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Chettinad Salted Mutton Fry/Curry Recipe – Uppu Kari

Chettinad flavor is one of the most enjoyed cuisines all over south India. Their way of mixing and matching various spices to bring out different spicy and delicious non-vegetarian recipes is unique and the taste, out of the world.

Here is a dish from the Chettinad kitchens, which brings out the mutton flavor in all its full, without any adding of  any extra spices, yet making the dish super yummy.

The real taste of mutton can be cherished by the non-veg lovers. You can enjoy it with rice or roti or as a side dish with rice, sambar or puli kuzhambu.

Ingredients:

Mutton – ½ kg

Onion shallots – 15-20

Tomato – 1 big

Red chillies – 8 or as per your taste

Cinnamon – 2 inch-long pieces

Clove – 3 – 4

Oil – as needed

Salt – as per taste

Method:

  1. Heat oil in a pressure cooker/Pan. Crackle cinnamons and cloves.
  2. Add chopped shallots and red chilies. Fry till onion turn golden brown.
  3. Add chopped tomatoes and cook for a while.
  4. Now add the cleaned mutton pieces and salt. Do not add water now.
  5. Cook and sauté them all very well till the water oozed out from out mutton are all dried up. This step is important as this slow cooking allows the essence of mutton to be absorbed by the curry.
  6. Now, when the water is almost sucked up by the contents, add little water and pressure cook them until the mutton is well cooked.
  7. Open the cooker when the pressure is released. Yummy, yummy Uppu Kari is ready to be relished.

 PS:

  1. You can add cubed potatoes to this dish and leave for one more whistle in the cooker, both mutton and potatoes completed soaked in the real taste of mutton will leave you craving for more.
  2. This is originally a dry dish made as a mutton fry, but you can juice it up as water by adding a little more water while cooking the mutton and make it as a semi solid gravy.
  3. You can add finely chopped ginger and garlic pieces too, and also mint and coriander leaves. But, the original recipe requires nothing of the above and tastes yummy without them too.

 

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