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Uppu Kandam Recipe

Uppu Kandam is a popular Indian Side Dish
Author :
 
On :
Monday, 22 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Hard
Preparation Time :
More than 5 days
Servings :
As Required
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg boneless Mutton cubied
  • 1 1/2 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
  • Big needle
  • Meat hammer
  • Ingredients to fry : 1/2 cup Coconut oil or Ghee
  • How to Make Uppu Kandam:

    1. Grind all the ingredients together except the mutton to a smooth paste, adding little water . Taste and adjust .
    2. 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 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 .
    4. 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 .
    5. Keep a gap of 1/2 inch between each piece of meat .
    6. 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 .
    7. 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 .
    8. Shred the hammered meat piece into thin shreds .
    9. 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 .




     

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