MUTTON BONE MARROW | Chettinad Mutton Bone Marrow Cooking and Eating in Village | Mutton Recipes

We're going to fall down. Chettinad, Nalli Elambu. We're going to cook well. We're going to have a blast. Today, we're going to have a party. Everyone, come. All this, welcomes you. If you take it and roll it, it should go under your throat. Cut it like that. It shouldn't go under my throat. It should go inside my stomach. We're not going to leave a single gooseberry. 800 kilos. We're going to start with turmeric. Nalli Elambu. Boiling water. Turmeric powder. Rock salt. Two people are cooking for me. I'm going to grind the green chillies. I don't need anything else. Lift the oil. I'm lifting you. Lift the sesame oil. The oil is clean. Sesame oil. Fennel seeds. Coriander and mint leaves. Small onions. Big onions. Green chillies. Ginger and garlic. Tomatoes. Green chillies. Cumin seeds. Coriander seeds. Boiled water. Rock salt. Boiled Nalli Elambu. It's very long. It's very tasty. We make mutton curry for all our dishes. Mutton curry will have 2-3 Nalli Elambu. We fight for those 2-3 Nalli Elambu. But today, Nalli Elambu is the dish. We're fighting for Nalli Elambu. I don't know if rice or Nalli Elambu is inside. It's a different level of food. The rice inside Nalli Elambu is very tasty.