Kudal Kulambu

I could say my passion and interest towards cooking is taking me to all the extents, which i taught I wont do. Since I am vegetarian i wont even like the smell of non veg. Usually i will make my mom to prepare food for me before eating non veg on Sunday's.When the whistle comes while pressure cooking the kudal i will shout at mom, while i am cooking Kudal Kulambu my mom was saying all those things i did. Among all non veg recipes the smell of Kudal is the most i hate, but now after i started cooking i cleaned the Kudal and made Kudal Kulambu. Even i can't believe on me. Yes !! its me all because of my cooking passion and interest.Its for my mom and dad, they just love this Kudal Kulambu a lot. They won't complaint if this Kudal Kulambu fills their tummy on Sunday's.

I have heard from amma saying, my grand ma (dad's mom) will prepare Kudal Kulambu on Sunday morning's and serve along with Idly. Even i have seen in many non veg hotels, Idly and Kudal Kulambu is their most featured recipe. Of course Idly and Kudal Kulambu is the heavenly made combination. You can't even point out a single non-vegetarian saying no this combination.Thought many new dishes are cooked in non veg, idly and Kudal Kulambu is an unbeatable Tamil Nadu's Tradition non veg recipe.

When ever i think of this recipe my attai will comes first into my mind. Because she will say,she feels more energetic after eating Kudal kulambu and i think that is true. Kudal Kulambu has many health benefits. It increases your blood count very soon and so on. 

Kudal Kulambu is very easy to cook so try doing it and eat along with Idly in morning and with rice in afternoon. 

Kudal Kulambu recipe Ingredients. 

Aatu Kudal :  1/2 KG (cleaned) - How to clean Kudal. 

Big Onion : 1 medium sized (chopped slice)

Tomato : 1 medium sized (chopped)

Turmeric Powder : 2 tsp
Garam Masala Powder : 1 tbsp
Red Chili Powder : 2 tbsp 

Mustard seeds : 1 tsp

Oil : As required 

Salt : As per taste

Water : As required

To Grind : 
Ginger : 10 no's - Medium sized 

Garlic : 10 no's - Medium sized

Fennel Seeds (Sombu) : 3 tsp

Cinnamon (Pattai) : 1/2 inch piece 

Poppy Seeds (Kasa Kasa) :3 tsp

Cloves (Kirampu) : 3 no's 

To fry and Grind : 

Small Onion : 1/2 cup (peeled and washed)

Coconut : 1/8 cup heaped (you can use either graded or cut into small pieces)    

Method. 

1.Take the cleaned Kudal in a cooker (How to clean Kudal). I used my 2 L cooker. Add Red Chili Powder, Turmeric Powder, Salt and pressure cook it for 3 - 4 whistles. 

2. Once the Pressure releases transfer it from cooker to another vessel.

3.Add the items which is listed under "to grind" in a mixer jar and grind it to a fine paste. Keep it aside. 

4.Keep the ingredients ready. In a pan (kadai) heat oil and add small onions which is peeled and washed. 

5.Once the raw smell leaves and colour turns transparent turn off the flame and add coconut. Mix and cool down.

 6.After cools down add into mixer jar and grind it to the fine paste. Add the fine paste into the Kudal which is already pressure cooked and kept in separate vessel. (in step 2)

7.In a pan (kadai) heat oil and add mustard seeds let it splutter then add fine paste (Ginger,Garlic,

Fennel Seeds (Sombu),Cinnamon (Pattai),Poppy Seeds (Kasa Kasa) Cloves (Kirampu))which we prepared in step 3. Keep in medium and fry it still the raw smell leaves. Stir continuously to avoid charring. Don't allow it to burn. After the raw smell leaves add chopped big onion and fry it.When the colour changes add tomato and cook it well.

8. At this stage add Garam Masala Powder, Red chili Powder, salt and mix well. 

9.Add this into the Kudal vessel (in step 6) and make boil well in medium flame. Once its done turn off the flame.

   Your Kudal Kulambu is ready to serve now.

As i told you before it tastes good with Idly.

Amma will eat along with rice.

Notes:

Try to get Lamb Intestine. Its tastes good. Even the muton intestine is ok.

Usually amma will snooze the tomato directly while cooking so the same habit i am following. You can chop and tomatoes and add it while frying.  

Whistle count is purely depends upon your cooker. Tips: I used to off flame when ever no water  drains out from the cooker when the whistle comes. 

You can also add small onion instead of big onion in step 7. 
You can adjust spice level according to your preference. 

The taste of Kudal Kulambu is depends upon the cleaning of Kudal. So also refer How to clean Kudal.