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Mutton Uppu Kandam Recipe

Mutton Uppu Kandam is a popular Indian Starter
Author :
On :
Monday, 10 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Preparation Time :
1 week
Servings :
Serves 10
Rated 5 based on 100 votes


  • 1 kg - boneless mutton, cubed
  • 1.5 tbsp - Turmeric powder
  • 1 cup - pepper
  • 1/4 cup - Cumin seeds
  • 3 tbsp - Coconut oil
  • 3 tbsp - Rock Salt
  • Other things needed :
  • Thick twine, a thin rope or thin metallic wire
  • A big needle
  • A Meat hammer
  • Ingredients to fry :
  • 1/2 cup - Coconut oil or Ghee
  • How to Make Mutton Uppu Kandam:

    1. Grind all the ingredients together, except the mutton, to a smooth paste, adding a little water.
    2. Taste and adjust. The salt and hotness should be more than required only then will it get into the meat and dry out well.
    3. Wash the meat, drain and pay dry.
    4. Apply the ground masala to meat and mix well.
    5. String the masala mixed meat with the help of a needle and heavy twine.
    6. Tie the stringed meat over a high place where there is good sunlight (which helps the meat to dry out fast ).
    7. Keep a gap of 1/2 inch between each piece of meat.
    8. Dry it in the sun for at least one week or more, till the meat is dried out really well and sounds like a stone dropped when dropped in your kitchen counter.
    9. This dried meat can be stored in airtight containers for a year or more.
    10. Whenever required, take pieces of meat and pound it well till it forms a thin spread out piece.
    11. Shred the hammered meat piece into thin shreds.
    12. Heat coconut oil or ghee and fry the dried shredded meat for 1.5 minutes until it cooks through and gets crispy.
    13. Drain and serve when cooled a little as the crispness is felt only when cooled down.


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