Mutton (Lamb) Bones Sambhar / Elumbu sambhar recipe / How to make non veg sambar recipes


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

Mutton bones Sambhar / Yellumbu Sambhar


  • 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


  • 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.




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