Friday 30 March 2018

Aatu Kudal Pepper Fry | Kudal Milagu Varuval | Lamb Intestine Pepper Fry

During my Childhood, most Sundays Grandma would prepare Kudal kulambu for us for lunch and it has always been there on my favorite list. Even now, the very smell of the rich tasting curry reminds me of the fun filled weekends I had as a kid. I've already posted her curry version here on blog and it is kinda routine or even tradition for us to follow the same recipe even after her without altering much of it. The reason why there was not much of experimenting was because washing, chopping and cooking lamb intestine was a messy and tedious task then. But these days we get it chopped directly from the meat stalls, and as I also love experimenting, I've started playing with this particular ingredient. So here's pepper fry using lamb intestine, I'd not call this a unique recipe but trying a pepper fry with kudal is definitely out of routine in my case. This dish tastes too good and makes a very good pair with rasam rice and also tastes great with roti and dosa. I also prepare uthapams with this masala and trust me it tastes amazing :)


  1. Lamb Intestine Chopped - 200 grams
  2. Shallots - 10 (You can also use one big onion but small onions taste better) 
  3. Cumin powder - 1 teaspoon
  4. Pepper powder - 1 teaspoon 
  5. Fennel seeds - 1/4 teaspoon 
  6. Green chilly - 1 (small one or half of it; optional) 
  7. Cinnamon stick - 1 very small piece 
  8. Curry leaves - Few
  9. Oil - 2 tablespoons 
  10. Salt - As required
To dry roast and crush (Use a pestle and mortar to crush coarsely) 
  1. Peppercorns - 1/4 teaspoon 
  2. Cumin seeds - 1/4 teaspoon 
To Cook The Intestine Pieces
  1. Ginger Garlic paste - 1/4 teaspoon 
  2. Turmeric powder - 1/4 teaspoon 
  3. Salt - 1/8 teaspoon 


  • Wash the pieces well in water and add it to a cooker. Pour enough water about one cup, then add ginger garlic paste, 1/8 teaspoon salt, 1/4 teaspoon turmeric powder and stir well. Cover and pressure cook for 15 minutes on low flame. Remove from flame and open the cooker after pressure has dropped. Place on flame again and wait until the water content reduces. 
  • Dry roast peppercorns and cumin seeds for a few seconds just until you can smell the aroma. Then grind them both coarsely; keep aside. 
  • Now place a kadai on flame and pour oil into it. After it heats up, add fennel seeds, cinnamon stick, curry leaves and saute for a few seconds. 
  • Then add chopped green chilly, chopped shallots, and saute until the onions turn translucent.  
  • Now add the cooked intestine pieces into it and saute for a few minutes. Then add cumin powder, pepper powder, salt and saute well until it seems dry. 
  • Finally add the crushed powder and give a good stir. 
  • Remove from flame after a minute or so and serve hot with rice or chapati. 

TIP 1: Make sure the intestine has got cooked before your proceed to make the varuval. The cooking time for the intestine pieces vary with the age of the lamb and so make sure you check them after pressure cooking. It should be soft not rubbery or hard. 

TIP 2: Adding more oil makes the recipe taste good. But if the intestine pieces have enough fat already reduce the amount of oil accordingly.

TIP 3: You can reduce the amount of pepper powder as per your wish. And also avoid the dry roasted powder, it just adds flavor to the dish.

TIP 4: If you have excess water from cooking the intestines you can either discard it or use in making the intestine curries. 

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