Chettinad cuisine is one of the famous Tamilnadu regional cuisines, which is well known for its aromatic hot and spicy non veg delicacies. Uppu kari is a typical karaikudi dish. My husband basically come from this region is a great fan of this dish, learned this regional dishes after my marriage from my hubby’s relative who still resides in chettinad.
This really a hot spicy mutton dish. A must to use split red chillies, not chilli powder.
Ingredients
Boneless mutton pieces 250gms
Onions chopped 1 cup
Garlic chopped 10pods
Ginger paste 1 tbsp
Dry red chillies 10
Cinnamon 1
Fennel seeds 1 tbsp
Curry leaves
Oil and salt as required
Grated coconut ½ cup(optional)
Preparations
1. Marinate the mutton pieces with salt and ginger paste for 1 hour
2. Then pressure cook it till the meat tenders
3. In a pan add oil, fennel seeds and cinnamon
4. Then add split red chillies and fry it till fragrant
5. Now add curry leaves, onions and garlic
6. Add the tender cooked meat draining the water in it and toss well until all mixes well and dries up
Optional: if you need you can add grated coconut at this stage and fry till it changes to brown colour
Serve hot with rice
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