Kudal Varuval

Instructions

1. 1

   Thoroughly Clean the Kudal

   • This is the most critical step. Turn the goat intestines inside out. Gently scrape the inner layer with the back of a knife to remove any impurities.
   • In a large bowl, add the intestines, 1 tbsp of turmeric powder, and 1 tbsp of salt. Rub them together vigorously for 5 minutes. This disinfects and removes any strong odors.
   • Rinse under cold running water multiple times until the water runs completely clear. This may take 5-10 minutes.
   • Once clean, chop the kudal into small, 1-inch bite-sized pieces.
2. 2

   Pressure Cook for Tenderness

   • Place the chopped kudal in a pressure cooker. Add 2 cups of water, 0.5 tsp of the cooking turmeric powder, and 0.5 tsp of the cooking salt.
   • Secure the lid and pressure cook on medium-high heat for 10-12 whistles, or approximately 20-25 minutes, until the kudal is completely soft and tender.
   • Allow the pressure to release naturally. Open the cooker, drain the kudal, and set it aside. The cooking liquid can be discarded or saved for other gravies.
3. 3

   Prepare the Fresh Chettinad Masala

   • While the kudal is cooking, heat a small, dry pan over low heat.
   • Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chillies.
   • Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn.
   • Remove from heat and let the spices cool completely. Grind them into a fine powder using a spice grinder or blender.
4. 4

   Create the Varuval Base

   • Heat the sesame oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the curry leaves and let them splutter.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
   • Stir in the slit green chillies and chopped tomatoes. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they break down and the oil begins to separate from the mixture.
5. 5

   Fry and Finish the Dish

   • Lower the heat and add the freshly ground Chettinad masala powder, the remaining 0.5 tsp turmeric powder, 1 tsp red chilli powder, and the remaining 1 tsp salt. Sauté for 2 minutes until the spices are fragrant.
   • Add the pressure-cooked kudal to the pan. Mix thoroughly to coat each piece evenly with the masala.
   • Continue to cook on medium-low heat for 10-15 minutes, stirring every few minutes. This roasting step is key to developing the 'varuval' texture. The masala will thicken and cling to the kudal pieces.
   • Sprinkle the garam masala over the top, give it a final stir, and cook for one more minute.
   • Garnish with freshly chopped coriander leaves and serve hot.