Authentic Tamil Nadu Kudal Curry with Steamed Ponni Rice
A deeply aromatic and spicy delicacy from Tamil Nadu featuring tender goat intestines slow-cooked in a robust blend of freshly roasted spices, shallots, and fragrant curry leaves.
90min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the kudal thoroughly in multiple changes of water, rubbing with turmeric and salt, then drain well.
2
Pressure cook the kudal with turmeric powder, a pinch of salt, and a cup of water for about 5 whistles until tender.
3
Heat sesame oil in a heavy-bottomed pan and temper with mustard seeds and fennel seeds until they crackle.
4
Add sliced shallots and curry leaves, sautéing until the onions turn translucent and golden.
5
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Mix in coriander powder, black pepper powder, and salt, stirring well for a couple of minutes.
8
Add the cooked kudal along with its stock into the pan and bring everything to a rolling boil.
9
Simmer on medium heat for 15 minutes until the gravy thickens and coats the meat richly.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g kudal (goat intestine), thoroughly cleaned and cut into bite-sized pieces
2 large shallots, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1 sprig curry leaves
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fennel seeds
2 tbsp freshly ground black pepper powder
1 tsp turmeric powder
2 tbsp coriander powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.