Saturday, 7 March 2020

Mutton Uppu Kari Recipe/Salted Mutton Fry/ Uppu Kari/Chettinad Mutton Uppu Kari- Chettinad Special Mutton Uppu Kari with Video and step by step photos

Today, I am going to share a very simple, delectable, spicy and super tempting Mutton Uppu Kari. Chettinad Mutton Uppu Kari is a very special recipe made with very little ingredients but taste extremely fabulous. Do check out the video for the delectable mutton uppu kari and enjoy. Note: Use only gingelly oil for this recipe, do not skip the shallots and adjust the spice level according to your family needs. Meanwhile do check out Chicken Uppu Kari/Kozhi Uppu Kari I posted earlier here and also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc hereMutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Mutton Uppu Kari with step by step photos…
Ingredients
Mutton/Goat Meat
½ kg
Shallots/Sambar Vengayam
15-20
Garlic Cloves
10-12
Tomatoes
2 finely chopped
Ginger & Garlic Paste
1 tbsp
Dry Red Chillies
10-12
Turmeric Powder
1 tsp
Gingelly Oil
5 tbsp
Cinnamon Sticks/Pattai
1 piece
Fennel Seeds/Sombu
1 tsp
Salt
As needed
Curry Leaves/Karuvepilai
12-15
Preparation Time: 12-15 minutes               Recipe Category: Lunch
Cooking Time: 50-55 minutes                     Recipe Cuisine: Tamil Nadu, Chettinad
Author: Priya Anandakumar



Check out the video of how to make  Mutton Uppu Kari

Preparation
Wash the mutton pieces thoroughly with water 3-4 times, drain the water and keep it aside.

Add the washed mutton pieces to a bowl, add 1 tbsp of ginger & garlic paste, ½ tsp of turmeric powder, little salt and mix everything really well. Marinate the mutton pieces for 20-30 minutes or at least till you peel the onions and get everything ready.

Chop the tomatoes and add it to the mixer, grind it to fine paste and keep it aside.

Method
Heat nallaennai in a kadai/pan/chatti, add cinnamon sticks and fennel seeds. Fry until nice aroma arises.

Now add the curry leaves and fry until it turns crispy.

Add the dry red chillies and fry for about 20 seconds.

Add the shallots and sauté well until it turns to light golden color.

Now add the garlic cloves and sauté well for another minute or two.

Add the marinated mutton pieces, ½ tsp of turmeric powder, very little salt and sauté well for about 4-5 minutes.

Add about 1 cup of water, give a good stir and let it come to a boil.

Now add the tomato puree and give a good mix.

Cover and cook for about 40-45 minutes or until the meat is well cooked and soft. Check and stir in between to avoid it from burning. [If the water is not enough for cooking the meat than add more water as needed]

When the meat is well cooked and attained desired consistency, add finely chopped cilantro/coriander leaves and mix well.

Finally add 1 tbsp of nallaennai/gingelly oil, give a good stir and switch off the stove.

Delicious, spicy and tempting Mutton Uppu Kari is ready to be enjoyed. Serve it how with a bowl of steam cooked white rice and enjoy.

Suggestions:
Adjust the spice level according to your family needs by reducing the red chillies or by removing the seeds from the chillies.
I have added tomato puree, but can add finely chopped tomatoes as well.
I have cooked the mutton directly for about 40-45 minutes, you can also pressure cook the marinated mutton for 2-3 whistles and proceed with the same procedure. When adding pressure cooked mutton cook only all the water evaporates and the masala is well combined.
Thank you all for visiting my space, please come back again for more delectable and tempting Non Vegetarian Gravies/Biryanis/Varuvals etc from my kitchen.

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Have a great day and enjoy.






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Priya Anandakumar