குடல் கறி

KUDAL KARI

(Intestine Curry)

INGREDIENTS
Lamb Intestine – 1 No.
Chilie Powder – 3 TBSP.
Ginger & Garlic Paste – 50 Gms.
Shallots – 25 Gms.
Green Chilies – 2 Nos.
Curry Leaves – Few.
Tomatoes – 2 Nos. (Big Size)
Salt – T.T.
Ghee & Oil – 150 Gms.
Brinjal – 100 gms.
Curd – 100 gms.
Whole garam Masala – 5 gms.
Coconut – ½ No.
Poppy Seed Paste – 10 gms.
METHOD :
1. Clean and wash the intestine using the hot water. Remove the outer fur of the big intestine.
2. Cut the big intestine into medium pieces and also the smaller ones.
3. Marinate with chilie powder, salt, half curd, ginger garlic paste, sliced onions. Keep it for 10 minutes.
4. Heat the ghee + oil in a cooker, add the balance sliced onions, curry leaves, balance curd, ginger garlic paste, whole garam masala. Saute it till golden brown and add the intestine. Cook 5 minutes in the oil, after adding the enough amount of water. Cook it for 10 more minutes in the pressure cooker.
5. Grate and extract the milk from the coconut. Add the poppy seed paste. Quarterly cut brinjals.
6. Add the coconut milk mixture and brinjals. Cook it till the brinjal has done.
7. Serve with white rice.