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Nalliyon Ka Shorba (Bone Marrow Soup)

1.     Bone Marrow- 250 gm
2.     Onion- 1
3.     Red chilli powder- ½ tsp
4.     Green chilies - 5
5.     Salt- 1
6.     Garlic ginger paste- 1 tsp
7.     Turmeric powder- ¼ tsp
8.     Coriander-1 cup
9.     Mint- ½ cup
10.   Shazira powder- ¼ tsp
11.  Elaichi powder- ¼  tsp
12. Cinnamon- 2 pieces (of 2 inches)
13. Almond powder - 50 gm or phule chane ki daal powder- 50 gm
14.    Oil- 30 gm

  • Take bone marrow in a vessel and add turmeric powder, garlic ginger paste, salt, red chili powder and mix with hands, add water to make bone marrow tender.
  • When bone marrow turns tender add 1 litre water, half of coriander and mint, shazira elaichi powder, cinnamon, almond or phole chane ki daal powder. Boil this for 2 mins and keep on lowest flame for 20 mins. Put off the stove.
  • Keep a vessel on stove and pour oil and fry onion and green chilies till onion turns light brown.
  • Then add ¼ tsp garlic ginger paste till it turns light brown.
  • Now fry the rest of coriander and mint. Put off the stove.
  • Now pour the bone marrow soup to the above bagar.
  • Bone marrow soup is ready. Serve with chappaties. 

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