Uppu Kari / Chettinad Salted Mutton Fry

I was not aware of this Chettinadu "Uppukari" delicacy until few weeks, learned it from one of my friend who is from that region and the way he explained the taste of the item and want to try it immediately :). Uppu kari (Salted Meat) is simple but very very tasty dish. Highlight of this item is not using any spicy powder separately and bringing out the taste using just red chilies and shallots/small onion.I tried it for the first time and it came out very good.We loved it :) :) :)

Ingredients:-

• Mutton - 1 lb
• Pearl onion/ Shallots, sliced - 25 nos
• Garlic pods - 20 nos
• Ginger , crushed - 1 tbsp
• Tomato - 1
• Dry Red chillies - 10 - 12 nos
• Turmeric powder - 1/2 tbsp
• Curry leaves - handfull
• Fennel seeds - 1 tbsp
• Salt as needed
• Oil 

Method:-

1. To Cook the mutton in pressure cooker:-

• Wash the mutton pieces and keep it aside. 

•  In a pressure cooker add oil, when the oil is hot, add fennel seeds and Stir for a few seconds till fragrant. 
• Now add crushed ginger,crushed garlic and broken red chillies. Saute it well. 

• Add sliced shallots and tomato and fry until they are soft.

• Now add the mutton pieces, turmeric powder and salt. Stir fry for a minute. 

•  Add 2 cups of water and close lid cook it for 4 to 5 whistle. 

2. To Make Salted mutton fry:-

• Heat oil in a kadai/wok, add remaining broken red chillies, curry leaves, chopped garlic and sliced shallots. Stir fry for 3 ot 4 minutes.

• Transfer the mutton mixtures into a kadai. Mix gently and cook over low heat, till water is absorbed.
• Remove from heat and serve hot.

Chickpeas Pulao / Kondakadalai Pulao

Ingredients:-

• Basmati rice - 2 cups
• Chickpeas - 1 cup
• Onion, sliced - 1 big
• Tomato, chopped - 1  big
• Green chillies - 2-3 nos
• Ginger garlic paste - 1 tbsp
• Coconut milk - 1 cup
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Mint leaves , chopped - 1 cup
• Coriander leaves, chopped - 1 cup
• Bay leaves - 1
• Cloves - 1
• Cardamom - 1
• Star anise - 1
• Cinnamon stick - 1
• Salt as needed
• Ghee - 1 tbsp
• Oil

Preparation:-

1. Wash basmati rice and soak in water for at least 30 minutes.
2. Soak Chickpeas overnight. Pressure cook till it turn soft, drain and keep it aside.
3. Heat ghee and oil in a kadai/wok. Add cinnamon stick, cloves, star anise, cardamom and bay leaf. 
4. Then add onions and green chillies and saute till the onions turn translucent.
5. Next add tomatoes, coriander leaves and mint leaves, saute until the tomatoes are mushy.
6. Now add cooked chickpeas, turmeric powder, red chilli powder and salt. Mix well and saute for a minute.
7. Add 1 cup of coconut milk and 1 cup of water. Bring the mixture to boil, now add drained basmati rice,  cover and cook until all the water is absorbed and the rice is tender. 
8. Turn off the flame and add ghee, mix well and garnish with coriander leaves.
9. Serve hot with Raita. 

Ammini Kozhukattai / Steamed Rice Dumplings

Ingredients:-

• Rice flour - 1 cup
• Water - 1 cup
• Oil - 1 tbsp
• Salt as needed

For Tempering:-

• Mustard seeds - 1 tbsp
• Boiled Moong dal - 1/4 cup
• Curry leaves - few
• Broken red chilli - 3 nos
• Hing - 1/4 tbsp

Preparation:-

• In a pan, add water, salt and oil and let it come to a boil. 

• Add rice flour and mix it well until it forms a dough.
• Remove from flame and let it cool down.
• Make small balls from the dough and arrange in a streamer. 

• Steam this balls for 10 to 15 minutes. Set aside.
• Heat oil in a pan, add mustard seeds, boiled moong dal, curry leaves, hing and broken red chillies.

• Now add steamed balls and mix well.
• Serve warm.