Mutton Elumbu Rasam, Mutton Bone Soup Recipe

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion. மட்டன் எலும்பு ரசம்

Mutton rasam is a very simple and very comforting recipe served when someone in the family is down with cold or a nasal congestion. Its usually served as a soup or mixed with rice and served as rasam rice. The natural antihistamine in the kitchen!

Here is how to do it.

Prep Work
For this recipe, we need to make a spice powder. This spice powder is the main ingredient that flavors the mutton rasam. We will be dry roasting all the ingredients and the grind it to a powder. Take a pan and add in all the ingredients listed under spice powder. Dry roast all the ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker.

Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam
Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.

Add in the tomatoes and the salt. Remember that we already cooked the mutton bones with salt. So be cautious not to over salt the rasam.

Cook the tomatoes till its soft and cooked down. Add in the spice powder and saute for a few seconds. Do not saute for a long time after adding the spice powder. The spice powder may burn.

Add in the cooked mutton along with the water.

Simmer for five minutes. Add in the coriander leaves and remove from heat.

Serve the rasam as a first course as soup or as a main course mixed with rice.

Mutton Elumbu Rasam, Mutton Bone Soup Recipe

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion.

Author: Kannamma - Suguna Vinodh

Recipe type: soup

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

For the spice powder

• ½ teaspoon black pepper
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 2 dried red chillies

Cooking the mutton stock

• 250 grams mutton bones
• 4 cups water
• ½ teaspoon salt
• ½ teaspoon turmeric powder

For tempering the rasam

• 2 teaspoon Indian sesame oil (gingely oil)
• 5 cloves garlic, chopped
• 10 small onions (shallots), chopped
• 2 sprigs curry leaves
• 1 country tomato
• ½ teapsoon salt
• 2 sprigs coriander leaves

Instructions

Prep work

1. Dry roast all the ingredients on a low flame for 3-4 minutes. Set aside to cool. Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam

1. Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.
2. Add in the tomatoes and the salt. Cook the tomatoes till its soft and cooked down.
3. Add in the spiced powder and saute for a few seconds.
4. Add in the cooked mutton along with the water.
5. Simmer for five minutes. Add in the coriander leaves and remove from heat.
6. Serve the rasam as a first course as soup or as a main course mixed with rice.

3.5.3251

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