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.
For the spice powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 dried red chillies
Cooking the mutton stock
- 250 grams mutton bones
- 4 cups water
- 1/2 teaspoon salt
- 1/2 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
- 1/2 teapsoon salt
- 2 sprigs coriander leaves
- 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.
- 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. Cook the tomatoes till its soft and cooked down.
- Add in the spiced powder and saute for a few seconds.
- 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.
- Category: soup
- Cuisine: Tamilnadu