Uppukana Chops / Dry Meat Chops

Uppukana Chops / Dry Meat Chops

This one of our delicious Chettinad traditional recipe “Uppukkana chops”, when we get a shortage of vegetables at home, the dried vegetables and dried meat support us in a great deal to cook a variety of lovely recipes. A meal with Uppukkanam and Rasam or Thanni kuzhambu, can have a good and yummy noon.

Uppukkanam is sun – dried meat made without adding any preservatives can be stored for about six months. Our ancestors left us much variety of recipes with this uppukanam. Uppukana chops is a delicious recipe made with a little effort to enjoy. Actually, Uppukanadam is hard to chew. this chops recipe will be easier to enjoy the taste of uppukandam.

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Uppukana Chops / Dry Meat Chops:
Uppukana Chops / Dry Meat Chops:


Uppukanam- 3 to 4 nos (https://www.chettinadsnacksonline.com/collections/vathal/products/uppukandam)

Pepper- 1/4 tsp

Oil to fry – 2 tbsp


Roast the dry meat one by one, on the direct fire by holding it with a long silver stick- like object, we say karuthu in Tamil.


Pound the roasted dry meat to flatten it and fry it again in oil.

If you pound again the second time it will become very soft to chew.

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Take an Egg in a cup add some pepper to it and mix well with the spoon. Soak pound meat in the beaten egg for half an hour.



Heat tawa add 1 teaspoon of oil and fry the egg-soaked dry meat and serve with rice and sambar.

Uppukana Chops / Dry Meat Chops:
Uppukana Chops / Dry Meat Chops:

Mutton Rasam

Mutton Rasam:

Mutton is considered one of the rich and tasty non-vegetarian dishes used in olden days broiler chicken is not preferred or bought to replace this taste mutton has its unique taste and flavor. Mutton was the main item served for the feast in a non-veg meal, nowadays mostly it has been replaced by chicken. Spicy mutton rasam is one of my mother’s special dish loved by all, this is more or less the same as chicken rasam. Simple with little ingredients, only a few steps to be followed with care to enjoy this scrumptious mutton rasam.

Since meat contains a large amount of protein, this could be beneficial to the body as the need for protein is an important one for body growth.

Mutton Rasam
Mutton Rasam


Mutton-1/4 kgm

Shallot-9 nos

Tomato big-1

Tamarind extract-2 tsp

Turmeric powder-1/4 tsp

Salt 1 1/2 tsp

Red chili-9 nos

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Garlic-3 pods

Coriander seeds-1/2 tsp

Curry leaves-2 twig

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  1. Wash and clean mutton, add salt and turmeric powder mix well and set aside.

2. Coarse grind pepper, cumin, coriander seeds, and garlic.

3. Cut dry red chilies with the help of scissors into small pieces.

4. Peel and cut onion and tomato.

5. Heat pan with oil, add cut dry red chilies fry until the seeds become golden yellow.

6. Now add curry leaves, onion, and marinated mutton to it saute it for 3 to 5 minutes approx.

7. Add tomato saute till it leaves its skin. (tomato and red chili should get cooked by the juice ooze out from mutton)

8. Now add 2 cups of water, tamarind extract, and salt required if any and pressure cook for 6 to 8 whistles.

9. When the steam releases, add crushed pepper, cumin, and garlic masala to it, allow it to boil for a minute and switch off.

Serve with plain cooked rice and enjoy.

Chettinad special Mutton Kuzhambu/Curry

Mutton Kuzhambu/Mutton Curry:

The popular dish Chettinad mutton curry is proudly served on the second day of marriage to the newly married couple and relatives, as a great feast, It includes a long menu, Mutton curry,Mutton soup,Fish fry, boiled eggs and Chettinad chicken as special treat.

The distinctive fresh ground spices used in the dish gives an aromatic and delightful  flavour to the Chettinad mutton kuzhambu/curry.Tender goat meat is used for this gravy,Cooking any meat at low temperatures results in a more tender and flavourful product with more juice. The sautéing process should be done perfectly to enhance the flavour of the dish.

Mutton kuzhambu
                                                                      Mutton kuzhambu

For roast and grind masala (Garam masala powder)

Cloves – 3

Green Cardamom – 3

Cinnamon stick – 1/2 inch

Star anise – 1

Black stone flower) – 1tsp

Mace  – 1 flower

Nutmeg – a very small piece, or 1/4th tsp

Coriander seeds – 2tsp

Cumin seeds – 1tsp

Black pepper seeds – 1/2 tsp

Fennel seeds – 1 tsp

Ingredients used for mutton Gravy:(serves 4 persons)

Mutton 1/4 kg

Onion shallots-9 nos

Garlic-5 nos

Tomato-1 big

Curry leaves-2 twigs

Tamarind juice-1/2 tsp (added for all non-vegetarian dishes by my mother)

11100182_874161455958799_1881984775_nGaram masala powder-1 1/2 tsp

Masala powder-3 tsp

Turmeric powder-1/2 tsp

Salt-1 1/2 tsp

Ginger garlic paste-1 tsp

To grind paste: (optional, gives you rich gravy)

Coconut-1 tbsp

Cumin seeds-1 tsp

Fennel seeds-1 tsp

Pepper corns-1/2 tsp

Kasakasa(poppy seeds)-1 heap tsp

11132048_874161435958801_779885093_nMethod to prepare:

1.Heat pan with 1 tbsp of oil, season it with fennel seeds 1/2 tsp, add chopped Onion, curry leaves and garlic, saute well for few minutes.

2.Add Ginger garlic paste, Turmeric powder and Garam masala powder, saute for a minute.

3.Add Mutton pieces saute in low flame for 5 to 7 minutes until it oozes out its juice.

11144703_874161349292143_1273738735_o4.Add Chopped tomato saute until it leaves its skin, add salt, stir well.

5.Add the masala powder and 3 cups of water pressure cook for 4 whistles in medium low flame.

6.When the pressure releases, add ground coconut paste and allow it to boil for 5 minutes.

7.Add chopped coriander leaves and serve with hot cooked rice.