Aatu Kudal Kulambu, also known as goat intestine curry, is a traditional dish from the Tamil Nadu region of southern India. It is a popular dish among the rural communities, especially among the shepherds and farmers who rear goats.
Historically, Aatu Kudal Kulambu was considered a delicacy among the rural population who could not afford to consume meat on a regular basis due to its high cost. It is also believed that this dish was originally prepared by the shepherds in the fields, who would cook the goat intestines over a fire using locally available ingredients.
Aatu Kudal Kulambu is rich in nutrients, especially protein, and is known to have various health benefits. However, it should be consumed in moderation as it is high in saturated fat and calories.
Here are some health benefits of Aatu Kudal Kulambu:
- Rich in Protein: Goat intestines are a good source of protein, which is essential for muscle growth, repair, and maintenance.
- Iron-rich: Aatu Kudal Kulambu is also a good source of iron, which is important for the production of hemoglobin in the blood. Hemoglobin carries oxygen from the lungs to the body’s tissues, making it an important nutrient for overall health.
- Boosts Immunity: The curry leaves used in Aatu Kudal Kulambu are known to have antibacterial, antifungal, and anti-inflammatory properties. These properties help boost the body’s immune system and protect against infections.
While Aatu Kudal Kulambu has various health benefits, it should be consumed in moderation as it is high in saturated fat and calories. It is also important to note that this dish may not be suitable for everyone, especially those with a history of heart disease or high cholesterol.
Ingredients
- 500g of lamb or goat intestines (aatu kudal)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 2 cups of water
- 1 cup of coconut milk
- Salt to taste
- Curry leaves
- Oil
Method
- Clean the lamb or goat intestines thoroughly and chop them into small pieces. Rinse them several times in cold water and drain.
- In a pot or pan, heat oil and add cumin seeds. Fry until the seeds splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add ginger garlic paste and sauté for a minute.
- Add chopped tomatoes and sauté until they turn soft and mushy.
- Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for a minute.
- Add the chopped lamb or goat intestines and stir well.
- Pour 2 cups of water and let it come to a boil. Cover and cook for 30 minutes or until the meat is tender.
- Add curry leaves and coconut milk and mix well.
- Simmer for 5 more minutes and turn off the heat.
- Serve hot with rice or roti.
This recipe is a traditional village-style preparation of aatu kudal kulambu with the addition of coconut milk and curry leaves. The coconut milk adds a rich and creamy flavor to the dish while the curry leaves give it a unique aroma and taste. It is a perfect accompaniment to steamed rice or roti.
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