MULLU MURUNGAI KULAMBU

Mullu murungai kulambu is a traditional recipe made with mutton bones and drumstick. It is a postpartum recipe. Mutton bones are a great source of calcium and iron, which helps to strengthen the pelvic bone after childbirth. The drumstick helps to increase the supply of breast milk.

Kulambu is a traditional food of Tamilnadu. It is made at least once or twice a week. There are so many different types of kulambu. Kulambu is usually served with rice, but it can also be had with any South Indian breakfast.

Traditionally, kulambu is made with a spice mix(kulambu powder), that is commonly prepared in any Tamil household. Tamarind puree and kulambu powder are the basic ingredients to make kulambu.

*Kulambu powder can be substituted with chilly powder and coriander powder in the ratio of 1:1.

ABOUT THE RECIPE:

Mullu murungai kulambu has been in our family menu for more than 150 years. I’ve made this recipe in a traditional method using homemade kulambu powder. Mutton bones are most preferred for this recipe. This recipe is not just for lactating mothers. It is suitable for all age groups.

INGREDIENTS FOR MULLU MURUNGAI KULAMBU:

• MUTTON BONES – 250 GMS
• DRUMSTICK – 1 NO.
• ONION (MEDIUM SIZE) – 2 NOS.
• TOMATO (MEDIUM SIZE) – 2 NOS.
• GINGER GARLIC PASTE – 1 TBSP
• KULAMBU POWDER – 3 TBSP
• THALIPPU VADAGAM – 1 TBSP
• TAMARIND – 1 LARGE LEMON SIZE
• SALT – AS REQUIRED
• OIL – 1 TSP
• CURRY LEAVES – FOR GARNISHING

PREPARATION OF INGREDIENTS:

• Soak 1 lemon size tamarind in water for 30 minutes.

• Add the cleaned and washed mutton bones to a pressure cooker along with a tablespoon of ginger garlic paste.

• Add 1 cup of water to the mutton and, pressure cook it for 7 to 8 whistles.

• After 7 to 8 whistles, turn off the flame. Once the pressure is released completely, open the pressure cooker. Mutton is ready.

• After 30 minutes, squeeze the tamarind and extract the puree.

• Add 3 tbsp of kulambu powder and salt to the tamarind puree.

• Mix them really well without any lumps.

HOW TO MAKE MULLU MURUNGAI KULAMBU:

• In a cooking pot, add the chopped onions, tomatoes, drumstick and cooked mutton.

• Add around 500ml of water to it. All the ingredients has to be submerged in water. Also add the water from the pressure cooker(mutton stock).

• Turn on the flame. Let it boil. The vegetables has to be cooked completely.

• Once the vegetables are cooked completely, add the tamarind mixture to it.

• Meanwhile, heat a tadka pan, and add a teaspoon of oil to it. Once the oil is heated, add a tablespoon of vadagam to it, and let it fry.

• Once it is fried, add it to the kulambu.

• Cover the pot and on medium-low flame, let it cook for 20 – 25 minutes.
• After 20 – 25 minutes, open the lid. It has to slightly thicker than the watery consistency. If it is still watery, turn the flame to high, and cook it for another 5 minutes.

• Once it gets to the perfect consistency, garnish it with curry leaves, and turn off the flame.

YUMMY AND DELICIOUS MULLU MURUNGAI KULAMBU IS READY.

SERVE IT WITH HOT STEAMED RICE OR ANY SOUTH INDIAN BREAKFAST.

I PAIRED IT WITH HOT STEAMED RICE, AND ALSO WITH MUTTON MASALA AS A SIDE.

VARIATIONS:

• Kulambu powder can be replaced with chilly powder and coriander powder in the ratio of 1:1.
• Vadagam can be replace with 1/2 teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds.
• The amount of kulambu powder added can be adjusted according to your taste.
• Onions and tomatoes can be chopped randomly.

MULLU MURUNGAI KULAMBU

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

150

kcal

Mullu murungai kulambu is a traditional recipe made with mutton bones and drumstick. It is a postpartum recipe. Mutton bones are a great source of calcium and iron, which helps to strengthen the pelvic bone after childbirth. The drumstick helps to increase the supply of breast milk.
Kulambu is a traditional food of Tamilnadu. It is made at least once or twice a week. There are so many different types of kulambu. Kulambu is usually served with rice, but it can also be had with any South Indian breakfast.

Ingredients

• MUTTON BONES – 250 GMS

• DRUMSTICK – 1 NO.

• ONION (MEDIUM SIZE) – 2 NOS.

• TOMATO (MEDIUM SIZE) – 2 NOS.

• GINGER GARLIC PASTE – 1 TBSP

• KULAMBU POWDER – 3 TBSP

• TAMARIND – 1 LEMON SIZE

• VADAGAM – 1 TBSP

• SALT – AS REQUIRED

• OIL – 1 TSP

• CURRY LEAVES – FOR GARNISHING

Directions

• Soak 1 lemon size tamarind in water for 30 minutes.
• Add the cleaned and washed mutton bones to a pressure cooker along with a tablespoon of ginger garlic paste.
• Add 1 cup of water to the mutton and, pressure cook it for 7 to 8 whistles.
• After 7 to 8 whistles, turn off the flame. Once the pressure is released completely, open the pressure cooker. Mutton is ready.
• After 30 minutes, squeeze the tamarind and extract the puree.
• Add 3 tbsp of kulambu powder and salt to the tamarind puree.
• Mix them really well without any lumps.
• In a cooking pot, add the chopped onions, tomatoes, drumstick and cooked mutton.
• Add around 500ml of water to it. All the ingredients has to be submerged in water. Also add the water from the pressure cooker(mutton stock).
• Turn on the flame. Let it boil. The vegetables has to be cooked completely.
• Once the vegetables are cooked completely, add the tamarind mixture to it.
• Meanwhile, heat a tadka pan, and add a teaspoon of oil to it. Once the oil is heated, add a tablespoon of vadagam to it, and let it fry.
• Once it is fried, add it to the kulambu.
• Cover the pot and on medium-low flame, let it cook for 20 – 25 minutes.
• After 20 – 25 minutes, open the lid. It has to slightly thicker than the watery consistency. If it is still watery, turn the flame to high, and cook it for another 5 minutes.
• Once it gets to the perfect consistency, garnish it with curry leaves, and turn off the flame.
• YUMMY AND DELICIOUS MULLU MURUNGAI KULAMBU IS READY.

Notes

• VARIATIONS:
  Kulambu powder can be replaced with chilly powder and coriander powder in the ratio of 1:1.
  Vadagam can be replace with 1/2 teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds.
  The amount of kulambu powder added can be adjusted according to your taste.
  Onions and tomatoes can be chopped randomly.