clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
maarkandam-soup-nenju-elumbu-soup (5)

Maarkandam Soup, Mutton Nenju Elumbu Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Maarkandam Soup, Mutton Nenju Elumbu Soup Recipe – Mutton rib bones soup. Very lite flavourful broth. Excellent remedy for cold and flu. மார்க்கண்டம் சூப் – நெஞ்சு எலும்பு சூப்.

  • Total Time: 1 hour 15 mins
  • Yield: 4 servings 1x



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


  1. Boil the mutton rib bones with salt and water for 30 minutes in a pressure cooker on a medium flame.
  2. 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.
  3. Add in the diced onion and the tomato. Also add in the peeled ginger and the garlic.
  4. Add in the salt and turmeric and saute everything for a minute.
  5. Add in the fresh shredded coconut and the poppy seeds. Saute for a minute more. Remove off from heat and set aside to cool.
  6. Once the mixture is cool, grind to a paste along with a cup of water in a heavy duty mixie. Set aside.
  7. 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.
  8. 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.
  9. Open the cooker and add in the curry leaves and coriander leaves.
  10. Maarkandam soup is ready.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Soup
  • Cuisine: Tamilnadu
Scroll to Top