Mutton Uppu Kari – Salted Mutton Stir Fry Recipe. A very traditional recipe made with gundu chillies and country garlic.
Mutton uppu kari is a very traditional mutton stir fry made in Tamilnadu with gundu chillies and Indian shallots. Uppu kari means salted stir-fry The gundu chillies impart a smoky flavour to the stir fry. This is a very simple dish made with minimal ingredients. It goes very well as a side dish with rice and curry. There are three things that are not negotiable while making this recipe. Its the use of gundu chillies, Indian shallots (small sambar onions) and Indian sesame oil. They are the star flavors that make this stir fry very unique. I also like to use the robust small garlic (country garlic) for making this recipe. This dish has very few ingredients. So getting the ingredients correct is very important for the final flavour.
Tamilnadu’s Gundu Chillies குண்டு மிளகாய் Gundu Milagai or Gundu (fat) chillies is a quintessential ingredient in Tamilnadu cuisine. One of the very important ingredients in Chettinad cuisine. To the world its called as Ramnad Mundu Chillies as its one of the main crops grown in the Ramnad district. The chilli is smoky and has a unique taste. It’s not very spicy and the seeds rattle inside. They have very thin skin. Gundu chilli crop is exclusive to the region due to its drought resistance and saline properties. Ramnad is an extremely dry region. Mostly “manavaari” crops are mainstay. ‘Manaavaari’ land / region is where the crops are not planned. The crops are decided based on the given rain and climatic conditions. The crop is left to the mercy of natural conditions and irrigation is very very minimal. The premium variety of these chillies are called S9 chillies and are in high demand all over Tamilnadu.
I like to use mutton with bone in as the bone has a lot of flavour and it also keeps the meat moist and juicy. One can also use boneless mutton for making this recipe. Here are the things you can buy online for making this recipe Granite Covered Kadai 3 liter Stainless Pressure Cooker Indian Sesame Oil Turmeric Powder Rock Salt Ramnad Gundu Chilli
Here is the video of how to make Mutton Uppu Kari Recipe
For Cooking Mutton
500 grams mutton, bone-in 1 cup water 1/2 teaspoon turmeric powder 1 teaspoon salt
Other Ingredients
1/4 cup Indian sesame oil 1/2 teaspoon cumin seeds 20 gundu chillies 5 sprigs curry leaves (divided) 2 pods country garlic (small garlic) 1 cup Indian Shallots, roughly chopped 2 tomatoes, chopped 1 teaspoon black pepper powder (use more for a robust flavour)
We shall be cooking the mutton first. I have used bone-in mutton for making this recipe today. Bone imparts a lot of flavour. Boneless mutton can also be used. Take a pressure cooker and add in little water, turmeric, salt and the mutton pieces. Do not add a lot of water as this is going to be a semi dry dish. I have used a cup of water for cooking the mutton. Cook for 10-12 minutes on medium flame in a pressure cooker. Ignore the number of whistles. Let the pressure from the cooker settle before opening.
Take a pan and add in 1/4 cup of Indian sesame oil. Sesame oil is traditionally used for this recipe and the flavour of sesame goes well with mutton. So do not use any other oil for making this recipe. To the oil, add in the cumin seeds, curry leaves, gundu chillies, garlic and the shallots. I have used the small country garlic for making this recipe. Regular garlic will work well too.
Saute the shallots till they are soft. Smash some of the chillies so that the seeds come out. The spice / heat comes only from the seeds. If you want a spicy uppu kari, add in more chillies and break them so the seeds come out and amps up the heat. Adjust the chillies according to your taste.
Add in the tomatoes and cover the pan with a lid. Cook till the tomatoes are mushy.
Add in the mutton along with the stock used. I have not added extra salt as we cooked the mutton along with salt. Taste and add seasoning if necessary.
