Aattu kari Uppukandam Reciepe KARAIKUDI AND MADURAI RECIEPE
Aattu kari Uppukandam (Dried Mutton) – Sourashtra Preparation!
Arun Babu September 5, 2012 Blog, Sourashtra recipes
Sun-dried and marinated with just the right amount of sea salt, the Uppu Kandam(Dried Mutton) from Madurai and Karaikudi, is a rare and delicious treat fit for a king!. It is also famous in Madurai District and usually known as “AATTU KARI UPPU KANDAM”.
Uppu Kandam (Dried Mutton) is a traditional dish from Madurai and Karaikudi, where pieces of fat-free mutton are first soaked in sea salt and then sun-dried during the hot summer months. The dry environment of the region aids in the sun-drying process allowing the meat to stay fresh for many months. Uppu Kandam is an ancient dish from Tamil Nadu and was a favorite of ancient kings who relished this dish during their long hunting expeditions.
An essential part of the Chettinad cuisine, Uppu Kandam is a ready-to-eat dish that requires very little preparation.
Delights of India brings you superior quality Uppu Kandam from Madurai and Karaikudi-the home of the Chettiars. Just fry the dried mutton in a little oil seasoned with some spice and you have a mouth-watering dish to eat with your rice or roti.
Preparation Time : 10-15 minutes
Cooking Time : 1 hour
Ingredients
Boneless mutton 500 grams
Green chillies 2
Ginger 1 inch piece
Garlic 6 cloves
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Cinnamon 2 inch stick
Cloves 4
Star anise 2
Salt to taste
Refined oil 8-10 tablespoons
Method
Clean, wash and slice mutton to half-inch thick one inch-long slices.
Remove stems, wash and slit the green chillies. Peel, wash and crush ginger and garlic.Heat a pan and add all the above ingredients including the meat, except the oil.
Mix well and add sufficient water to cover the meat. Cover and simmer on low heat for about twenty-five minutes.
Ensure that it does not dry up totally. Add a little water if required. Remove from heat and leave it to rest for about an hour.
Drain and skewer the pieces on a
Arun Babu September 5, 2012 Blog, Sourashtra recipes
Sun-dried and marinated with just the right amount of sea salt, the Uppu Kandam(Dried Mutton) from Madurai and Karaikudi, is a rare and delicious treat fit for a king!. It is also famous in Madurai District and usually known as “AATTU KARI UPPU KANDAM”.
Uppu Kandam (Dried Mutton) is a traditional dish from Madurai and Karaikudi, where pieces of fat-free mutton are first soaked in sea salt and then sun-dried during the hot summer months. The dry environment of the region aids in the sun-drying process allowing the meat to stay fresh for many months. Uppu Kandam is an ancient dish from Tamil Nadu and was a favorite of ancient kings who relished this dish during their long hunting expeditions.
An essential part of the Chettinad cuisine, Uppu Kandam is a ready-to-eat dish that requires very little preparation.
Delights of India brings you superior quality Uppu Kandam from Madurai and Karaikudi-the home of the Chettiars. Just fry the dried mutton in a little oil seasoned with some spice and you have a mouth-watering dish to eat with your rice or roti.
Preparation Time : 10-15 minutes
Cooking Time : 1 hour
Ingredients
Boneless mutton 500 grams
Green chillies 2
Ginger 1 inch piece
Garlic 6 cloves
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Cinnamon 2 inch stick
Cloves 4
Star anise 2
Salt to taste
Refined oil 8-10 tablespoons
Method
Clean, wash and slice mutton to half-inch thick one inch-long slices.
Remove stems, wash and slit the green chillies. Peel, wash and crush ginger and garlic.Heat a pan and add all the above ingredients including the meat, except the oil.
Mix well and add sufficient water to cover the meat. Cover and simmer on low heat for about twenty-five minutes.
Ensure that it does not dry up totally. Add a little water if required. Remove from heat and leave it to rest for about an hour.
Drain and skewer the pieces on a