Authentic Tamil Nadu Kudal Varuval
A fiery and aromatic delicacy from South India, tender goat intestines are pan-roasted with freshly ground pepper, shallots, and fragrant curry leaves. This rustic masterpiece delivers bold, spicy flavors that pair wonderfully with steamed rice.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, black peppercorns, cumin seeds, and dry red chillies until fragrant, then grind them into a coarse powder.
2
Pressure cook the cleaned kudal with a pinch of turmeric powder, half the ginger-garlic paste, and a cup of water for about 5 whistles until tender.
3
Heat sesame oil in a heavy-bottomed pan and splutter a few curry leaves along with the sliced shallots until golden brown.
4
Add the remaining ginger-garlic paste and sauté until the raw aroma disappears completely.
5
Add the chopped tomatoes and cook until they turn mushy and oil begins to separate from the masala.
6
Add the cooked kudal along with any remaining stock, the freshly ground pepper-spice powder, and salt to taste.
7
Toss everything well and simmer on medium-low heat until the gravy thickens completely and coats the meat evenly.
8
Garnish with fresh coriander leaves and extra curry leaves before serving hot.
Ingredients
500g goat kudal (intestines), thoroughly cleaned and chopped
2 large shallots, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1 tbsp fennel seeds
2 tbsp whole black peppercorns
1 tsp cumin seeds
3 dry red chillies
2 sprigs fresh curry leaves
1/2 tsp turmeric powder
2 tbsp sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.