Kudal Kuzhambu

1. 1
   prep · ~15 min

   Clean the intestine well.

   1.Rinse the goat intestine several times under running water.

   2.Rub with a little turmeric powder and wash again well.

   3.Trim any tough membrane if needed and cut into small bite-size pieces.

   TIPClean thoroughly to remove any strong smell and grit before cooking.
2. 2
   pressure cook · ~30 min

   Pressure cook the intestine.

   1.Add the cleaned intestine to a pressure cooker with 1 cup water, a pinch of turmeric powder, and half of the salt.

   2.Close the cooker and cook on medium heat for 15 to 20 minutes until tender.

   3.Let the pressure drop naturally and keep the cooked intestine with its cooking liquid aside.
3. 3
   roast · ~2 min

   Roast the spice ingredients lightly.

   Warm a small pan and dry roast cumin seeds for 30 to 40 seconds until fragrant. Let them cool slightly with the grated coconut and poppy seeds.

   TIPKeep the heat low so the cumin and coconut stay aromatic, not bitter.
4. 4
   mix · ~3 min

   Grind the masala paste.

   Grind the roasted cumin seeds, coconut, and poppy seeds with a little water to a smooth paste. Keep it ready for the gravy.

5. 5
   saute · ~15 min

   Cook the onion and tomato base.

   1.Heat oil in a heavy pan over medium heat.

   2.Add fennel seeds, cinnamon, cloves, and curry leaves; let them sizzle for a few seconds.

   3.Add onion and green chili, then cook until the onion turns light golden.

   4.Add ginger-garlic paste and cook until the raw smell fades.

   5.Add tomato and cook until soft and pulpy.
6. 6
   saute · ~1 min

   Add the ground spices.

   Stir in coriander powder, red chili powder, black pepper, and the remaining salt. Cook for 1 minute so the spices bloom in the oil.

7. 7
   simmer · ~15 min

   Simmer the curry.

   1.Add the cooked intestine along with its cooking liquid to the pan.

   2.Mix in the ground coconut paste and 1 cup water.

   3.Bring the curry to a gentle simmer and cook until the gravy thickens and the flavors come together.

   TIPThe gravy should coat the intestine lightly and stay spoonable, not watery.
8. 8
   garnish

   Finish with cilantro.

9. 9
   serve

   Serve hot with rice, idli, or dosa.

Cuisines we love