Mutton elumbu (bone) thalicha is one of the most popular side dish prepared in taminadu for biriyani. It is a blend of mutton bone and dhal cooked to perfection and mildly seasoned.
Toor dhal: 1/2 cup
Mutton bone: 100 gms
Onion: 1 medium (chopped)
Tomato: 1 medium (chopped)
Potato: 3 small
Brinjal: 3 small
Raw mango: 1 small (optional)
Tamarind: 1/4 size of small lemon
Green chili: 4
Garlic cloves: 3
Chili powder: 1 tbsp
Turmeric powder: 1/2 tsp
Coriander leaves/Cilantro leaves: 1 cup (finely chopped)
Cooking oil: 2 tbsp
Salt: to taste
mustard seeds: 1 tsp
cumin seeds (jeera): 1 tsp
fenugreek seeds: 1/4 tsp
Curry leaves: 1 sprig
Step 1: Soak the tamarind in water for 30 mins. Mash the soaked tamarind in water and then extract the water and set aside.
Step 2: Add the mutton bones, toor dhal, 2 green chili, 1/4 tbsp chili powder, turmeric powder, salt, a few drops of oil in a pressure cooker. Crush the garlic and add it to the above items. Add 1 cup of water and pressure cook (4 whilstles and simmer for 30 mins). Allow the pressure to cool.
Step 3: Heat oil in a pan and splutter the mustard seeds. While the seeds have started spluttering, add the cumin seeds and allow them to splutter as well. Add the fenugreek seeds, curry leaves and green chili and saute for a second. Do not allow the fenugreek to brown too much (else it will turn bitter). Then immediately add the onion and saute until translucent.
Step 4: Add the tomatoes, turmeric powder and saute for a few seconds. Cover and cook (sauteing occasionally) until the tomatoes have cooked well and the onion and tomatoes have blend well.
Step 5: Add the potatoes and saute for a few minutes. Add salt and 1 cup water. Cover and cook until the potatoes are half cooked. Then add the brinjal and saute again for a few minutes until the brinjal’s skin starts to change color. Now add 1/4 tbsp chili powder, tamarind extract and water and bring to a boil. At this stage you may add the raw mangoes (optional). Cover and cook until the vegetables are well cooked.
Step 6: Add the pressure cooked mutton and toor dhal mixture. Stir well and bring to a boil. You may add a little water to achieve the desired consistency. Check for salt and garnish with finely chopped coriander leaves.
Step 7: Serve hot as a side dish for biriyani, dosa or idli.