Authentic Tamil Nadu Kudal Kuzhambu with Steamed Ponni Rice
A deeply spiced and aromatic South Indian delicacy featuring tender mutton intestine simmered in a robust, freshly ground coconut and shallot gravy. This soul-satisfying curry pairs wonderfully with hot steamed Ponni rice.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the kudal thoroughly in multiple changes of warm water, rub with turmeric and lemon juice, and rinse well.
2
Pressure cook the cleaned kudal with a pinch of turmeric, salt, and a cup of water for 5 to 6 whistles until tender.
3
In a pan, dry roast the grated coconut and dry red chillies until golden brown, then grind them into a smooth paste.
4
Heat oil in a heavy-bottomed pan, add mustard seeds and let them splutter, followed by fresh curry leaves and pearl onions.
5
Sauté the onions until translucent, then add the ginger-garlic paste and cook until the raw aroma disappears.
6
Add the chopped tomatoes, turmeric powder, and spice powders, cooking until the oil separates from the masala.
7
Stir in the cooked kudal along with its stock and the ground coconut paste, mixing well.
8
Simmer the kuzhambu on medium heat for 15 minutes until the gravy thickens and the flavors meld harmoniously.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g kudal (mutton intestine), thoroughly cleaned and cut into bite-sized pieces
1 cup small pearl onions (shallots), peeled
2 medium tomatoes, finely chopped
3 tbsp sesame oil or coconut oil
1 tsp mustard seeds
1 sprig fresh curry leaves
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
2 tbsp kudal masala powder (or freshly ground coriander, cumin, and pepper mix)
1 cup fresh grated coconut
4-5 dry red chillies
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.