Lamb Intestine Curry/ Goat Intestine Curry/ Aatu Kudal Kuzhambu

Lamb Intestine Curry/ Goat Intestine Curry/ Aatu Kudal Kuzhambu
Recipe Cuisine: Indian |  Recipe Category: Non Veg | Prep Time: 20 mins  | Cook time: 15 mins

Kudal Kuzhambu is a traditional recipe of Tamil Nadu. This is one of my mom’s best dish.  I really love it so much. Peoples in south Tamil Nadu knows that Idly with Kudal Kuzhambu is a best combination dish and It tastes so yummy. I come to know that Aatu kudal has much medicinal value. You can also do thick gravy with this. It also tastes good. But the only thing is you have to clean it properly otherwise it will not be good.

Ingredients:

• Goat Intestine/Aatu Kudal (chopped) - 1 kg
• Chopped Small Onion - 1 & 1/2 cups
• Tomato - 2  (chopped)
• Ginger garlic paste - 2 tbsp 
• Red chili powder - 2 tsp 
• Coriander powder - 3 tsp 
• Turmeric powder - 1/4 tsp 
• Cinnamon - 1 small stick 
• Bay leaves - 2 nos
• Cumin seeds - 1/2 tsp 
• Oil  - As needed
• Salt to taste

To Grind : 

• Fennel Seeds  - 1 tsp
• Poppy Seeds  -1 tsp
• Shredded Coconut - 1/2 cup 

Method:

Step 1:

• Clean and Wash the goat intestine properly, Chop it into medium sizes. (Click Here For the Cleaning Procedure)
• Take a Pressure cooker, Heat oil, Add Cinnamon, Bay leaf, Cumin seeds, one by one, Allow it to sizzle.
• Add chopped small onion, fry it until it turns golden. Add ginger garlic paste in it, stir well until the raw smell goes up.
• Add turmeric powder in it, mix well. Add chopped tomatoes in it, Mash well.
• Now add the cleaned and chopped intestine pieces in it, mix well.
• Keep the flame in medium until the excess water in the intestine gets evaporated.( Intestine will be having more excess water in it)
• Meanwhile add fennel seeds, poppy seeds, shredded coconut in a blender or mixer, Grind it as a smooth paste. keep aside.

Step 2:

• once the water gets evaporated, Add red chili powder, Coriander powder, salt, grinded paste and some water in the cooker, Pressure cook for 5- 6 whistles.
• Open the cooker when the pressure releases and the oil will floats on the top.
• Once its done turn off the flame and garnish with coriander leaves if desired. 
• Serve hot with rice/idly/dosa. But this will be excellent with Idly.

Notes

• Boiling before pressure cooking helps removing the smell.
• Always add enough water while pressure cooking else it may burn.
• You can pressure cook for some more whistles if the intestine is not cooked.
• You can adjust water when you need Thick Consistency.