Authentic Tamil Nadu Tuticorin Thoothukudi Kudal Kuzhambu with Warm Steamed Ponni Rice
A deeply aromatic and rustic coastal delicacy from Tuticorin, featuring tender goat intestines simmered in a freshly ground Chettinad spice paste. This hearty, warming curry is paired perfectly with steaming hot Ponni rice.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Clean the kudal thoroughly under running water several times and parboil with a pinch of turmeric and salt until tender.
2
Dry roast the grated coconut, fennel seeds, black peppercorns, cumin seeds, and dry red chilies until fragrant, then grind to a smooth paste.
3
Heat sesame oil in a heavy-bottomed pan, add mustard seeds and let them crackle, followed by curry leaves and sliced onions.
4
Sauté onions until golden brown, then stir in the ginger-garlic paste until the raw aroma disappears.
5
Add chopped tomatoes and cook until they turn mushy and oil separates from the masala.
6
Add the cooked kudal pieces and turmeric powder, mixing well to coat with the base masala.
7
Pour in the freshly ground spice paste and sufficient water to achieve a medium-thick curry consistency.
8
Simmer on medium heat for 15 minutes so the flavors meld deeply into the meat.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g kudal (goat intestines), thoroughly cleaned and cut into small pieces
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp sesame oil
1 tsp mustard seeds
1 sprig curry leaves
2 tbsp freshly grated coconut
1 tbsp fennel seeds
1 tbsp whole black peppercorns
1 tsp cumin seeds
4 dry red chilies
1 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.