Monday, September 28, 2015

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 :) :) :)
  • 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 

  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 heattill water is absorbed.
  • Remove from heat and serve hot.

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