Ingredients
Scale
For the mutton broth
- 250 grams Mutton rib bones (nenju elumbu)
- 1/2 teaspoon salt
- 1.5 liter water
For the Masala
- 1 cardamom
- 1 clove
- 1/2 inch piece cinnamon
- A big pinch of kal pasi
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon white poppy seeds (khus khus – Gasa Gasa)
- 1/4 cup fresh shredded coconut
- 1 onion, diced
- 1 tomato, diced
- 6 cloves garlic
- 1/2 inch ginger, peeled
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 cup water to grind the masala
Other Ingredients
- 2 sprigs curry leaves
- 1 sprig coriander leaves
Instructions
- Boil the mutton rib bones with salt and water for 30 minutes in a pressure cooker on a medium flame.
- Heat ghee in a pan and add in all the spices (cardamon, cinnamon, kalpasi, clove, black pepper, cumin and fennel). Roast all the ingredients on a low flame for 3-4 minutes.
- Add in the diced onion and the tomato. Also add in the peeled ginger and the garlic.
- Add in the salt and turmeric and saute everything for a minute.
- Add in the fresh shredded coconut and the poppy seeds. Saute for a minute more. Remove off from heat and set aside to cool.
- Once the mixture is cool, grind to a paste along with a cup of water in a heavy duty mixie. Set aside.
- Add the ground masala to the broth that is sitting in the cooker. If the soup is thick at this stage, add more water as necessary.
- Cover the cooker and cook for 15 minutes on a medium flame. Ignore the number of whistles. After 15 minutes, switch off the flame and wait for the pressure from the cooker to settle naturally.
- Open the cooker and add in the curry leaves and coriander leaves.
- Maarkandam soup is ready.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Tamilnadu