Mutton Bones Sambhar is one of the authentic and traditional recipe of tamilians. My grandma use to prepare this quite often, mutton bones with dal and sambhar gives a delicious taste and wonderful aroma. This curry goes out well with steamed rice, idli and it is heavenly when accompanied with Dosa.

Mutton bones Sambhar / Yellumbu Sambhar

Ingredients:

• Mutton bones (leg) with little flesh – ¼ kg
• Red lentils or Toor dal – 3 tbsp
• Brinjal – 3 nos
• Big onion – 3 nos
• Tomato -2 nos
• Oil
• Chilli powder – ½ tsp
• Sambhar powder – 1 ½ tsp
• Garlic – 6 to 7 cloves
• Ginger – 1 inch
• Coconut – ¼ cup
• Fennel or Anise – 1 tbsp
• Poppy seeds – 2 tsp
• Mustard – ½ tsp
• Cumin seeds – ½ tsp
• Methi seeds – ½ tsp
• Green chillies – 2 nos
• Curry leaves – a strand

With mustard seeds, methi seeds, cumin seeds, onion, garlic and ginger

With tomatoes

Pressure-cooked red gram/masoor dal and mutton bones

With boiled red gram/masoor dal and mutton bones

With ground coconut paste

Getting cooked

Oil separates and floating on the top

Mutton bones Sambhar / Yellumbu Sambhar

Preparation:

• Pressure cook mutton bones and red lentils together.
• Finely chop onions and tomatoes into small pieces. Chop brinjal to 4 pieces.
• Crush garlic and ginger.
• Grind coconut, anise and poppy seeds together by adding little water.
• Heat oil in a kadai. Put mustard, cumin seeds, methi seeds and curry leaves. Wait till it splatter.
• Now put green chillies, garlic and ginger. Saute till the raw smell goes off.
• Add onion and fry it till it becomes transparent
• Add tomatoes and stir till it turns gravy.
• Add brinjal. Sauté it for 5 mins.
• Put the coconut paster and again stir for about 5 mins, till the raw smell goes off.
• Put sambhar powder, salt, chilli powder and add little water.
• Cover with the lid and wait till it boil.
• When the brinjal is half cooked. Pour the mutton bones and dal along with the water.
• Stir well. Cover with lid. Wait till the oil separates, also stir it every now and then.
• Garnish with coriander leaves.

Serve hot.