Loading...
A classic Chettinad dish where tender mutton pieces are pan-fried with shallots, garlic, and a generous amount of black pepper. This simple, dry preparation is incredibly flavorful and perfect with rice.
Pressure Cook the Mutton
Sauté Aromatics
Fry the Mutton
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A classic Chettinad dish where tender mutton pieces are pan-fried with shallots, garlic, and a generous amount of black pepper. This simple, dry preparation is incredibly flavorful and perfect with rice.
This chettinad recipe takes 60 minutes to prepare and yields 4 servings. At 344.02 calories per serving with 36.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Serve
Replace mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10 minutes).
Increase the number of dry red chilies to 8-10 and add 1/2 teaspoon of red chili powder along with the mutton for extra heat.
For a different texture and mild sweetness, add 2 tablespoons of thinly sliced coconut pieces along with the shallots and fry until golden.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plants. It helps in preventing anemia and boosting energy levels.
Spices like black pepper, ginger, and garlic contain powerful antioxidants and compounds with anti-inflammatory and antimicrobial properties that can help support a healthy immune system.
A single serving of Mutton Uppu Kari contains approximately 450-480 calories. This is an estimate and can vary based on the fat content of the mutton and the exact amount of oil used.
Mutton is a great source of protein, iron, and B vitamins. However, it is also high in saturated fat. This dish uses a generous amount of oil for frying, making it calorie-dense. It is best enjoyed in moderation as part of a balanced diet.
Yes, you can cook the mutton in a heavy-bottomed pot on the stovetop. It will take significantly longer, around 60-90 minutes, for the mutton to become tender. Ensure you add enough water to prevent it from drying out and check periodically.
Bone-in shoulder or leg meat cut into small, bite-sized pieces is ideal. The bones add immense flavor to the dish, and these cuts become very tender when cooked.
To achieve a dry, crispy texture, ensure you fry the mutton on medium-high heat without overcrowding the pan. Also, make sure most of the stock is drained from the mutton before adding it to the pan. Frying for a sufficient time (10-15 minutes) is crucial.
Yes, Mutton Uppu Kari stores well. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat until warmed through.