Uppu Kari

Method

1. 1

   Prepare meat: Use 500g mixed offal — liver, kidney, heart and tripe or a combination. Wash thoroughly under cold running water.

2. 2

   Marinate: Mix with 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1.5 tsp red chilli powder and salt. Marinate 30 minutes.

3. 3

   Pressure cook offal: Cook marinated offal with half cup water for 4-5 whistles until tender. Drain and save stock.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.

6. 6

   Add coarse masala: Grind 1 tsp peppercorns, 1 tsp fennel and 5 garlic cloves coarsely. Add and fry 4 minutes.

7. 7

   Add cooked offal: Add the pressure-cooked pieces. Toss on high heat 8-10 minutes.

8. 8

   Add stock: Add 2-3 tbsp saved stock. Toss and cook until completely dry.

9. 9

   Add curry leaves and final oil: Add a large sprig of curry leaves and 1 tsp sesame oil. Toss on high heat 2-3 minutes.

10. 10

    Serve: Adjust salt. Uppu kari should be completely dry and dark. Serve with steamed rice or parotta.