Uppu Kari

Ingredients

• - salted dried meat curry as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Prepare meat: Use 500g mixed offal — liver, kidney, heart and tripe or a combination. Wash thoroughly under cold running water.
2. Marinate: Mix with 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1.5 tsp red chilli powder and salt. Marinate 30 minutes.
3. Pressure cook offal: Cook marinated offal with half cup water for 4-5 whistles until tender. Drain and save stock.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.
5. Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.
6. Add coarse masala: Grind 1 tsp peppercorns, 1 tsp fennel and 5 garlic cloves coarsely. Add and fry 4 minutes.
7. Add cooked offal: Add the pressure-cooked pieces. Toss on high heat 8-10 minutes.
8. Add stock: Add 2-3 tbsp saved stock. Toss and cook until completely dry.
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. Serve: Adjust salt. Uppu kari should be completely dry and dark. Serve with steamed rice or parotta.