Mutton Elumbu Rasam Recipe

Cooking Directions

• STEP 1.In a pressure cooker, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add mutton bones, turmeric powder, red chili powder, and salt.
• STEP 5.Cook for a few minutes until the mutton bones are browned.
• STEP 6.Add tamarind pulp, chopped tomatoes, and water to the pressure cooker.
• STEP 7.Pressure cook for about 20-25 minutes or until the mutton is tender.
• STEP 8.Once cooked, remove the mutton bones and shred the meat.
• STEP 9.Return the shredded meat to the rasam and simmer for a few more minutes.
• STEP 10.Serve hot with steamed rice or as a soup.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• For a thicker consistency, simmer the rasam for a longer time.
• Garnish with fresh coriander leaves for added freshness.

Storage and Serving

• Store any leftovers in the refrigerator for up to 3 days.
• Reheat in a saucepan or microwave until heated through.
• Serve hot with steamed rice or as a soup.