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 give us 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…
Here is the recipe for uppukana Kuzhambu:
Uppukandam- 6 to 8 pieces
Click the link to purchase Chettinad Uppukandam/ goat meat
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
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 pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.
Meanwhile, on 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 let boil for one more minute.
Now Uppukanda Kulambu is ready to serve with plain cooked rice.