Cook for a few minutes. Add in the black pepper powder. The black pepper gives a nice earthy tone to the dish. Saute for a few minutes. Cover the pan and cook for a few minutes more so the moisture evaporates and the dish is semi dry. Add in fresh curry leaves at this stage and remove from heat.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
For Cooking Mutton
500 grams mutton, bone-in 1 cup water 1/2 teaspoon turmeric powder 1 teaspoon salt
Other Ingredients
1/4 cup Indian sesame oil 1/2 teaspoon cumin seeds 20 gundu chillies 5 sprigs curry leaves (divided) 2 pods country garlic (small garlic) 1 cup Indian Shallots, roughly chopped 2 tomatoes, chopped 1 teaspoon black pepper powder (use more for a robust flavour)
We shall be cooking the mutton first. I have used bone-in mutton for making this recipe today. Bone imparts a lot of flavour. Boneless mutton can also be used. Take a pressure cooker and add in little water, turmeric, salt and the mutton pieces. Do not add a lot of water as this is going to be a semi dry dish. I have used a cup of water for cooking the mutton. Cook for 10-12 minutes on medium flame in a pressure cooker. Ignore the number of whistles. Let the pressure from the cooker settle before opening.
Take a pan and add in 1/4 cup of Indian sesame oil. Sesame oil is traditionally used for this recipe and the flavour of sesame goes well with mutton. So do not use any other oil for making this recipe. To the oil, add in the cumin seeds, curry leaves, gundu chillies, garlic and the shallots. I have used the small country garlic for making this recipe. Regular garlic will work well too.
Saute the shallots till they are soft. Smash some of the chillies so that the seeds come out. The spice / heat comes only from the seeds. If you want a spicy uppu kari, add in more chillies and break them so the seeds come out and amps up the heat. Adjust the chillies according to your taste.
Add in the tomatoes and cover the pan with a lid. Cook till the tomatoes are mushy.
Add in the mutton along with the stock used. I have not added extra salt as we cooked the mutton along with salt. Taste and add seasoning if necessary.
Cook for a few minutes. Add in the black pepper powder. The black pepper gives a nice earthy tone to the dish. Saute for a few minutes. Cover the pan and cook for a few minutes more so the moisture evaporates and the dish is semi dry. Add in fresh curry leaves at this stage and remove from heat.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/mutton-uppu-kari-recipe/
Recipe for Mushroom Pallipalayam. Kongunadu Pallipalayam style mushroom recipe made with Indian shallots, country garlic, Guntur chillies and coconut. Recipe with video.
This is my vegan take on the classic Kongunadu special Pallipalayam Chicken. I have used coconut oil for making this recipe. The aroma of curry leaves and red chillies when it hits the hot coconut oil is just divine and filled with lots of nostalgia. Those are the smells of my childhood.
Lot of deseeded and chopped dried red chillies is used for Pallipalayam mushrooms. Deseeding the chillies will give the flavour sans the heat. All the spiciness is in the seeds. I have used the Guntur variety of chillies.
Indian shallots (sambar onions) is needed for making this recipe. If you do not have shallots, regular onions can be used. But I recommend you to use shallots as it works very well for this recipe.
Here are some of the things you can buy online for making this recipe Tri-Ply Heavy Stainless Steel Pan Premium Guntur Sannam Chilli Rock Salt Coconut Oil
Here is the video of how to make Mushroom Pallipalayam Recipe
3 tablespoon coconut oil 1/2 teaspoon cumin seeds 6 Guntur dried red chillies, deseeded and chopped 2 sprigs curry leaves, roughly chopped 1 whole pod country garlic 1 cup Indian shallots, sliced 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 cup coconut pieces, chopped 3 cups mushroom, diced 1 teaspoon salt 1/4 cup water 2 tablespoon coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds, deseeded and chopped chillies, curry leaves and country garlic. Saute for a few seconds. Add in the sliced shallots and saute till the shallots are soft.
Add in the red chillli powder and the turmeric powder. Saute for a few seconds. Add in the coconut pieces, diced mushrooms and the salt. Add in little water (about quarter cup) and mix well to combine.
Cover the pan and cook for 10-12 minutes on medium flame.
When the mixture is cooked and almost dry, add in the coriander leaves and remove from heat.
Serve with rice, parotta or chapati.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
