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A bold and aromatic Chettinad curry made with tender goat intestines, cooked in a tangy tamarind base with freshly ground spices and coconut. This traditional delicacy is a true feast for the adventurous palate.
For 4 servings
Clean the Goat Intestines (Kudal)
Pressure Cook the Kudal
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A bold and aromatic Chettinad curry made with tender goat intestines, cooked in a tangy tamarind base with freshly ground spices and coconut. This traditional delicacy is a true feast for the adventurous palate.
This chettinad recipe takes 125 minutes to prepare and yields 4 servings. At 309.83 calories per serving with 22.8g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Masala Paste and Tamarind Extract
Sauté the Kuzhambu Base
Combine and Simmer the Curry
Garnish and Serve
This kuzhambu base can also be made with mutton chunks (Mutton Kuzhambu) or country chicken. Adjust pressure cooking times accordingly.
For a lighter version, you can skip the ground coconut paste. The gravy will be thinner but still flavorful. You may need to add a little rice flour slurry to thicken it.
Increase or decrease the amount of red chili powder and black peppercorns to suit your heat preference. Chettinad cuisine is traditionally very spicy.
Goat intestines are a natural source of collagen, which is vital for maintaining the health and elasticity of skin, joints, and connective tissues.
This dish provides high-quality protein, containing essential amino acids necessary for muscle repair, growth, and overall body function.
The recipe uses spices like turmeric, black pepper, and cloves, which are known for their potent anti-inflammatory and antioxidant properties.
Organ meats are a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent iron-deficiency anemia.
A single serving of Kudal Kuzhambu (approximately 1 cup or 360g) contains around 450-550 calories. The exact count depends on the amount of oil used and the fat content of the intestines.
Kudal Kuzhambu can be part of a balanced diet when eaten in moderation. It's a rich source of protein and collagen. However, it is also high in cholesterol and saturated fat, so individuals with heart conditions should consume it sparingly.
Unfortunately, there are no shortcuts to cleaning kudal properly. It is a labor-intensive process that is essential for hygiene and taste. Some butchers may sell pre-cleaned kudal, which can save significant time.
It pairs exceptionally well with traditional South Indian staples like idli, dosa, appam, idiyappam, and plain steamed rice. The soft texture of these dishes helps soak up the flavorful gravy.
You can store leftover Kudal Kuzhambu in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat thoroughly before serving.
A strong gamy smell is almost always due to improper or incomplete cleaning of the intestines. It's crucial to wash, turn them inside out, scrape, and rinse with turmeric and salt multiple times to eliminate any odor.