Kudalkari is a famous recipe in Tamilnadu. In this the intestine and stomach of the lamb is cooked with spices . we will get these from the butcher in the early morning only. This is a simple recipe as making other poriyal.
Chopped kudal – ½ kg
Onion – 1
Green chilly – 5
Oil – 1 tsp
Ginger garlic paste – ½ tsp
Mustard seeds – ½ tsp
Grated coconut – 1 tbs
Curry leave – a sprig
Salt as required
Wash the kudal twice in flowing water.
Add the ginger garlic paste and a cup of water to the kudal and cook in a closed vessel.
Check whether the kudal is fully cooked and drain the excess water and keep aside. This can be used as soup.
Heat oil in a kadai , add the mustard seeds and let it splutter.
Add the chopped onion and sauté till translucent.
Add the slit green chillies and curry leaves , sauté for a minute.
Add the cooked kudal and stir well.
Add the required salt and mix well.
Add the grated coconut and sauté for two minutes and take off from flame.
Attukudal poriyal is ready to serve.