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A traditional Chettinad soup made from tender mutton ribs, slow-cooked with aromatic spices. This peppery, flavorful broth is both comforting and restorative, perfect for a chilly day or as a nourishing start to a meal.
For 4 servings
Prepare the Chettinad Spice Paste
Sauté the Aromatics
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A traditional Chettinad soup made from tender mutton ribs, slow-cooked with aromatic spices. This peppery, flavorful broth is both comforting and restorative, perfect for a chilly day or as a nourishing start to a meal.
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 477.83 calories per serving with 23.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Mutton
Pressure Cook the Soup
Garnish and Serve
After sautéing the mutton and spices (Step 3), transfer everything to a slow cooker. Add water and cook on low for 6-8 hours or on high for 3-4 hours until the mutton is tender.
For extra nutrition, add diced carrots, potatoes, or a few pieces of drumstick along with the water before pressure cooking.
Increase the amount of black peppercorns and green chilies. You can also add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
To make the soup slightly thicker, you can mash a few pieces of the cooked mutton or blend a small portion of the soup (without bones) and stir it back in.
Mutton ribs are an excellent source of high-quality protein for muscle maintenance and repair. The bones release collagen during cooking, which supports joint, skin, and bone health.
The Chettinad spice blend, particularly black pepper, turmeric, ginger, and garlic, is packed with antioxidants and anti-inflammatory compounds that help strengthen the immune system.
The warm, peppery broth is a traditional South Indian remedy for colds, coughs, and fevers. It helps clear nasal congestion, soothe a sore throat, and provide essential nutrients for recovery.
Mutton is a rich source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
One serving of Mutton Nenju Elumbu Soup contains approximately 420-450 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the mutton ribs.
Yes, it is considered very healthy in South Indian culture. It's rich in protein and collagen from the bones, which is good for joint health. The spices like turmeric, ginger, and black pepper have anti-inflammatory and immunity-boosting properties, making it a popular remedy for colds and coughs.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then reduce the heat to a simmer, cover, and cook for 1.5 to 2 hours, or until the mutton is completely tender.
This soup is often served as a standalone appetizer. It also pairs wonderfully with steamed rice, idiyappam (string hoppers), or crusty bread for dipping.
Yes, while ribs are traditional for their flavor and gelatin, you can also use mutton shoulder or leg pieces with bones. You may need to adjust the cooking time slightly depending on the cut.
Yes, the soup stores well. Let it cool completely, then refrigerate in an airtight container for up to 3 days. The flavor often deepens overnight. Reheat gently on the stovetop before serving.