Uppu Kandam

Recipe by
Total Time:
More than 5 days
Serves:As Required
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chilli Chicken Mushroom, Best Punjabi Mutton Curry, Easy Mint Chicken Curry

Rate This Recipe
4

Ingredients

How to Make Uppu Kandam

  • Grind all the ingredients together except the mutton to a smooth paste, adding little water . Taste and adjust .
  • The salt and hotness should be more than required only then will it get into the meat and dry out well.
  • Wash the meat , drain and pat it dry ( my grand ma never used to wash the meat , my mom also does the same but I just can't do that ). Apply the ground masala with the dried meat and mix well .
  • String the masala mixed meat with a help of a needle and heavy twine . ( I use metallic thin wire to string , as there is no need for a needle or twine . Hassle free ) tie the stringed meat over a high place where there is good sun light (which helps the meat to dry out fast ) and beware no cats or dogs can access the meat hanging .
  • Keep a gap of 1/2 inch between each piece of meat .
  • 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 on your kitchen counter .
  • This dried meat can be stored in air tight containers for a year or more . When ever required take 8 pieces of meat ( serves 3-4 people ) and hammer ( I use a real hammer , place the dried meat over the ammi kal (sil patta ) and hammer ) it well till it gets to a thin spread out meat piece .
  • Shred the hammered meat piece into thin shreds .
  • Heat coconut oil or ghee and fry the dried shredded meat for 1 1/2 minutes until it cooks through and gets crispy . Drain and serve when cooled a little as the crispness is felt only when cooled down .