Kudal Varuval

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   garnish

   Finish with cilantro.

7. 7
   serve

   Serve hot with rice or parotta.

Cuisines we love