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mutton-elumbu-kuzhambu-mutton-bone-soup-recipe-13 (2)

Mutton Elumbu Kuzhambu, Mutton Bone Soup made in Instant Pot

Recipe for Mutton Elumbu Kuzhambu. Mutton bone soup. This kuzhambu is best served with idli and dosa. Recipe with step by step pictures.

  • Total Time: 1h10m
  • Yield: 6 servings 1x



For the masala paste for elumbu kuzhambu

2 teaspoon Indian sesame oil
1 teaspoon fennel seeds
1.5 teaspoon coriander seeds
1 teaspoon black pepper
1 teaspoon cumin seeds
1/2 inch piece cinnamon, cassia
1 cardamom
a small piece star anise
3 cloves
1 tablespoon chana dal

1/2 inch piece ginger
2 pods garlic cloves
8 Indian shallots
2 Tomatoes, roughly chopped (preferably country tomatoes)
10 green chillies (adjust as per your taste)
1/2 cup fresh shredded coconut
1 cup water to grind

Other Ingredients for elumbu kuzhambu

1 teaspoon Indian sesame oil
1 teaspoon fennel seeds
3 sprigs curry leaves
1/4 cup onions, sliced
1 tomato, roughly chopped
1.5 teaspoon salt
1 teaspoon sugar
1/2 cup mint leaves, chopped
1 teaspoon turmeric powder
500 grams mutton bone
1 liter water
1 lime, juiced
1/2 cup thick coconut milk (optional)


Take a heavy pan and add in a teaspoon of oil. Add in all the dry spices and roast on a low flame till golden. Remove from heat and set aside on a plate to cool. In the same pan add in a teaspoon of oil and add in the rest of the ingredients except coconut. Sauté till the onions and tomatoes are soft. Add in the coconut and saute for a few seconds. Remove from heat and set aside to cool. Add in all the sautéed ingredients including the roasted spices to the mixie. Add in a cup of water (250 ml) and grind to a smooth paste. Set aside.

Switch on the Instant pot. Set the Instant pot on sauté mode. Add in a teaspoon of oil. Add in the fennel seeds and curry leaves. Be generous with the curry leaves. They add a nice aroma to the curry. Let the fennel seeds become aromatic. Add in the sliced onions. Sauté for a minute. Add in the tomatoes and the salt. Add in a teaspoon of sugar to balance the taste. Saute for a couple of minutes. Add in the ground paste. Add in one liter of water. Add in the mint leaves. Add in turmeric powder. Add in the mutton bones.

Cancel the saute mode on the the instant pot. Select pressure cook mode. Set the timer to 60 minutes. Cook on high pressure for one hour. Manually release the pressure after the said time or wait for the pressure to settle. Both the methods work fine.

Finally add add in the juice of one lime. If you have guests at home, also add in half a cup of thick coconut milk. This will make the curry very rich and more tasty. Fantastic elumbu kuzhambu is ready. Serve with idli or thick dosai.


I have used about 10 long green chillies for making the curry. The long green chillies are not very spicy. If you want a mild curry, use only 4-5 chillies. Also try to use country tomatoes (naatu thakkali) for this recipe.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 60m

Keywords: mutton elumbu kuzhambu