October 17, 2014

Aatu Kudal Kulambu / Goat Intestine Curry

Kudal Kulambu is a traditional recipe of Tamil Nadu. This is one of my mom’s best signature dish and this is prepared right in her kitchen. I really love it so much, but yet some people have a dislike over this yummy curry. If you ask me if its prepared in the correct way then it will not have any smell and that’s the main reason for dislike I guess . And If you taste the curry once sure you are going to love it like I do. This pairs fantastic with plain white rice / Idli / Dosa. And this goat intestine is a good remedy for mouth ulcer. Whenever I got those irritating sores then my mom used to make this Kudal Kulambu.  And after having this curry I really felt better. When I was small whenever my dad buy this goat intestine its a very huge work for my mom to clean those intestines. But now a days its not a big deal. We used to buy this goat intestine from our near by mutton stall. And it is thoroughly cleaned and chopped like usual meat. So we never have to bother about cleaning anymore. Then cleaning under normal water like any other meat is enough. Always make sure the goat intestine is cleaned properly before proceeding to cook. Lets see how to prepare this authentic Kudal Kulambu / Goat Intestine Curry….



Aatu Kudal / Goat Intestine   -  1 cleaned & chopped

Sambar Onion  - 7-8 chopped or Big Onion  - 1/2 chopped

Tomato – 1/2 chopped

Garlic pods – 5-6 chopped (see the pic & notes)

Tamarind – a small gooseberry sized

Chilli powder – 1 & 1/2 tsp

Garam masala powder – a generous pinch ( optional )

Salt to taste

Oil – 3 tbsp

Masala For Pressure Cooking the Goat Intestine

Sambar Onion – 12-14 Or  Big Onion - 1

Garlic – 8-10 pods (see the pic & notes)

Ginger – 1 inch piece

Cumin seeds / Jeera – 1 tsp

Turmeric powder – 1/2 tsp

For Kulambu Masala

Oil – 2tsp

Sambar Onion – 18-20 Or Big Onion – 3

Cumin seeds / Jeera – 1tsp

Fennel seeds / Sombu – 1 tsp

Curry leaves – 1 spring

Corriander powder/ Kothamalli thool – 3 tsp

Coconut – Half of a small sized one or 1 cup grated

For Tempering

Cinnamon sticks / Pattai – 3 small sticks

Cardamom / Elakkai – 2-3

Cloves / Kirambu – 3

Fennel seeds / Sombu – 1/2 tsp

Curry leaves – a spring

Pressure Cooking the Goat Intestine

Grab the needed ingredients ready for Pressure Cooking the Goat Intestine.

Transfer the ingredients to a blender and blend to a fine paste. ( The moisture from the onion is well enough to make a fine paste, if you need water just add a splash )

Wash the goat intestine well with lots of water.

Place the goat intestine in a heavy bottomed vessel. Add enough water with the grounded turmeric masala and give a good mix.

Allow to boil for 5-7 mins. ( Boiling before pressure cooking helps removing the smell.)

Now add enough salt and transfer the intestine to a pressure pan and pressure cook for 3-4 whistles and switch to low flame and cook for another 12-15 mins or until the goat intestine turns soft and done ( Always add enough water while pressure cooking else it may burn).

Preparation Of Masala

Grab the needed ingredients for the masala.

Heat oil in kadai. Add the curry leaves and add the cumin and fennel seeds and wait for spluttering.


Add in the onion and fry till the onion turns transparent.


Now switch off the flame and add the corriander powder and give a good mix.

Let the onion mixture cools down a bit. Then transfer it to a blender and blend it along with the coconut to a fine paste. Add enough water while grinding the masala. Now the masala is ready.

Preparation of Kudal Kulambu

Heat oil in a heavy bottomed pan and add the whole garam masala ( cinnamon sticks, cardamom, cloves and fennel seeds) and fry for a min.

Throw in the chopped onion and garlic and fry for another min.

Now add in the tomato and fry till it gets mushy.

Pour in the pressure cooked goat intestine along with the grounded kulambu masala .

Add chilli powder and enough water and give it a good mix and allow to boil.

Add required salt for the kulambu ( Keep in mind we have added salt for pressure cooking the intestine). Let it boil for 12-15 mins in medium flame.


Add the tamarind extract and garam masala powder and give a good mix and allow to boil for another 3-4 mins and switch off the flame.

Authentic Kudal Kulambu is now ready to taste.

Kudal Kulambu

Notes :

  • Clean the goat intestine well before cooking.
  • Adjust the spiciness up to your taste.
  • I used small sized garlic pods in this recipe, if you are using big sized garlic then reduce the amount.



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Mustafa Shaik said...

your presentation is amazing and your recipe looks so easy to prepare....thanks for the amazing list of recipes.

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Anonymous said...

Yumyyyyy.. why to add tamarind juice?is it optional,?

Tamilarasi Sasikumar said...

Hi Anonymous,
It will give a good taste if u add and I recommend to add it...No need to add more just 1 0r 2 tsp will do... even for mutton kulambu I used to add tamarind ...

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