Markandam Bone Soup (Chettinad Chest Bone Soup)
Ingredients (10)
- goat chest bones500 g
- shallots0.5 cup
- tomato1
- water60 ml
- cooking oil2 tbsp
- salt1 tsp
- dried red chilli1
- coriander seeds1 tsp
- black peppercorns1 tsp
- cumin seeds1 tsp
Method
- 1
Heat a dry frying pan over medium heat.
- 2
Roast the dried red chilli, coriander seeds, black peppercorns and cumin seeds until fragrant, about 2–3 minutes.
- 3
Allow the spices to cool completely.
- 4
Grind them into a coarse powder.
- 5
Place the chopped chest bones in a bowl.
- 6
Add the prepared spice powder and salt.
- 7
Mix well and allow to marinate for 15 minutes.
- 8
Heat the oil in a 2-litre pressure cooker.
- 9
Add the chopped shallots and sauté until soft and lightly golden.
- 10
Add the chopped tomato and cook until it becomes soft.
- 11
Add the marinated chest bones and mix well for 2–3 minutes.
- 12
Pour in 60 ml (¼ cup) water.
- 13
Close the pressure cooker and cook over medium-high heat for 10 whistles.
- 14
Switch off the heat and allow the pressure to release naturally.
- 15
Open the cooker and stir the contents well.
- 16
If you prefer a thinner soup, add 250 ml (1 cup) of hot bone stock or hot water and simmer for 5 minutes.
- 17
Taste and adjust the seasoning if required.
Notes & variations
Serve hot as a starter. Accompany with steamed rice. Serve with idiyappam or appam. Enjoy with crusty bread for a light meal. Goat chest bones produce a rich, collagen-filled broth that is highly nutritious. For extra flavour, garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving. Add a few crushed garlic cloves while sautéing the shallots for additional depth of flavour. If you prefer a clearer soup, strain the broth before serving. This soup can be refrigerated for 3 days or frozen for up to 3 months.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 355 kcal | 1775 kcal |
| Carbs | 9.2 g | 46 g |
| Protein | 27 g | 135 g |
| Fat | 24.2 g | 121 g |
| Fibre | 4.7 g | 23.5 g |