Salted boneless Goat meat pieces dried under direct sunlight. These meat pieces are cautiously dried to use for up to 6 months. This can be merely shallow fried, fried and pound to sprinkle on the omelette. Soak overnight pressure cook to make gravy. Get detailed  recipes  from our blog www.chettinadcookbook.org

1 kilo of boneless Goat meat we get 200 gms of Uppukandam once completely dried. Water content 75 to 80%

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