalli Recipe

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Recipe for spicy mutton nalli curry. Mutton bones - bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta, appam and idli.

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala

• 2 teaspoon gingely oil (Indian sesame oil)
• a small piece of cinnamon
• 2 cloves
• 1 cardamom
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorn
• 1 teaspoon cumin seeds
• 6-7 dry red chillies
• 1 tablespoon white poppy seeds
• 15 small onions (Indian shallots)
• 7 cloves of garlic
• ⅓ cup fresh shredded coconut

For cooking Nalli Gravy

• 2 teaspoon gingely oil
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 1 onion, chopped fine
• 3 sprigs curry leaves
• 2 tomatoes, chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 500 grams mutton bones
• Juice of one lemon

Instructions

For the Masala

1. Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
2. Once the seeds are golden, add in the poppy seeds.
3. Add in the small onions and garlic. Saute for around five minutes.
4. Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
5. Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.

For cooking Nalli Gravy

1. Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.
2. Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
3. Add in the mutton bones to the pan and mix well to combine.
4. Add in the ground paste and two cups of water.
5. Cover the pressure pan and cook on a low flame for 20-25 minutes.
6. Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.

3.5.3226

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