Uppukanda Kuzhambu/ Gravy

Uppukanadam Gravy:

Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam. When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight will get as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Here is the recipe for uppukana Kuzhambu:

The video recipe is given below


Uppukandam- 6 to 8 pieces

Click the link to purchase Chettinad Uppukandam/ goat meat

Uppukandam https://www.chettinadsnacksonline.com/collections/vathal/products/uppukandam

Toor dal- 1 tablespoon

Sambar masala powder-1 1/2 teaspoon

Turmeric powder -1/2 teaspoon

Salt- 1/2 teaspoon

Tamarind extract- 1 tablespoon

Tomato -1 big

Onion chopped-1

Oil -1 tbsp

Mustard, cumin seeds and curry leaves for seasoning. 


Wash and soak Uppukandam overnight.

Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.

Open the pan adds salt, turmeric powder, and sambar powder tamarind extract and allow it to boil for 3 minutes.

Meanwhile, on the other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.

Transfer this to the boiling gravy and let boil for one more minute.

Now Uppukanda Kulambu is ready to serve with plain cooked rice.

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.