Authentic Tamil Nadu Tuticorin Chettinad Kudal Curry with Warm Steamed Ponni Rice
A deeply spiced and aromatic delicacy from the coastal town of Tuticorin, featuring tender goat intestines slow-cooked in a robust blend of freshly roasted Chettinad spices.
80min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast all the roasting spices in a pan until fragrant, then grind them into a smooth powder.
2
Pressure cook the cleaned kudal with turmeric powder, salt, and a cup of water for about 5 whistles until tender.
3
Heat sesame oil in a heavy-bottomed pan, add fennel seeds and curry leaves, letting them splutter.
4
Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste until the raw smell disappears.
5
Add chopped tomatoes and cook until they turn mushy and oil separates from the masala.
6
Pour in the cooked kudal along with its stock and mix well.
7
Stir in the freshly ground spice powder and red chili powder, adjusting salt as needed.
8
Simmer on low heat for 15 minutes until the gravy thickens and coats the meat richly.
9
Garnish with fresh coriander leaves and serve piping hot with steamed Ponni rice.
Ingredients
500g kudal (goat intestine), thoroughly cleaned and chopped
2 onions, finely sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1 tablespoon fennel seeds
2 sprigs curry leaves
3 tablespoons sesame oil
1 teaspoon turmeric powder
2 tablespoons red chili powder
Salt to taste
For the roasting spices: 1 tablespoon black peppercorns, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, 4 dried red chilies, 2 cloves, 1-inch cinnamon stick
*This AI-generated recipe may contain inaccuracies.