Monday, March 3, 2014

Aatu kudal kuzhambu | Lamb intestine curry

Preparing kuzhambu or curry out of every part of mutton is the traditional method of Tamilnadu culinary.One of the special is mutton kudal kuzhambu or kudal saaru,but most of the people have a discomfort/dislike for lamb intestine.I would say this curry is really tasty for the people who have tasted.This food is low in fat and are richest source of vitamin B6, B12, A, iron,zinc,copper,selenium, Phosphorous, manganese and are high in protein too. The only bad thing is that they are high cholesterol.


Mutton kudal -1/2 kg
Rice -2 tsp
Dhania -5 to 7 tsp
Dry red chilli -8 to 10
Curry leaves -1 stick
Shallots -2 cups
Castor oil -1 tsp (optional)
Turmeric powder -1 tsp
Salt as required

To temper:
Oil -2 tbsp
Curry leaves -1 stick
Pepper corns -1 tsp

How to clean intestine ;

  • This is one of the difficult task in preparing kudal kuzhambu. Try to get cleaned from the market to make cleaning bit easier.
  • Wash repeatedly for about 7 to 8 times in running tap water and finally clean using turmeric powder to be free from any microbes and if required use lemon too.
  • Cutting will be the other tough task as they are slippery. To make bit easier turn the inside part outside and then cut.

Method :

  1. Dry roast rice and red chillies and keep aside in a plate.
  2. In the same pan add little oil and fry dhania,curry leaves and transfer to the same plate.
  3. In the same pan add shallots and 1 tsp of castor oil (or cooking oil of your choice). Fry well until they turn golden brown.
  4. Once fried transfer to the plate and allow it to cool completely and grind to a fine paste in a blender.
  5. Now in a pressure pan add the cleaned kudal/intestine and the paste. Pour adequate amount (about 7 to 9 glasses),turmeric powder and salt.
  6. Pressure cook for about 9 whistles or until the pieces gets cooked.
  7. Once done heat oil and fry the tempering ingredients and pour hot over the curry.
  8. Serve hot with rice/idli/dosa.

Aatu kudal kuzhambu

Note :
  • Cleaning and cutting is tedious process so try to get it done from the market.
  • Neatly rub and clean the sweater/wool like part and remove excess fat if present. But do not remove all fat as they adds taste to the curry.
  • Not required any garnishing.

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