Sunday, March 26, 2017

Aattu Kudal Kulambu / Goat Intestine Curry

  • Goat Intestine/Aatu Kudal (chopped) - 1 kg
  • Pearl onions/Shallots (chopped) - 2 cups
  • Tomato, chopped - 2 nos
  • Ginger garlic paste - 2 tbsp
  • Garlic pods , finely chopped - 6 pods 
  • Curry leaves - Few
  • Green chillies - 3 nos 
  • Red chilli powder - 3 spoons 
  • Coriander powder - 3 spoons 
  • Turmeric powder - 1/4 spoon 
  • Cinnamon - 2 small sticks 
  • Bay leaves - 1 nos
  • Cumin seeds - 1/2 spoon 
  • Oil as required
  • Salt to taste
To Grind : 
  • Fennel Seeds (Sombu) - 1 tsp
  • Poppy Seeds (Kasa Kasa) -1 tsp
  • Pepper corn - 1 tbsp
  • Shredded Coconut : 1/2 cup 


1. How to clean Goat intestine:-
  • Boil water in a vessel and put the whole bag inside that water and closed it for 10 minutes .

  • After 10 minutes, removed it from water and took out the tubular structure and kept aside. 
  • And then brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and washed it nicely and kept aside. 
  • Now took each tube and showed under running water till the tubes are completely clean. It took nearly 20 minutes to clean the tubes.

  • And finely I tried to cut the bag first and then tubes. The tubes also had to be patiently cut into small pieces. It was very slippery. After cutting the tubes, washed it again nicely and they became very very clean. Set aside.

2. To make Kudal Kuzhambu | Goat Intestine curry:-
  • Add shredded coconut, pepper corn, poppy seeds and fennel seeds into mixer jar and grind it to the fine paste. Set aside.
  • In a pressure cooker, heat oil and add cinnamon stick, Bay leaves and cumin seeds let it splutter.Then add chopped garlic, curry leaves and green chillies and fry it still the raw smell leaves. 

  • After the raw smell leaves add onion, tomato and ginger garlic paste and saute it well.

  • Add turmeric powder and grounded coconut mixture and saute.

  • Keep the stove in medium flame and add chili powder and coriander powder. Now add intestine(kudal) pieces. Mix everything nicely. 

  • Add a cup of water and the salt needed. Close the cooker and pressure cook for about 9 whistles or until the pieces gets cooked. 


  • Once its done turn off the flame and garnish with coriander leaves if desired. 
  • Serve hot with rice/idli/dosa. 

Goat's Blood Fry | Aattu Ratham Poriyal

  • Goat’s blood – 1 large bowl full(looks like a deep red cake )
  • Garlic 1 large – peeled and semi crushed
  • Small onion , chopped - 15 to 20 nos
  • Green Chillies- 3 nos
  • Turmeric powder - ½ spoon
  • Red Chilli powder - 1/2 tbsp
  • Crushed Black pepper – 1 tbsp
  • Crushed Cumin seeds - 1 tbsp
  • Pepper powder - 1 tbsp
  • Cumin powder - 1/2 tbsp
  • Curry leaves few
  • Salt to taste
  • Oil - 4 tbsp
To grind:-
  • Shredded coconut - 1 cup
  • Fennel seeds - 1 tbsp

  • Using a blender, grind the shredded coconut and fennel seeds into a fine paste and keep this aside. 
  • Steam cook the blood for about 5 minutes. It further becomes solid after this. Then add ground coconut mixture and mix well by hand. Set aside. 

  • In a wok, heat oil. Add cumin seeds. Let it pop and splutter well.
  • Then add crushed garlic pods, crushed peppers, crushed cumin seeds and curry leaves. Fry till it turns to golden color.
  • Add green chillies and chopped small onions. 
  • Once the onion turns golden brown, Pour the blood mixture in the kadai.
  • Add in the pepper powder, cumin powder, turmeric powder, red chilli powder, a pinch of salt to the mixture and fry well for 2 minutes until the raw smell is gone. 
  • Switch off the fire when the blood poriyal becomes dry, but not so dry.
  • Serve hot with Idly or Dosai. It makes a yummy break-fast!!!