Kudal Kulambu is another very traditional curry recipe of Chettinad cuisine and also other parts of Tamil Nadu. I love this curry so much with hot rice and I know many of you would have an aversion/dislike for lamb intestine curry but still I won't hesitate to say that this is a very delicious curry. Those who have tasted it will know. Cleaning and chopping is a bit tough, but we get it chopped and cleaned right from the market like usual meat. Then cleaning under normal water 3 to 4 times will do. If you are more conscious about cleaning you can clean the intestine in lemon, water salt and turmeric powder mixture to make it free from microbes. There are different preparations using lamb intestine in different parts of Tamil Nadu, mostly lamb intestine is prepared around Madurai, Tirunelveli, Tuticorin, Nagercoil, Karaikudi (Chettinad), we get the spicier curries from restaurants and street side stalls. These curries goes well with Rice, Chapati and Parotta/Parathas. This curry version is my Mom's special which she adapted from my granny (her mom), its so delicious, she adds plantain to the curry to enhance the flavor. Lets get to know this recipe.
- Lamb Intestine/Aatu Kudal (chopped) - 1.5 kg (1500 grams)
- Coconut - 3/4th of a coconut
- Pearl onions/Shallots (chopped) - 2 cups
- Plantain/Valakkai - 2
- Ginger - 1 inch long piece
- Garlic - 2 pods
- Curry leaves - Few
- Red chilli powder - 3 spoons
- Coriander powder - 3 spoons
- Turmeric powder - 1/4 spoon
- Cardamom pods - 2
- Star anise - 2
- Cinnamon - 2 small sticks (2 inch long piece)
- Cumin seeds - 1/2 spoon
- Fennel seeds - 1/2 spoon
- Mustard seeds - 1/4 spoon
- Salt - As per taste
- Oil - 10 to 15 spoons
For washing the lamb intestines
- Soak the intestines in warm water mixed with lemon, salt and turmeric powder for 10 minutes. Then wash it 3-4 times with normal water and set aside.
- In a pressure cooker add the following and pressure cook for 15 minutes on a low flame and set aside.
1. Lamb Intestine/Aatu Kudal - 1.5 kg (1500 grams)
2. Turmeric powder - 1/4 spoon
3. Salt - As per taste
4. Water - 2 cups
- Meanwhile make a fine paste of the following ingredients and set aside;
(Fine coconut paste)
1. Coconut - 3/4th of a coconut
2. Ginger - 1 inch long piece
3. Garlic pods - 2
4. Cumin seeds - 1/2 spoon
5. Fennel seeds - 1/2 spoon
6. Cinnamon stick - 1 small piece
- Open the pressure cooker after the pressure gets released and check whether the lamb intestine has got coked well. If its still tough it must be cooked for another 5 minutes. If not you can proceed to the next step.
- Take a big pan add oil and let it heat, then add mustard and let it splutter, now add one cinnamon stick, star anise, curry leaves saute for a few seconds, then add onions and saute well until it turns slightly brownish.
- Then add the cooked intestine and cubed plantains/valakkai into it along with the excess water (from cooker) and stir well.
- Now add the fine coconut paste, red chilli powder, coriander powder stir well.
- Check for salt and add if necessary, also add water to adjust gravy consistency according to your requirement.
- Let the gravy boil well for 10 minutes (on low flame) or until the oil separates and peeps out from the gravy.
- Remove from flame and serve!!
TIP 1: Clean the intestines well before using it. Washing as I said will help to get rid of the smell from them.
TIP 2: Add coconut milk instead of coconut if you wish. If you are going to add coconut milk just avoid coconut while making the fine masala paste . Then pour the coconut milk after adding the paste into the gravy.
TIP 3: You can also add all the ingredients to the cooked lamb intestine and finally temper the gravy, both ways it will taste the same.
TIP 4: It has a lot of fat and so it will be difficult to digest, we usually have rasam rice after having this curry. Its best to have rasam as it helps ease digestion. Click here for rasam recipe.
Delicious and traditional Aatu Kudal Kulambu / Lamb Intestine Curry is now ready!! Serve with Hot rice and enjoy!!
Linking my recipe to Anu's "South Indian Cooking" (SIC) Series Event #1
also to Lubna's "Joy from fasting to feasting event"