Nenju Elumbu Soup or Maarkandam soup ( Lamb Rib bone soup)

Ingredients


Nenju elumbu -200gms (If not available lamb bones can be replaced)
Small onion-10 or big onion (medium size-1 )
Small tomato -1
Rice washed water-2 cups (optional)

For grinding

Pepper corns-1 teaspoon
Small jeera -1 teaspoon
Dhania or dry Malli -1 ½ teaspoon
Red chili -1

Procedure

Before cooking the rice for the day, wash it and soak for 5 minutes. Drain the water and keep ready.
Put the nenjelumbu, onion ,tomato and very little salt along with a teaspoon of turmeric powder in the cooker. Add the rice washed water also and cook for 10 minutes .
Grind the items to be ground in the small jar.
Once the pressure goes open the cooker and add the ground powder and allow the soup to boil for 5 minutes.
There should be 4 cups of soup for this quantity ofnenjuelumbu. Dont add too much or too little water. If soup is less, water can be added and check for the correct hotness and salt. While cooking this checking is very important.
If you want the soup to be little more hot, add little more milagu jeeraga powder.
Salt also can be added according to taste. After 5 to 6 minutes switch off the stove.
Serve the soup hot. Garnish with coriander leaves while serving.