Kudal Varuval

Name: Kudal Varuval
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g goat intestine (cleaned very well and cut into small pieces); 1 pinch turmeric powder (for cleaning); 1 tbsp lemon juice (for cleaning); 500 ml water (for pressure cooking); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 6 pcs garlic (cloves, finely crushed); 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp oil; 1 tsp fennel seeds; 0.5 tsp cumin seeds; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp black pepper powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp cilantro (chopped)

RATING

4.3/5(38)

TASTE SCORE

8/10

A spicy Tamil-style goat intestine fry with deep roasted masala flavor and a chewy, satisfying bite. Cleaned well, pressure cooked till tender, then tossed with onion, ginger, garlic, and black pepper for a bold side dish.

PREP

30m

COOK

35m

SERVES

1 KATORI

227 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Clean the goat intestine well.
1.Rinse the goat intestine several times under running water.
2.Rub it with turmeric powder and lemon juice to reduce any strong smell.
3.Rinse again very well and cut into small bite-size pieces.
TIPCleaning thoroughly is the key to good flavor and texture.
pressure cook · ~20 min
Pressure cook the intestine until tender.
1.Add the cleaned goat intestine to a pressure cooker with water.
2.Cook on medium heat for 4 to 5 whistles, until tender but not mushy.
3.Let the pressure drop naturally, then open and keep the cooked intestine aside.
TIPIf there is too much liquid left, keep only a few spoonfuls for the final fry.
saute · ~12 min
Cook the masala base.
1.Heat oil in a wide pan over medium heat.
2.Add fennel seeds, cumin seeds, and curry leaves and cook until fragrant.
3.Add onion and green chili, then cook until the onion turns light golden.
4.Add ginger and garlic and cook until the raw smell goes away.
5.Add tomato and cook until soft and pulpy.
saute · ~1 min
Add the spice powders.
Add red chili powder, coriander powder, black pepper powder, garam masala, and salt. Mix well and cook for 1 minute so the spices lose their raw taste.
TIPKeep the heat low while adding spice powders so they do not burn.
fry · ~10 min
Fry the cooked intestine with the masala.
1.Add the pressure-cooked goat intestine to the pan.
2.Toss well so every piece is coated with the masala.
3.Add a few spoonfuls of the cooking liquid if needed to loosen the pan.
4.Cook on medium heat, stirring often, until the masala clings to the pieces and the dish turns dry.
TIPCook uncovered for the best varuval texture.
garnish
Finish with cilantro.
serve
Serve hot with rice or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After pressure cooking, test one piece by biting it; it should be tender with chew, not rubbery or mushy.
2
Drain off excess cooking liquid before frying so the masala roasts onto the intestine instead of turning gravy-like.
3
Slice the onions fine and cook them to light golden; this gives the varuval its deep, slightly sweet base.
4
Keep the pan wide and uncovered in the final fry so moisture evaporates quickly and the pieces get a proper dry finish.
5
Add the reserved cooking liquid only a spoon at a time; too much will make the masala separate and slow browning.
6
A final dusting of black pepper just before switching off the heat sharpens the classic Tamil-style finish.
7
This dish reheats well; warm it in a pan, not the microwave, to bring back the dry roasted texture.