Preparation Time : 40 minutes + 3 to 5 days to dry in the sun

Cooking Time : 2 minutes

Serving  : -

Description 

This is an authentic recipe from my grand mother ( dad’s mom balkees perima ). This dish is mostly prepared during the month of eid when there is a lot of meat in the house. I guess back then not knowing to prepare many dishes using meat and not having access to refrigeration they just thought of preserving the meat and came up with this dish. A salty peppery crispy rustic mutton preparation. The best part is the taste of the sun that comes through as the most dominating factor. Traditional delicacies jostle for space with unconventional time required. When i was a days caller before my 2 nd standard,my lunch box was mostly filled with uppu kandam rice . Mom used to just mix rice with the oil and fried meat . I used to love it and it was my comfort food . Now a days mom makes it double the more as she has to pack a lot for my brothers place (U.K) as every one just go bonkers over this uppu kandam. A carnivorous family we are just Rasam rice with uppu kandam will do to take you to another avatar.

Ingredients

Other things needed

Thick twine , a thin rope or thin metallic wire ,
Big needle ,
Meat hammer .

Ingredients to fry

Coconut oil or ghee – 1/2 cup .

Method

1. Grind all the ingredients together except for the mutton to a smooth paste , adding little water .Taste and adjust . The salt and hotness should be more than required only then will it get into the meat and dry out well .
2. Wash the meat , drain and pay dry .( my grand ma never used to wash the meat , my mom also does the same but I just can’t do that ) apply the ground Masala with the pat dried meat and mix well . String the Masala mixed meat with a help of a needle and heavy twine .( I use metallic thin wire to string , as there is no need for a needle or twine . Hassle free ) tie the stringed meat over a high place where there is good sun light (which helps the meat to dry out fast ) and beware no cats or dogs can access the meat hanging .
3. Keep a gap of 1/2 inch between each piece of meat . Dry it in the sun for at least one week or more till the meat is dried out really well and sounds like a stone dropped when dropped in your kitchen counter .
4. This dried meat can be stored in air tight containers for a year or more .
5. When ever required take 8 pieces of meat ( serves 3-4 people ) and hammer ( i use a real hammer , place the dried meat over the ammi kal (sil patta ) and hammer ) it well till it gets to a thin spread out meat piece .shred the hammered meat piece into thin shreds .
6. Heat coconut oil or ghee and fry the dried shredded meat for 1 1/2 minutes until it cooks through and gets crispy .
7. Drain and serve when cooled a little as the crispness is felt only when cooled down .
8. Can fry in advance and store it in air tight containers . An ideal dish ,best served with boiled white rice for lunch or with Kanji .