Uppukari

Mutton (Boneless) – 1 Kg

Shallots – 250g

Ginger paste – 3 tbsp

Garlic paste – 3 tbsp

Rock Salt to taste

To Temper

Gingelly oil – 100ml

Mustard seeds – ¼ tsp

Curryleaf- a few

DryRedchilli (tear it into small pieces) – 13 nrs

Method of Preparation:

1. Pressure cook the mutton with water, ginger paste, garlic paste and rock salt.
2. Peel and cut the shallots into half.
3. Heat oil, crack the mustard seeds, curry leaf and dry redchilli.
4. Add shallots, nicely fry it. Add boiled mutton along with the stock water. Stir it and allow boiling till the stock water reduces into quarter.
5. This Uppukari is the best combination for Idli, Dosa and Rice.