Nalli is the bones which contain marrow inside them. I was lucky the last time I was visiting a butcher that he had over a kilo of these. So of course I bought a kilo.
There is no meat on them. Typically left over after someone buys boneless meat.
But they are full of marrow and IMHO that has a lot more flavor than meat. Plus my kids love it.
The recipe is fairly simple and you just need to remember two important things. Don’t over cook the onions and use ripe tomatoes.
Chop 2 onions and finely chop 6 tomatoes.
Wash the bones in water multiple times till the water runs clean.
Heat 5 tablespoons of oil and 1 tablespoon of butter.
Add a couple of sticks of cinnamon, cloves, cardamom and a bay leaf.
Once the oil has acquired a nice fragrance add the onions.
Cook till translucent.
Add ginger garlic paste.
Once the raw smell is gone add the green chilies. Add some turmeric and red chilly powder.
Also sprinkle in some coriander powder.
Mix and let it cook for a 3-4 mins.
Add the bones.
Mix well till they are fully coated in the masala.
Add the tomatoes and some salt.
Once the tomatoes soften. Add a cup of beaten yogurt.
Do this .slowly. Mixing in a little at a time.
Its also recommended to switch off the stove when doing this.
This will prevent the curd from splitting.
Once its mixed, get the heat back on and add some water.
Add lots of chopped coriander leaves and some coriander powder.
Pressure cook for 20 mins.
This will help the bones soften up. So you can chew thru them to access the lovely marrow inside.
Serve hot with Rotis or rice.