Kudal Kuzhambu with Steamed Basmati Rice

Instructions

1. 1

   Clean the Goat Intestines (Kudal)

   • This is the most critical step. Wash the kudal thoroughly under cold running water multiple times.
   • Carefully turn each piece inside out. Use the handle of a thin ladle or a stick to help push it through.
   • Gently scrape the inner layer to remove any impurities, being careful not to tear the intestine.
   • Wash again with a mixture of salt and turmeric powder. This helps remove any lingering smell and disinfects it.
   • Rinse thoroughly one last time and cut into 1-inch pieces. Set aside.
2. 2

   Pressure Cook the Kudal

   • Place the cleaned kudal pieces in a pressure cooker.
   • Add 1/2 tsp of turmeric powder, 1/2 tsp of salt, and 2 cups of water.
   • Close the lid and pressure cook on medium heat for 8-10 whistles, or for about 25-30 minutes until the kudal is tender.
   • Allow the pressure to release naturally. Drain the kudal and reserve the cooked water (stock) for the curry.
3. 3

   Prepare the Masala Paste and Tamarind Extract

   • While the kudal is cooking, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the juice, then strain and discard the pulp.
   • In a small pan, dry roast the fennel seeds, cumin seeds, black peppercorns, cinnamon stick, and cloves on low heat for 1-2 minutes until fragrant.
   • Let the spices cool completely, then transfer to a grinder with the grated coconut. Add a little water and grind to a smooth, fine paste.
4. 4

   Sauté the Kuzhambu Base

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter. Add the curry leaves and sauté for 30 seconds.
   • Add the peeled sambar onions and sauté for 5-6 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes until they become soft and mushy.
5. 5

   Combine and Simmer the Curry

   • Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and the remaining 1 tsp of salt to the pan. Sauté for 1 minute until the spices are fragrant.
   • Add the pressure-cooked kudal pieces and mix well to coat them with the masala.
   • Pour in the ground coconut paste, the prepared tamarind extract, and 1 cup of the reserved kudal stock. Mix everything thoroughly.
   • Bring the kuzhambu to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken.
   • Check for salt and adjust if necessary.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the kuzhambu rest for at least 15 minutes before serving. Serve hot with idli, dosa, appam, or steamed rice.