Authentic Tamil Nadu Kudal Varuval with Steamed Rice
A robust and spicy delicacy from Tamil Nadu featuring tender goat intestines pan-roasted with aromatic shallots, freshly ground black pepper, and fragrant curry leaves, pairing wonderfully with hot steamed rice.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Wash the cleaned kudal pieces thoroughly with turmeric and lemon juice, rinse well, and pressure cook with a pinch of turmeric, salt, and a splash of water for 4 whistles until tender.
2
Heat sesame oil in a heavy-bottomed pan or iron kadhai and add the fennel seeds and fresh curry leaves, allowing them to crackle.
3
Add the finely sliced shallots and sauté until translucent and golden brown.
4
Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
6
Add the coriander powder and half of the cracked black pepper, mixing well with the masala.
7
Add the cooked kudal pieces along with any remaining stock into the pan, tossing to coat well.
8
Simmer on medium heat until the gravy reduces completely and the meat is well-coated with the dry masala.
9
Sprinkle the remaining freshly cracked black pepper and chopped coriander leaves, give it a final toss, and turn off the heat.
10
Serve hot alongside freshly steamed white rice.
Ingredients
500g goat kudal (intestines), thoroughly cleaned and cut into bite-sized pieces
2 large shallots, finely sliced
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
2 tablespoons sesame oil
1 teaspoon fennel seeds
1 tablespoon freshly cracked black pepper
1 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.