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 (leg) with little flesh – ¼ kg
- Red lentils or Toor dal – 3 tbsp
- Brinjal – 3 nos
- Big onion – 3 nos
- Tomato -2 nos
- 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
- 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.