Authentic Tamil Nadu Chettinad Kudal Varuval with Warm Idiyappam
Savor the rustic flavors of Tamil Nadu with this spicy, dry-roasted goat intestine delicacy. Served alongside delicate, steaming string hoppers, it offers an intensely aromatic and deeply satisfying culinary experience.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the cleaned kudal pieces with turmeric powder, salt, and a cup of water for about 5 to 6 whistles until tender.
2
Dry roast the black peppercorns, fennel seeds, cumin seeds, dried red chillies, cinnamon, cardamom, and cloves on medium heat until fragrant, then grind into a coarse powder.
3
Heat coconut oil in a heavy-bottomed pan, add curry leaves, and sauté the chopped onions until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn mushy and oil separates from the masala.
6
Drain the cooked kudal and add it to the pan along with the freshly ground Chettinad spice powder.
7
Toss everything well on medium heat, roasting the mixture for 10-15 minutes until the spices coat the meat thoroughly and it turns dry.
8
Garnish with freshly grated coconut and serve piping hot alongside freshly pressed, warm idiyappam.
Ingredients
500g goat kudal (intestines), thoroughly cleaned and cut into small pieces
2 onions, finely chopped
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1 sprig curry leaves
2 tbsp coconut oil
1 tsp turmeric powder
Salt to taste
3 tbsp whole black peppercorns
2 tbsp fennel seeds
1 tbsp cumin seeds
4 dried red chillies
1 cinnamon stick
3 green cardamom pods
4 cloves
2 tbsp fresh grated coconut
*This AI-generated recipe may contain inaccuracies.