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A classic Chettinad delicacy, this spicy goat intestine fry is packed with aromatic spices. Tender pieces of kudal are pressure cooked and then pan-fried to create a rich, flavorful, and semi-dry dish that is a true testament to the bold flavors of Tamil Nadu.
For 4 servings
Thoroughly Clean the Kudal
Pressure Cook for Tenderness
Prepare the Fresh Chettinad Masala
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A classic Chettinad delicacy, this spicy goat intestine fry is packed with aromatic spices. Tender pieces of kudal are pressure cooked and then pan-fried to create a rich, flavorful, and semi-dry dish that is a true testament to the bold flavors of Tamil Nadu.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 286.35 calories per serving with 23.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Varuval Base
Fry and Finish the Dish
This same masala base can be used to make Mutton Varuval (using boneless mutton pieces) or Eeral Varuval (using mutton liver). Adjust pressure cooking times accordingly.
To make a gravy, add 1/2 cup of thin coconut milk or the reserved kudal stock at the end and simmer for 5-7 minutes until the gravy thickens slightly.
For a slightly different flavor profile, add a small piece of cinnamon stick and 2 cloves while dry roasting the spices for the masala powder.
Goat intestine is an excellent source of high-quality protein, essential for muscle repair and growth. It is also rich in collagen, which supports joint health, skin elasticity, and gut lining integrity.
This dish provides important minerals like iron, which is vital for preventing anemia and maintaining energy levels, and zinc, which plays a key role in immune function and wound healing.
The Chettinad spices used, such as cumin, fennel, and black pepper, are known for their digestive properties. They can help stimulate digestive enzymes and improve overall gut health.
The key signs of properly cleaned kudal are the absence of any foul odor and the water running completely clear after rinsing. The inner membrane should be scraped off, and rubbing with turmeric and salt is a crucial step for disinfection.
Kudal Varuval can be part of a balanced diet when eaten in moderation. Goat intestine is a good source of protein, collagen, and minerals like iron and zinc. However, it is also high in cholesterol, so individuals with heart conditions should consume it sparingly.
A single serving of Kudal Varuval (approximately 185g) contains around 280-320 calories. The exact number can vary based on the amount of oil used and the fat content of the meat.
It is traditionally served as a side dish with Sambar or Rasam and steamed rice. It also pairs excellently with dosas, idlis, or as a standalone appetizer.
Yes, you can easily reduce the spice level. Decrease the number of dried red chillies, green chillies, and black peppercorns used in the recipe. You can also reduce the amount of red chilli powder.