Mutton uppukari is a popular mutton dry recipe, that requires simple ingredients like onions and red chillies without special masalas and spices. Serve mutton uppukari as a side dish with rasam rice, sambar rice, appam, and ghee rice.
Chettinad recipes always have a special place in world cuisines and there are few notable recipes in my blog for your reference. Try Mutton Kola urundai and Chettinad vazhakkai vadai
What is special about Mutton uppukari?
Unlike other detailed curries or fried foods, the uppukari doesn’t have a long list of ingredients. As the name aptly suggests, just a few items other than mutton. Also, to make the process easier, I first cook boned mutton separately in a pressure cooker until soft. Later simmer the cooked pieces along with the stock water and onion chillies masala until desired dry consistency. If you prefer to cook mutton in kadai, this may take an hour.
Pearl onions/Shallots – Use pearl onions for the authentic taste. Shallots can be replaced if you don’t have pearl onions. But I definitely wouldn’t suggest using big onions.
Red chillies – Chillies are the only spice we use in uppukari. Strictly no other masalas or powders, as they spoil the original taste of this mutton dry dish.
Garlic – I like to use a few crushed garlic pods and this is an optional ingredient.
Mutton uppukari – Recipe with stepwise pictures:
Preparation:
- Wash mutton well with water.
- Peel pearl onions (or shallots) and garlic, keep aside.
How to boil mutton:
- Take mutton pieces in a right-sized pressure cooker.
- Add 1/2 tsp of turmeric powder and 1tsp of salt. Add half a cup of water and a tbsp of sesame oil and mix. Don’t add excess water than needed.
- Cover with the lid, pressure cook for 5 whistles.
Recipe:
- Heat a tbsp of oil in another pan and add a tsp of fennel seeds and cinnamon bark for seasoning.
- Let the fennel seeds crackle few seconds, add 10 broken dry red chillies and saute few seconds at low heat. You can adjust the number of chillies based on your taste preference.
- Add pearl onions or a cup of chopped shallots and 6 crushed garlic pods.
- Saute garlic onions and chillies for 5 minutes until onions become translucent and soft.
- Next, add the mutton along with the stock water with some fresh curry leaves.
- Add some turmeric powder and a tsp of salt. Note: Remember, we have added salt while pressure cooking mutton.
- Mix well and let the mutton pieces cook further to absorb the spices and stock. Cover with a lid and simmer for 10 minutes on low heat to get the glazed dry texture of Mutton uppukari.
- Switch off at your desired consistency and serve the mutton uppu kari with piping hot rasam rice for the best combo.
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Chettinad Mutton uppukari recipe
Equipment
- Pressure cooker
- Cooking pan
Ingredients
- 500 g Mutton
- 2 tbsp Sesame oil (gingelly oil)
- 1 tsp Fennel seeds
- 2 Cinnamon barks
- 10 Red chillies
- 2 sprig Curry leaves
- 1 tsp Turmeric powder
- 20 Pearl onions or 1 cup shallots
- 6 Garlic pods crushed
- 1.5 tsp Salt
- ½ cup water
Instructions
Preparation:
- Wash mutton properly with lots of water.
- Peel pearl onions (or shallots) and garlic, keep aside.
How to boil mutton for uppukari:
- Take mutton pieces in a right sized pressure cooker.
- Add 1/2 tsp of turmeric powder and 1tsp of salt.
- Add half a cup of water and a tbsp of sesame oil and mix. Don't add excess water than needed.
- Cover with the lid, pressure cook for 5 whistles.
Recipe to make Mutton uppu kari:
- Heat a tbsp of oil in another pan and add a tsp of fennel seeds and cinnamon bark for seasoning.
- Let the fennel seeds crackle few seconds, add 10 broken dry red chillies and saute few seconds at low heat. You can adjust the number of chillies based on your taste preference.
- Add pearl onions or a cup of chopped shallots and 6 crushed garlic pods.
- Saute garlic onions and chillies for 5 minutes until onions become translucent and soft.
- Next add the mutton along with the stock water with some fresh curry leaves.
- Add some turmeric powder and a tsp of salt. Note: Remember, we have added salt while pressure cooking mutton.
- Mix well and let the mutton pieces cook further to absorb the spices and stock. Cover with a lid and simmer for 10 minutes on low heat to get the glazed dry texture of Mutton uppukari.
- Switch off at your desired consistency and serve the mutton uppu kari with piping hot rasam rice for best combo.
Video
Notes
1) Though the same recipe goes good with boneless mutton, the uppukari tastes great with boned mutton.
2) Adjust the number red chillies based on the variety and spice preference.
3) Don't use any special masalas or spices other than mentioned in the recipe. This is the authentic uppukari recipe.
