Uppu Kari is a very traditional Chettinad dish. The specialty of this lamb curry is that the real taste of mutton is fully brought out without using any masala. No ginger garlic paste, or coriander powder or chili powder used. The hot taste is brought out from red chilies used

• Prep time: 15 mins
• Cook Time: 45 – 60 mins
• Yields: 2 to 3

Ingredients needed: 

• Mutton (Boneless) – 1 kg
• Dry red chilli (round variety/goondu milagu) – 15 nos
• Garlic – 15 nos
• Small onions/Shallots – 25 nos or 250 gms
• Tomato (finely chopped or paste) – 1 nos
• Turmeric power – 1 tsp
• Oil / Kadalennai – 3 tbsp.
• Salt to taste

Method :

1. Clean and wash the mutton well. Cut into medium to small size pieces
2. Pressure cook the mutton with little salt and turmeric powder for 3 to 5 whistles. Keep aside.
3. Heat oil in a pan. Saute red chilies for few seconds
4. Then add, garlic, saute and add onions. Fry it for atleast 5 to 10 minutes
5. Now, add tomato puree. (I cooked it in boiling water for 5 minutes, peeled it and grind it to a paste)
6. Once everything gets fried well, add cooked mutton pieces along with the cooked water
7. Add salt as required and a tsp of turmeric powder
8. The water will get evaporated as mutton pieces gets soaked in the masala. It takes around 20 – 45 minutes. It depends on the water you used to cook for mutton.
9. Once the water evaporates, it becomes dry. Switch the flame off.
10. Simple yet delicious Chettinad special Uppu kari is now ready to serve 🙂

Serve hot with steamed rice and Rasam, or even with Dosa, aapam and roti.

Note –

• If you do not want the dish to be very spicy, keep the chilies whole. If you break it open, the seeds will spill out which can make the dish really hot.
• Round chilies are the traditional ones for this recipe. If you don’t have it , try with normal red chili too.
• Adjust the red chilies as you need
• Pressure cook the mutton before you do uppu kari. It helps to cook the mutton very soft and tender.

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